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Friday, May 23, 2014

Chewy Chocolate Peanut Butter Bars


While finally putting away a food magazine which I had gone through weeks ago a quick last flip through the pages took me to a picture of these bars which looked overwhelmingly appealing!

When a craving strikes for something sweet and satisfying, an easy no fuss recipe is good to have on hand. No shaping into cookies, rolling and cutting out or long baking times, just something quickly  stirred together, baked in a pan and enjoyed a few minutes later when barely cool enough to eat.

This recipe listed some basic pantry ingredients including chocolate, oats, peanut butter and brown sugar.  The dried cranberries left me a little puzzled but definitely curious.

I was pleasantly surprised at the soft, chewy texture but the burst of tart cranberries took these bars over the top! The basic ingredients work well in this recipe as well as the addition of cranberries however I wouldn’t stop there. 

Dried cherries or blueberries, a variety of nuts as well as my all- time favourite coconut can definitely turn this bar into something even more delicious.

Chewy Chocolate Peanut Butter Bars
1 cup flour
¾ cups quick cooking oats
½ teaspoon baking soda
1/2 cup butter, softened
¾ cups peanut butter
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
5 ounces semisweet chocolate, chopped
½ cup dried cranberries
  1. Preheat oven to 350 degrees F.
  2. Line a 13x9 inch pan with parchment paper.
  3. Mix flour, oats and baking soda until blended.
  4. In a separate bowl beat together butter, peanut butter and sugars until light and fluffy.
  5. Add egg and vanilla and blend well.
  6. Gradually blend in flour mixture mixing well after each addition. Stir in chocolate and cranberries.
  7. Gently press mixture onto prepared pan.
  8. Bake 20 to 22 minutes or until center is set.
  9. Cool completely, cut into bars.








































Notes, Tips and Suggestions
  • These bars taste even better a few days after baking.
  • Bars freeze well.
  • Original recipe suggested lining baking pan with foil then greasing the foil before placing in the batter, I used parchment paper instead and omitted greasing, worked out perfectly well.

4 comments:

  1. e to the l to the i to the zMay 29, 2014 at 7:55 AM

    I will be baking these today! I will try using my non-hydrogenated shortening instead of the butter. What do you think? Will the texture be compromised?

    ReplyDelete
    Replies
    1. Let me know how they turn out with the non-hydrogenated shortening, I'd be very interested to know.
      If I had to guess you won't know the difference since there are so many other delicious flavours going on.

      Delete
  2. e to the l to the .. you get the restMay 29, 2014 at 7:57 AM

    p.s. this is your best photo yet! next stop? food photography blog!

    ReplyDelete
    Replies
    1. Photographer...I am not!
      Excuse me while I wipe the butter and crumbs off my little pink camera!

      Delete