Sunday, January 16, 2011

Peanut Butter Brownies

I have a good friend who makes the most sinful desserts. She brought one of my favorite treats to my baby shower yesterday and I so regret not being the one to put my "to go" plate together. I have no shame - I would have put all of the peanut butter brownies that were left on MY plate. MINE. (Mom put a big ol' thumb print in the last peanut butter brownie, so I cut a small section of it out and put it on one of Bridget's tea party plates. Doesn't it look HUGE? It's not. I popped it into my mouth a few seconds after taking this photo.)

1 1/2 c. butter, softened

1 1/2 c. white sugar

1 1/2 c. brown sugar

3 eggs

1 1/2 c. peanut butter (you can add up to 2 1/2 cups if you like)

1 1/2 tsp. baking soda

3/4 tsp. salt

1 T. vanilla

Mix all of the above ingredients in a mixer. Then add:

3 c. flour

3 c. quick oats

Mix all together with hands and then put in a large, greased cookie sheet. Spread evenly with your hands. Bake at 350 degrees for 10 - 15 minutes or until outside edges start turning brown. Top with chocolate chips while the bars are still warm. Let them melt a little, then spread evenly.

3 c. powdered sugar

3/4 c. peanut butter

1 tsp. vanilla


Mix together, adding enough milk to make frosting consistency. Pour over the cooled chocolate chip layer of the brownies.

Tuesday, January 11, 2011

Chewy Toffee Almond Bars

I got this recipe off a bag of Heath bits.  They're very rich so don't make them if you don't have someone to share them with.  Otherwise you might make yourself sick.

1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups flour
1 1/3 cups Heath toffee bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I had a bag of whole almonds and chopped them up, instead)
3/4 cup coconut, divided

Heat oven to 350 degrees.  Grease sides of 13"x9" pan.

Beat butter and sugar until fluffy.  Gradually add flour, beating until well blended.  Press dough evenly in prepared pan.  Bake 15-20 minutes or until edes are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan.  Cook over medium heat, stirring constantly, until the toffee is melted (about 10-12 minutes).  Stir in 1/2 cup almonds and 1/2 cup coconut.  Spread toffee mixture to within 1/4 inch of edges of crust.  Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.  Cutn into bars.  About 36 bars.