Chubby Hubby Bars

Sweet and salty, layered with peanut butter and chocolate.  Doesn't get much better than that.

Ingredients

16 oz. semi-sweet or bittersweet chocolate, chopped
3 cups salty pretzel sticks
1 cup smooth peanut butter
4 T unsalted butter
1 c sifted confectioners' sugar

Line a 9x13-inch pan with parchment paper, allowing excess to hang over the sides

Place half of the chocolate in a medium bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Pour the chocolate into an even layer in the prepared pan.

Gently place the pretzel sticks in an even layer on top of the melted chocolate. Place the pan in the refrigerator while you prepare the next layer.

Whisk together the melted butter and peanut butter, then whisk in the powdered sugar until completely smooth. Spread in an even layer over top of the pretzels.

Melt the remaining half of the chocolate using the same method as in step #2. Pour the melted chocolate over the peanut butter layer and use an offset spatula to spread in an even layer. Return to the pan to the refrigerator until set, about 30 minutes. Cut into bars and serve. Leftovers should be stored in an airtight container in the refrigerator for up to 2 weeks.

Recipe adapted from The Brown Eyed Baker.

Indulge!

Everything Cookies

You can substitute whatever mix-ins you would like in this recipe.  Just be mindful of the total amount.  Try not to add more than 2-1/2 cups total of mix-ins. Otherwise, the batter will be compromised and too dry to hold together properly.

Ingredients

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 cups rolled oats

1/3 cup bittersweet chocolate chips

1/3 cup white chocolate chips

1/3 cup chopped dates (or try other types of dried fruits; i.e., cherries, cranberries, figs, blueberries)

1/3 cup chopped chocolate covered graham crackers

1/3 cup golden raisins

1/3 cup sweetened coconut

1/2 cup pecan pieces

Cream butter, peanut butter, and sugars.

Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.

Form into balls about 1 1/2" in diameter.  A cookie scoop works well here.  Place 2" apart on a parchment-lined cookie sheet.

Bake at 350 for about 14-20 minutes, or until lightly browned on the bottom.  Baking time determines the firmness of the cookies.  Less time = softer middles.

Enjoy!

Peanutty Pie Crust Clusters

Photo courtesy of Pillsbury.com

These clusters of goodness won First Prize in the Pillsbury Cooking Contest (not by me). They are awesome, and wanted to pass along.

Ingredients

1 Pillsbury™ refrigerated pie crust, softened as directed on box

1 bag (12 oz) white vanilla baking chips (2 cups)

1 tablespoon Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening

1 tablespoon Creamy Peanut Butter

1 cup salted cocktail peanuts

2/3 cup toffee bits

Heat oven to 450°F. Line 2 cookie sheets with wax paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

Frozen Chocolate Mousse Bon-Bons w Peanut Butter Shortbread

These frozen, pop-in-your-mouth, wonders are 'da bomb'!  This recipe was created by Carla Hall of The Chew and are absolutely delicious!  They are a bit involved to make, but I was up to the task and am a better person for it!  Well, maybe not, but they sure do make me happy.  Carla placed the mousse topped peanut butter shortbread on a rack and spooned over the chocolate.  I preferred to dip mine in the chocolate, like you would dip a soft serve ice cream cone.  The cookie bottom showing add another level of intrigue to them.

The recipe below is taken from The Chew website.

Ingredients

Peanut Butter Shortbread

8 tablespoons Unsalted Butter (softened)

1/3 cup Creamy Peanut Butter

1/2 cup Packed Brown Sugar

1 teaspoon Vanilla Extract

1 teaspoon Salt

1 1/2 cups All-Purpose Flour (whisked; plus more for dusting)

Chocolate Mousse

2 tablespoons Espresso (hot) (I mixed espresso powder w/Kahlua)

2 tablespoons Almond Liquor (I used Frangelico)

1 teaspoon Powdered Gelatin

4 ounces Bittersweet Chocolate (chopped)

2 tablespoons Unsalted Butter

2 large Eggs (separated)

1/8 teaspoon Cream of Tartar

6 tablespoons Granulated Sugar (divided)

1/2 cup Heavy Cream

1 teaspoon Vanilla Extract

Chocolate Glaze

12 ounces Dark Chocolate (melted)

2 tablespoons Vegetable Oil

6 ounces White Chocolate (melted)

For Peanut Butter Shortbread:

In a large bowl, beat together the Butter, Peanut Butter and Sugar until fluffy. Add the Vanilla Extract and Salt and stir to combine. Stir in the Flour, making sure not to overwork the dough.

Turn out onto a lightly floured surface and work dough together and shape into a disk. Wrap tightly in plastic and chill for 30 minutes.

On a lightly floured surface, roll out dough to 1/4" thickness. Cut into 2" disks (or a size slightly smaller than the mold you are using.

Place the dough circles onto a parchment lined baking sheet and cook for 4-5 minutes or until cooked but not hard.

Remove from oven and allow to cool completely.

For Chocolate Mousse:

Combine the Espresso and Almond Liquor in a small bowl and sprinkle Gelatin over top. Allow to bloom for 5-7 minutes.

In a double boiler, melt the Chocolate and the Butter. Mix in the 2 Egg Yolks and Gelatin mixture. Cover, and set aside.

In a stand mixer or using a hand mixer, whip the Egg Whites and Cream of Tartar until foamy, then gradually add two tablespoons of Sugar and continue to whip until stiff peaks form. The Whites should be glossy and not dry. Set aside.

In another bowl, whip the Heavy Cream, remaining Sugar and Vanilla Extract until soft peaks form.

Mix a few spoonfuls of the Egg White mixture into the Chocolate Mixture, and then gently fold the Egg Whites into the Chocolate Mixture until thoroughly combined. Fold in Whipped Cream. Transfer to a piping bag.

For Chocolate Glaze: Melt the Dark Chocolate in a microwave and stir in Vegetable Oil.

Coconut Oil

To assemble bombes: Lightly grease a mini half sphere silicon mold or mini muffin tin with Coconut Oil.

Pipe the mousse into mini half sphere silicon molds so they are 2/3 way full. Place a Shortbread cookie on top of each mold and freeze for 2 hours.

Place a baking rack on a parchment or wax paper covered sheet pan. Put frozen bombes on rack.  Pour Chocolate evenly over bombes. Reuse Chocolate dripped on sheet pan if need be. Place in the freezer to set Chocolate, about 5 minutes.

Remove from fridge and drizzle White Chocolate to decorate.

Place in freeze until ready to serve.

Enjoy!

Chocolate Banana Nana Bars

Moist, cake-like bars that incorporate chocolate, bananas & peanut butter chips.  Good as dessert or snacks.  Wrap tightly or store in an air tight container to maintain moistness.

Ingredients

1 c sugar
1 stick butter, softened
3 medium bananas, mashed
1 large egg
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c unsweetened cocoa
1/3 c chocolate chips
1/3 c peanut butter chips
Confectioners' sugar for dusting

Makes about 36 bars.

Preheat oven to 350*. Grease a 9x13 pan. Combine the sugar and butter in a large bowl and beat with an electric mixer on medium speed, scraping the bowl several times, until light and fluffy, 1-2 minutes. Add the bananas, egg and vanilla and continue beating and scraping the bowl until well mixed, 1-2 minutes longer. Combine the flour, baking powder, baking soda, and salt in a medium bowl and stir with a whisk to blend. Add to the banana mixture and beat on low speed for 1-2 minutes, scraping the bowl several times, until the batter is well mixed.

Measure out 1 1/2 cups of the batter and place in a separate bowl.  Add the peanut butter chips.  Drop by spoonfuls into the prepared pan, leaving gaps for the chocolate batter. Add the cocoa to the remaining batter and beat on low speed for about 30 seconds.  Mix in the chocolate chips.  Drop by spoonfuls into the pan, covering the bottom.  Using an offset spatula lightly and carefully smooth the batter so it is even across the pan without mixing the two batters too much for a black & white effect.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.  Just before serving, dust with confectioners' sugar.  Cut into bars.