Peanut Butter Squares

By -
- from Rebar cookbook
I  don't have a picture. This was deeeeelicious. It's fantastic without the icing, but the icing really puts it over the top. Whoah.

 1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup smooth peanut butter
1 egg
1/2 tsp vanilla
3/4 cup rolled oats
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
4 oz milk chocolate, chopped into large chunks, or chocolate chips

icing:
1/2 cup peanut butter
2 tbsp soft butter
1/2 tsp vanilla
1 cup icing sugar
1/4 cup heavy cream

1. Preheat the oven to 350. Grease an 8x8 pan and set aside. Cream together butter, sugars and peanut butter until light and fluffy. Add the egg, and vanilla and mix.
2. Combine the oats, flour, soda and salt in separate bowl. Add this to the peanut butter mixture and stir well. Fold in the chocolate chunks. Spread into prepared pan and bake 25 minutes. Set aside to cool.
3. Prepare the icing by creaming together the peanut butter, butter and vanilla. Blend in icing sugar. Stir in cream until you get a nice spreading consistency, using more if necessary.
4. When cool, ice the squares and decorated with additional melted chocolate drizzled over top if you want.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more