Tag Archives: peanut butter

Homemade Twix Bar

No. You didn’t read that wrong. I really did say homemade Twix bar.  We could give it another name..something fancy like, ‘Chocolate-y, Carmel-y, melt in your mouth goodness bar”, which would really make more sence, but..it’s a pain to type. And I’m all about simple when it comes to typing.  So, Homemade Twix Bar it is. 🙂 

I first had these babies at a Bunco game.  I think I did more eating then playing that night, but who’s watching, right?? The second time I had these was over the 4th of July.  I made them for everyone (there was 16 of us), and I believe I downed my fair share, PLUS everyone elses. Yeah..that was me. The twix bar theif.  Oops! This should all just tell you how delicious these really are.  Healthy. Um….no comment.  But tasty??? ABSOLUTELY!!!  (and sometimes taste has to come first. Right? Right??)  The crust is a delicate shortbread cookie. I know, right?  Then, topped with chocolate and caramel goodness….it really should be banned to have this treat. But hey, I’m not the food banner, so looks like we’ll be having this every now and then. 🙂  For a really good step by step on how to make this, check out Our Best Bites here.  Amazing job explaining how to make this.

This recipe comes here from Our Best Bites.
Recipe adapted from King Arthur Flour by Our Best Bites
(Recipe below is from their site, with my added thoughts mixed in.)

The Ingredients:

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

The How-To:

*Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
*In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. 
* Lightly press the shortbread dough into the pan.
*Prick with a fork to prevent the crust from bubbling. 
*Bake for 35-45 minutes or until the crust is lightly golden. 
*Remove from oven and run a knife around the edges of the bars. Allow to cool completely.

*Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
*Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.

*In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. 
*Spread over the cooled caramel.
*Place in refrigerator for 1-2 hours or until the chocolate layer is solid.  (They can also be placed in the freezer for less time if you’re in a hurry.) 
* Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters. (and trust me..disasters will happen. Not that I mind licking chocolate off my fingers..)

While this recipe is easy to make, it does require a bit of time.  You do a lot of freezing in between the steps, but I promise you..if you’re looking for a party in your mouth..this is the one to try. 🙂

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Filed under dessert

Peanut Butter Oatmeal Ball

When I first saw this post  about these delicious Peanut Butter Oatmeal Balls..I had to try them out.  First, they have peanut butter in them. Everyone knows that one of my weaknesses is peanut butter. Wait..you didn’t know that? Oh. Well, now you do. And now you know that if you offer me peanut butter on a spoon, I’ll gobble it up. Or peanut butter on a popsicle stick, I’ll take that as my cue to make toast and spread pb all over it.  The best thing for all of us would be to just put the peanut butter down, and walk away.  But we’re not talking about that. We’re talking about these yummy peanut butter oatmeal balls.

I love that you can have these for a breakfast, snack, or a “I’m-trying-to-be-good-” dessert.  The real test came when I offered them to my kids.  Would they like them? Would they throw them at me? Answer: They LOVED them. (I can safely come out of hiding. Whew!)

Here’s the recipe in its original form.  I did make a few changes (added in italics).  Overall..perfection and delicious. 

Ingredients:
3/4 cup rolled oats
2 tablespoons unsalted, roasted sunflower seeds
2 tablespoons pistachios, chopped (I didn’t have any, so I used chopped peanuts)
1/4 cup dried cranberries, roughly chopped
1/4 cup dried blueberries, roughly chopped
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt (I left this out because of the salt on the peanuts..I figured I didn’t need it. It’s up to you.)
1/2 cup creamy peanut butter
1/4 cup chunky peanut butter
1 tablespoon honey
1/2 teaspoon vanilla extract

 The How-To:

*In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.  
*Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey. If it is too wet add extra oats or flaxseed.  
*Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1½-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough. Chill in the refrigerator at least 30 minutes before serving. Store in airtight container in the refrigerator for up to 2 weeks.

I really, REALLY like the dried cranberries and blueberries in this recipe.  It adds a little sweetness to the peanut/oatmeal flavor. My mouth may or may not be watering just thinking about this…
For a quick, easy and super yummy treat, make these. And send me any left overs.  (Did I mention I loved peanut butter?)

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Filed under breakfast, cookie, dessert, Snacky-Snacks