Brickle Bars. Crème Caramel Squares recipe. Chocolate Saltine Toffee. I’ve heard this toffee called Christmas Crack. I think that name is most fitting but others have more P.C. names for it and some variations on the recipe. Debbie made Matzoh Caramel Buttercrunch, which inspired Chocolate-Covered Caramelized Matzoh Crunch, which inspired Chocolate Caramel Crackers. They all used matzoh whereas I used saltines. Paula Deen also uses saltines and she calls it Pine Bark Really Paula, with all that butter, sugar, and chocolate, and the best name you could come up with is Pine Bark?
I call it easy and amazing. Recipe looks a little long but I am just being extra thorough explaining the steps. I recommend making this for a holiday party or as a Homemade Holiday Food Gift for folks on your to-buy-for (or to-make-for) list. You may not necessarily want it all around your house. There is also no saltine cracker taste. But you definitely don’t bite into the toffee and say oh, this tastes like saltines. Same thing when I was trying to take the pictures the next day. Print. Microwave Chocolate Peanut Butter & Oat Snack Bars.
I made these bars in 3 minutes flat. They are going to become a new staple. Fast, easy, simple, portable, and kid-approved. And mommy-approved. And they contain chocolate and peanut butter. I mean, what’s not to love? [print_this] Microwave Chocolate Peanut Butter & Oat Snack Bars 2 Tbsp Chocolate Chips 2 to 3 Tbsp Peanut Butter (or other nut butter) 2 Tbsp Milk (or nut milk) (I used vanilla coffee creamer!) 1/2 C Oats Optional: 1 Tsp Vanilla Extract 1 Tbsp Sweetener (Brown/White Sugar, Agave, Maple Syrup or Stevia to Taste) 1 Tbsp Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.) Directions: Melt the first three ingredients together in the microwave in 30 second intervals, stirring and checking Then add the Oats and any optional ingredients, stir to combine. Press mixture into bars or balls. Put in refrigerator or freezer for 10 minutes, or until bars have set up.
[/print_this] Here’s how things went down. 1. 2. Tiger Butter. [ Close Privacy Policy ] Privacy Policy / Your California Privacy Rights Revised and posted as of March 4, 2013 Prime Publishing, LLC and Ginsburg Enterprises Incorporated ("Company," "we" or "us") reserves the right to revise this Privacy Policy at any time simply by posting such revision, so we encourage you to review it periodically. In order to track any changes to this Privacy Policy, we will include a historical reference at the top of this document. This Privacy Policy will tell you, among other things: Your California privacy rights. ACKNOWLEDGEMENT/YOUR AGREEMENT Company websites are not intended for use by individuals under the age of 18 or those who are not legal residents of the United States.
HOW DO WE COLLECT INFORMATION AND WHAT INFORMATION DO WE COLLECT? Distribution Partners Website operators that license our ad serving technology pass information to us so that we may serve advertisements to you. We also collect information through our web server applications. PB&J Bars | FamilyFun Magazine May 2010 Issue. This photo originally appeared in FamilyFun Magazine Here's a sweet twist on an enduring kid combo. A layer of jam is sandwiched between a moist peanut butter crust and a crumbly peanut topping. Yum! By Kathy Farrell-Kingsley What you'll need 2-1/2 cups flour, plus more for the pan 1/2 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon cinnamon 1 teaspoon salt 3/4 cup (1-1/2 sticks) butter, at room temperature 1 cup sugar 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature 2 cups creamy or crunchy peanut butter 1-1/2 cups seedless jam, such as raspberry 1/2 cup salted peanuts, chopped Helpful Tip: Make-Ahead Tip: The bars can be made up to two days ahead and stored in an airtight container.
To-Go Tip: Layer the bars between sheets of waxed paper. How to make it Heat the oven to 350 degrees. Nutritional Information Per serving (1 bar): Calories 350 ● Total Fat 18 g ● Saturated Fat 6 g ● Cholesterol 33 mg ● Sodium 252 mg. Chocolate & Peanut Butter Mousse Cheesecake Recipe. Peanut Butter Chocolate Dessert Recipe. German Chocolate Chiparoos Recipe from Betty Crocker. Coco Choco Clusters Recipe. I was having second thoughts about running this recipe. My plan was to combine toasted coconut, almonds, ground coffee, and good chocolate into little bite-sized clusters. Simply stir all the ingredients together in a big bowl and then spoon the mixture out onto a baking sheet into little mounds. Sort of like a home-made Almond Joys for the cook who cant be bothered to make a real coconut filling, and who certainly doesn't want to do the dunking required to make a chocolate coating.
I also thought it might be a fun kids recipe (you could skip the espresso beans). I should add, its not that I didn't like the taste or flavor of these. The specifics: I used Marcona almonds (already fried, so I did not toast them) and a 70% Dolfin Chocolate, this amber colored Halen Mon Gold smoked finishing salt, and Blue Bottle Coffee Yemen San'ani - not available on their site right now. Line a baking sheet with parchment paper or a Silpat. Makes 36 clusters. Print Recipe. No-Oven Peanut Butter Squares recipe.