Caramel Chocolate Candy

 This tastes like a cross between a Snickers bar and a Nut Goodie. It makes a LOT, so be prepared to share.

Ingredients:

- 2 teaspoons butter

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

- 1/4 cup butter
- 1 cup sugar
- 1/4 cup evaporated milk
- 1.5 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1.5 cups chopped salted peanuts

- 1 package (14 oz) caramels
- 1/4 cup heavy whipping cream

- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

Directions:

Line a 13x9" pan with foil. Grease foil with 2 butter and set aside.

In a small saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

In a small saucepan, melt butter over medium heat. Add sugar and milk. Bring to a gentle boil, then reduce heat to medium low and cook while stirring for 5 minutes. Remove from heat. Stir in marshmallow creme, 1/4 cup creamy peanut butter, and vanilla until smooth. Stir in peanuts. Spread over first layer. Refrigerate until set.

In a small saucepan, combine the caramels and heavy cream. Stir over low heat until melted and smooth. Cook while stirring for 4 minutes. Spread over the filling. Refrigerate until set.

In another saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter. Stir over low heat until melted and smooth. Pour over caramel layer.

Refrigerate at least 4 hours or overnight. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1" squares. 

Strawberry rhubarb cookie bars

 Like strawberry rhubarb crisp but in bar/cookie form.

Ingredients

Filling

• 1 1/2 cups sliced strawberries
• 1 1/2 cups sliced rhubarb
• 1/3 cup packed brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon cinnamon
• pinch salt

Crust and Crumble

• 1 1/2 cups all-purpose flour (I used bob's red mill 1 to 1 gluten free flour)
  
• 1 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar (original said 1 C, but 1/2 C seemed like plenty)
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter (original recipe was for country crock)
• 1/4 walnuts, added to crumble
  

Instructions

Filling

1. Add strawberries and rhubarb to a medium mixing bowl. If using frozen, make sure they are well thawed and drained. Toss with brown sugar, cornstarch, lemon juice, cinnamon and salt and toss to coat. The sugar draws out the liquid, so it worked well to make this ahead of time, leave in fridge for a few hours, then drain the excess liquid, but might not be necessary depending on how juicy the berries are.
   

Crust and Crumble

1. Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper. Cut enough parchment so ends overhang on 2 sides so you can lift the bars out after they've cooled for easy cutting. It's easier to cut the bars more nicely if you do this, if you do it without parchment paper, they may just fall apart more as you're trying to cut them.
   
2. Combine flour, oats, brown sugar, baking powder and salt in medium bowl. Using a pastry cutter or fork, mix butter into flour mixture until mixture resembles coarse crumbs.
3. Reserve 1 cup dough and mix with 1/4 c walnuts for crumble topping. Press remaining dough firmly into prepared pan. Spread strawberry rhubarb mixture evenly over crust. Crumble reserved dough over fruit.
4. Bake 50-55 minutes or until fruit is bubbling and top is golden. Cool on wire rack before lifting out and slicing into 16 bars. Could also try 375 degrees for 40-45 minutes, it didn't seem very bubbly or brown after 50 minutes at 350 so I ended up leaving it in for another 5-10 minutes.
   

 

Coconut Almond bars

12 whole graham crackers

2 c mini marshmallows

3/4 c butter, cubed

3/4 c brown sugar

1 t ground cinnamon

1 t. vanilla extract

1 c sliced almonds

1 c sweetened shredded coconut

1. Preheat oven to 350. Line a 15x10x1 in baking pan with foil, letting foil extend over sides by 1 in. Lightly coat foil with cooking spray. Arrange graham crackers in prepared pan; sprinkle with marshmallows.

2. In a small saucepan, combine butter, brown sugar and cinnamon; cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat;stir in vanilla. 

3. Spoon butter mixture over marshmallows. Sprinkle with almonds and coconut. Bake until browned, 14-16 minutes. Cool complete in pan on a wire rack. 

4. Using foil, lift cookies out of pan. Cut into triangles; discard foil. 

Pecan Pie Bars

Ingredients:

CRUST:
- 1 1/2 cups all flour
- 6 tablespoons butter, softened
- 2 tablespoons + 2 teaspoons sugar
- 1/4 teaspoon salt

FILLING:
- 2 eggs, slightly beaten
- 3/4 cup sugar
- 3/4 cup corn syrup
- 1 1/2 tablespoons butter, melted
- 3/4 teaspoon vanilla
- 1 1/4 cup chopped pecans
- 1/3 to 1/2 cup miniature chocolate chips (optional)

Directions:

Preheat oven to 350F. Grease a 7x11" or 9x9" glass pan.

Beat flour, butter, sugar, and salt in large bowl with electric mixer (or use pastry blender) until crumbly. Mixture will be dry. Press firmly in pan. Bake about 20 minutes or until lightly browned.

Mix the eggs, sugar, corn syrup, melted butter, and vanilla in a bowl until well blended. Stir in pecans (and miniature chocolate chips, if desired). Pour over the baked crust; spread evenly.

Bake about 25 minutes or until filling is set. Cool completely.

Dark Chocolate Pecan Bars

Great for Thanksgiving! Ooey-gooey.

Ingredients:

- 1 tablespoon butter
- 1 tablespoon cocoa powder

- 1/2 cup butter, softened
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/4 cup packed brown sugar

- 3 large eggs, lightly beaten
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla

- 2 cups pecan halves or pieces
- 1 1/2 cups dark chocolate chips
- 1 cup sweetened flaked coconut

Directions:

Preheat oven to 350F. Grease a 13x9" glass baking pan with 1 tablespoon butter. Sprinkle 1 tablespoon cocoa powder in the pan, tapping the pan so that all buttered surfaces are coated with the cocoa, then shake out any excess cocoa powder.

Use a hand mixer on low speed to beat together the 1/2 cup softened butter, 1 1/2 tablespoons cocoa powder, and 1/2 teaspoon salt. Then gradually add the 1 1/2 cups flour and 1/4 cup brown sugar, until well combined into a coarse crumb texture.

Press the crust into the prepared 13x9" pan. Bake for 12-15 minutes, or until lightly browned.

Meanwhile, beat the eggs in a large bowl. Add the corn syrup, 3/4 cup brown sugar, melted butter, and vanilla to the eggs; whisk together. Fold in the pecans, chocolate chips, and coconut.

Pour the filling into the baked crust. Bake for an additional 22-27 minutes, or until the bars are set. If desired, sprinkle the baked bars with flake salt for a garnish. Place the pan on a wire rack to cool completely, then cut into bars.

Buttermilk Cocoa Bars

With a cake-like texture and chocolate frosting, this recipe is actually easier than the end-product appears. Substitute plain or vanilla yogurt for the buttermilk, if needed. The recipe can be doubled and baked in a 15x10" pan. 

Ingredients:

- 1/2 cup butter
- 2 tablespoons baking cocoa
- 1/2 cup water

- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/4 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 3 to 4 drops red food coloring (optional)

- 1/4 cup butter
- 2 tablespoons baking cocoa
- 2 tablespoons buttermilk

- 1 to 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- dash of salt
- 3/8 cup chopped almonds (optional)

Directions:

Preheat oven to 350 degrees. Grease an 8x8" or 9x9" baking pan. 

In a small saucepan, bring the first 3 ingredients just to a boil. Cool.

Meanwhile, in a medium bowl, combine the flour, sugar, baking soda, and salt. Add the cocoa mixture and buttermilk. Mix well. Beat in the egg, vanilla, and food coloring (optional).

Pour into the prepared pan. Bake for approximately 20 minutes.

For frosting, melt 1/4 cup butter with 2 tablespoons cocoa powder and 2 tablespoons buttermilk. Stir in the powdered sugar, vanilla, and salt. Spread over warm cake. Garnish with chopped almonds, if desired.

Chocolate Peanut Butter Oatmeal Bars

Chocolate + peanut butter + quick and easy recipe = what's not to like?

Ingredients:

- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter

- 1 egg
- 1 teaspoon vanilla extract

- 1 cup flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt

- 1 cup (6 oz) chocolate chips

- 1/2 cup powdered sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons milk

Directions:

Preheat oven to 350 degrees. Grease a 9x13" pan.

In a large bowl, cream the butter, sugars, and peanut butter with an electric mixer, until light and fluffy. Beat in the egg and vanilla.

In a smaller bowl, combine the flour, oats, baking soda, and salt. Gradually beat into the creamed mixture. Mix well.

Spread into the prepared pan. Sprinkle evenly with chocolate chips.

Bake for 18-23 minutes or until lightly browned. Cool on a wire rack for 10 minutes.

For icing, combine powdered sugar, peanut butter, and milk, adjusting proportions as necessary to yield the appropriate consistency. Drizzle over bars. Cool completely before slicing.

Chocolate Chip Toffee Bars

These bars have a nice flavor with a little crunch from the toffee. The recipe is pretty straightforward. For a smaller amount, use half the ingredients in a 9x9" glass pan and bake for 22-25 minutes at the second step.

Ingredients:

- 2 1/2 cups flour
- 2/3 cup packed brown sugar
- 3/4 cup cold butter

- 1 egg

- 1 cup chopped or sliced almonds
- 1 1/2 cups semisweet chocolate chips

- 1 can (14 oz) sweetened condensed milk

- 1 1/2 cups toffee bits
- 1/2 cup semisweet chocolate chips

- 1/4 cup toffee bits

Directions:

Preheat oven to 350 degrees. Grease a 9x13" pan.

In a large bowl, combine flour, brown sugar, and butter with a pastry blender. Add egg; mix well. Stir in the almonds and 1 1/2 cups chocolate chips.

Set aside 1 1/2 cups for topping. Press remaining mixture into the prepared pan. Bake for 10 minutes.

Pour sweetened condensed milk evenly over crust. Sprinkle evenly with 1 1/2 cups toffee bits, reserved topping, and remaining 1/2 cup chocolate chips. Bake for 25-30 minutes longer or until lightly browned. Sprinkle with remaining 1/4 cup toffee bits. Cool on a wire rack before cutting.

Maple Glazed Cinnamon Chip Bars

This recipe makes almost a blondie-type bar, with great flavors of cinnamon, vanilla, and maple. They slice nicely and store well.

Ingredients:

- 1 cup butter, softened
- 2 cups packed brown sugar

- 2 eggs
- 2 teaspoons vanilla extract

- 2 2/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt

- 3/4 cup cinnamon baking chips

- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons sugar

- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a large bowl, cream the butter and brown sugar until well blended. Beat in the eggs and vanilla.

In another bowl, mix the flour, baking powder, and salt. Gradually beat into the creamed mixture. Stir in the cinnamon chips.

Spread into prepared pan and press flat. Combine cinnamon and sugar; sprinkle over dough. Bake for 20-25 minutes or until golden brown and a toothpick in the center comes out clean. Cool completely.

For glaze, combine the powdered sugar, syrup, and vanilla in a small bowl. Drizzle over the cooled bars. Cut into squares.

Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Peanut Butter Blondie Bars

With the consistency of a cookie baked as a bar, these tasty treats are versatile and easy to make.

Ingredients:

- 1 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried oats

- 1 1/2 sticks (6 oz) salted butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/2 cup sugar

- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla

- 2 1/2 cups (approx.) of peanuts, chocolate chips, peanut butter chips, M&Ms, etc. as desired

Directions:

Preheat oven to 350F. Grease a 9x13" baking pan.

In a medium bowl, whisk together the flours, baking soda, salt, and oats.

In a large bowl, whisk together the melted butter and sugars until combined. Whisk in the egg, egg yolk, peanut butter, and vanilla, until smooth.

Fold the flour mixture into the moist ingredients, until just combined. Fold in the chocolate chips, peanuts, etc.

Spread the dough into the prepared pan, pressing flat with a spatula. Bake for 25-30 minutes or until the top is slightly golden and firm to the touch. Let cool completely before slicing.

Tiger Bark

Recipes don't get much easier than this! The swirls are very pretty and the recipe makes a lot of goodies.

Ingredients:

- 1 lb white candy coating (almond bark)
- 1 1/2 cups creamy peanut butter
- 2 cups (12 oz) semisweet chocolate chips

Directions:

Line a cookie sheet with waxed paper.

In the microwave or on the stove top, melt the candy coating; stir until smooth, then stir in the peanut butter. Spread thinly onto the prepared cookie sheet.

In the microwave or stove top, melt the chocolate chips; stir until smooth.

Drizzle the chocolate over the candy coating mixture. Cut through with a knife to swirl the chocolate.

Chill until firm, then break into pieces. Store in an airtight container in the refrigerator.

Pumpkin Cream Cheese Bars

Ingredients:

- 1 1/3 cups flour
- 1/4 cup sugar
- 1/2 cup packed brown sugar

- 3/4 cup cold butter, cubed

- 1 cup old-fashioned oats
- 1/2 cup chopped pecans

- 1 package (8 oz) cream cheese, softened and cubed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/2 cup sugar

- 1 can (15 oz) solid-pack pumpkin
- 1 teaspoon vanilla extract

- 3 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

In a small bowl, mix flour, 1/4 cup sugar, and brown sugar. Cut in butter until crumbly. Stir in oats and pecans.

Reserve 1 cup for topping. Press the remaining crumb mixture onto the bottom of the prepared pan. Bake for 15 minutes.

In a small bowl, beat the cream cheese, spices, and 1/2 cup sugar until smooth. Beat in the pumpkin and vanilla. Add the eggs; beat on low speed until just blended. Pour over warm crust; sprinkle with reserved crumb mixture.

Bake 20-25 minutes, or until a knife inserted near the center comes out clean and the filling is set. Cool on a wire rack. Serve immediately, or refrigerate within 2 hours.

Nutella Crumble Bars

Because really, you can't go wrong with Nutella.

Ingredients*:

1 cup flour
1 cup old-fashioned (rolled) oats
3/4 cup brown sugar
1/2 teaspoon baking powder
1/8 teaspoon salt

1/2 cup butter, melted

1 cup Nutella (chocolate-hazelnut spread)

Directions:

Preheat oven to 325. Grease an 8x8" pan.

Mix together the flour, oats, brown sugar, baking powder, and salt.

Add the melted butter to the dry ingredients; stir to mix.

Set aside 1 cup of the crust mixture, then press the remaining dough into the prepared pan.

Microwave the Nutella for about 15 seconds, or until it has reached an easy-to-spread consistency.

Pour/spread the Nutella over the crust, then scatter the remaining crust mixture over the top.

Bake 20-25 minutes, or until the topping is golden brown. Cool at least 1 hour before cutting.

*This recipe can be doubled using a 9x13" pan at 350 for 25-30 minutes.

Chocolate Peanut Butter Rice Krispie Brownie Bars

These bars have perhaps the longest title ever, but it pretty much describes everything that's in them: a brownie base, peanuts and PB cups in the middle, and a chocolate-peanut butter-Rice Krispie topping. They're still somewhat a work in progress, but absolutely delicious even if not completely beautiful.

Ingredients:

- 1 package fudge brownie mix (sized for a 13x9-inch pan) and oil, eggs, etc. as needed to prepare the brownies

- 12 large peanut butter cups, chopped
- 1/2 cup salted peanuts, chopped

- 2 cups (12 oz) chocolate chips
- 1 1/4 cups creamy peanut butter
- 1 tablespoon butter
- 1/8 teaspoon salt
- 1 1/2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease a 13x9-inch pan.

Prepare brownie batter according to package directions. Spread into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs.

Sprinkle with chopped peanut butter cups and peanuts. Bake 4-6 minutes longer or until chocolate is melted. Cool on a wire rack.

In the microwave or on the stove, melt the chocolate chips, peanut butter, and butter. Stir until smooth. Stir in the cereal, vanilla, and salt. Spread carefully over brownies.

Cover and refrigerate for at least 2 hours before cutting.

Chocolate Berry Walnut Bars

With a sweet oatey crust, plenty of chocolate, and a thin layer of berry jam to give it a flavorful surprise, this recipe is easy to make and great to eat.

Ingredients:

- 1 1/2 cups flour
- 1 1/2 cups dry oats
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt

- 1 cup cold butter
- 3/4 cup seedless raspberry or blackberry jam
- 1 package (11.5 oz) chocolate chunks
- 1/4 cup chopped walnuts

Directions:

Preheat oven to 375 degrees. Grease a 9x9-inch pan.

In a large bowl, combine the flour, oats, sugars, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Set aside 3/4 cup for topping; press the remaining crumb mixture into the prepared pan. Spread with jam, then sprinkle with chocolate chunks.

Combine the chopped walnuts with the reserved crumb mixture; sprinkle over the top.

Bake for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack before cutting.

Oreo Pudding Bars

If you like Oreos, I can pretty much guarantee you will love this no-bake, creamy, chocolate-y, Oreo dessert.

Ingredients:

- 1 package (18 oz) Oreo cookies, crushed, divided
- 1/2 cup butter, melted

- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (12 oz) Cool Whip, thawed, divided

- 2 1/2 cups cold milk
- 2 packages (3.4 oz each) instant chocolate pudding mix

Directions:

Reserve 1 cup of the Oreo crumbs.

Combine the remaining Oreo crumbs with the melted butter. Press into an ungreased 13x9-inch pan.

In a large bowl, use a hand mixer to beat the cream cheese until smooth. Gradually beat in the powdered sugar. With a spoon, fold in 1 1/2 cups Cool Whip. Spread over the Oreo crust.

In a medium bowl, whisk together the cold milk and pudding mix. Whisk for 2 minutes, then let stand for 2 minutes longer, or until soft-set. Gently spread the pudding mixture over the cream cheese mixture in the pan.

Top the pudding mixture with the remaining Cool Whip, then sprinkle with reserved Oreo crumbs and press them gently into the Cool Whip.

Cover and refrigerate for at least 2 hours before cutting and serving.

Crunchy Peanut Butter Marshmallow Bars

A peanut butter cookie crust, a layer of mini marshmallows, and a chocolate-peanut-butter-Rice Krispies topping make for a unique dessert with lots of different textures. If you're in a hurry, substitute a 16.5-oz tube of refrigerated peanut butter cookie dough for the first 10 ingredients.

Ingredients:

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt

- 4 cups miniature marshmallows

- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 2 cups Rice Krispies cereal
- 1/2 cup peanuts

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the sugar, brown sugar, 1/2 cup peanut butter, shortening, 1/4 cup butter, and egg.

Stir in the flour, baking soda, baking powder, and salt.

Press the cookie dough into an ungreased 9x13-inch baking pan. Bake for 10-14 minutes or until center is set.

Sprinkle crust evenly with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.

Cool for 5 minutes. Meanwhile, melt thee chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter together in a small saucepan. Stir until smooth.

Remove the chocolate mixture from heat and stir in the Rice Krispies and peanuts. Drop by spoonfuls over the top of the marshmallows, then gently spread to an even layer.

Cool before cutting into bars.

Chocolate Glazed Peanut Butter Bars

You might have thought that we had already posted enough chocolate-and-peanut-butter recipes on this blog. You'd be wrong! This particular recipe has a wonderful texture and flavor that nearly exactly tastes like Reese's Peanut Butter Cups. Can't beat that! (And it makes a lot of them!)

Ingredients:

- 3/4 cup butter, softened
- 3/4 cup creamy peanut butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons water

- 2 eggs
- 1 1/2 teaspoons vanilla extract

- 1 1/2 cups flour
- 1 1/2 cups oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt

- 1 1/4 cups milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup creamy peanut butter

Directions:

Preheat oven to 325 degrees. Grease a 15x10-inch pan.

In a large bowl, cream the butter, 3/4 cup peanut butter, sugar, brown sugar, and water.

Beat in the eggs and vanilla.

Combine the flour, oats, baking soda, and salt in a separate bowl, then gradually add to the creamed mixture.

Spread into the prepared pan. Bake 20-24 minutes, or until crust is lightly browned.

In the microwave, melt together the chocolate chips, butterscotch chips, and 1/2 cup peanut butter.

Allow the bars to cool slightly, then pour the glaze over the bars and spread evenly. Cool completely before cutting.

No-Bake Chocolate Peanut Butter Bars

This is a pretty easy recipe that would be great in the summer when it's already hot out, because you don't even need to turn on the oven. If you like Reese's peanut butter cups, you'll love this recipe. The flavor and even the consistency are quite similar to Reese's. 

Ingredients:

- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups peanut butter, divided
- 1 1/2 cups chocolate chips

Directions:

Combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter in a medium bowl. Stir together until well-blended.

Press the mixture evenly into the bottom of an ungreased 9x13-inch pan.

Melt the chocolate chips with the remaining 1/4 cup peanut butter. Stir until smooth.

Spread the chocolate mixture over the top of the crust.

Refrigerate for at least one hour prior to slicing.

Becky's tips: Melt the butter in the microwave. Crush the graham crackers using a blender. Use crunchy or smooth peanut butter, whichever you prefer. Melt the chocolate chips in a small saucepan over low-medium heat. Let the bars warm up slightly at room temperature before slicing (if they are too warm or too cold, they will be difficult to slice).