Peanut Butter Cookie Candy Bars

My hubby was reading the Lincoln Journal Star the other day and just happened to see a picture of some bars, he wouldn't pass by anything with the words "peanut butter" involved. I don't bake too many sweets but I figured he was due for a treat. Beware, they are sweet sweet sweet but oh so gooey good!

Peanut Butter Cookie Candy Bars by Amy Wood

Cookie dough crust:
1 pouch (1 pound, 1.5 ounces) Betty Crocker peanut butter cookie mix
1 TBS water
3 TBS vegetable oil
1 egg
Nougat layer:
1 1/2 TVS water
1/3 cup light corn syrup
3 TBS butter
1 1/4 tsp vanilla extract
3 TBS peanut butter
bash salt
3 1/2 cups powdered sugar
Caramel Layer:
1 bag (14 ounces)caramels, unwrapped
2 TBS water
1 1/2 cups dry-roasted unsalted peanuts
Topping:
1 bag (11.5 ounces) milk chocolate chips

Heat oven to 350 degrees. Spray bottom of 13x9 inch pan with cooking spray. Make cookie dough as directed on pouch . Press dough into pan. Bake 12 to 15 minutes or until edges are light golden brown. Cool to touch.
In large bowl, beat 1 1/2 TBS water, corn syrup, butter, vanilla, peanut butter and salt with mixer on medium speed until creamy.
Slowly add powdered sugar. When nougat is the consistency of dough, press evenly over cookie crust. Set pan in refrigerator.
Melt caramels in small sauce pan with 2 TBS water over low heat. Once melted, stir in peanuts. Pour the mixture evenly over the nougat layer. Cool in the refrigerator about 15 minutes.
When the caramel mixture is firm, melt mild chocolate chips in microwave on medium high for 1 minute. Stir Microwave for 20 more seconds until melted and smooth. Pour evenly over caramel layer. Cool completely until chocolate is set (bars can be refrigerated to speed up the cooling process). Cut into bars. Store covered at room temperature.


Enjoy & share some with a friend!

From Eva's Kitchen 3

Pregnant people sometimes have cravings. This week I've wanted chocolate. I didn't eat chocolate my entire life until after I had my first child. I just didn't like it. Somehow, my taste buds changed. Every once in awhile now, I think I can't live without it or something. I have this recipe that I keep looking at thinking, "yum". I still haven't made it...maybe after we get moved next week...I guess my chocolate cravings will have to wait.

Here it is...


Molten Chocolate Cakes

4 squares Baker's Semi-Sweet Chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping

Preheat oven to 425 degrees. Butter four (3/4 cup) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.

In case you are wondering...I got this recipe HERE. The picture looks so yummy!

Let me know if you try it and it works out!

From Eva's Kitchen I

Just for fun, I thought I'd start sharing a recipe a week for those of you who like to make yummy food in your kitchens. I enjoy cooking, though sometimes it can be challenging with a three year old and a one year old! I'll make sure to include the reference if I know where it came from.

One of my favorite fall and winter dishes is soup. Nothing beats hot soup and warm bread when the temperature is freezing!


Auntie M's White Chili (Lincoln Berean Cookbook 2004)
1 T. butter or oil
2 small onions, chopped
4 garlic cloves, minced
1 (4 oz) can green chilies
2-4 tsp. ground cumin
4 c. chicken broth
4 c. cooked chicken, diced or shredded
3-4 cans white beans (any combo of great northern, navy, garbanzo, & butter beans)
2 c. Monterey Jack cheese
sour cream
chopped jalapenos

Sauté onion in butter. Add garlic, chilies and cumin. In soup pot, combine broth, chicken, beans, and sautéed vegetables. Heat to boil. Reduce heat and simmer 15-30 minutes. Add cheese. Do NOT BOIL. Just before serving, garnish with sour cream and jalapeños.

Cowboy Bread (my mother's recipe)
1 pkg yeast
3 cups flour
1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup luke warm water
2 eggs
1/2 tsp salt
1/2 cup scalded milk, slightly cooled

Dissolve yeast in water. Cream together butter, sugars, eggs, and salt. Add milk and yeast mixture. Stir in flour by hand (do not knead). Cover and let rest in warm place for 15 minutes. Put into an 8" cast iron skillet. Pat smooth. Bake at 350 degrees for 30 minutes.

Happy Cookin'.