Chocolate Peanut Butter Crunch Bars

Time for another month of The Secret Recipe Club!

This month I was assigned to Kara's blog, Happy Go Lucky. So many yummy recipes to choose from, like her Pizza Casserole, Samoas Milkshakes, and Jalapeno Pimento Cheese Spread... can I have them all?!? At once? But man, I couldn't pass up a chance to make these.





























These remind me of peanut butter crackers.... with chocolate. Mmmm. The chocolate and peanut butter really shown through, along with the crunch of the crackers. And the graham cracker concoction that goes in the middle?! I wish there was more! I think in the future I'm going to try it without the peanut butter, and maybe with some sea salt on top to give it that sweet and salty taste I always love. So many ways you could go with these! You could try with different kinds of crackers... maybe Townhouse (love!). Or use saltines and make something that kinda resembles these guys.





























Basically, what I'm trying to say is, whether you're a peanut butter, chocolate, caramel, crunchy-crackery-graham crackery-lover, or all of the above, you'll enjoy these treats :)

Thanks for the great recipe, Kara! And I'll be back to make that casserole for sure.

*Note: we didn't use the whole box of Club crackers, but almost all of it.






















Chocolate Peanut Butter Crunch Bars
from Happy Go Lucky

• 1 box of Club crackers
• 1 box of Honey Maid Graham Crackers
• 1 cup (2 sticks) butter
• 1 cup brown sugar
• 1/3 cup sugar
• 1/2 cup milk
• 1 cup semi-sweet chocolate chips
• 2/3 cup peanut butter

Line an ungreased 9 x 13 pan with foil. Spray foil with cooking spray to prevent bars from sticking. Line the bottom of the pan with Club crackers.

Crush graham crackers using a food processor.

In a large sauce pan, melt butter. Add crushed graham crackers, brown sugar, sugar, and milk. Bring to a boil; let boil for 5 minutes, stirring occasionally. 

Pour 1/2 of the mixture over the crackers. Place another layer of crackers and spread the remaining butter mixture over the crackers. Top with a third layer of crackers.

In a small sauce pan, melt chocolate chips and peanut butter over medium-low heat. Spread evenly over the crackers.

Cover and chill for at least one hour before cutting to allow to set.

Printable Recipe

Check out my past Secret Recipe Club posts!  

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Peace, and bacon grease!

Brown Butter Chocolate Chip Cookies

Happy holidays!

 
























































Tis the Christmas season and I'm loving it as always. Aside from being busy and a lot going on in the past month - I left my job of 7 years and started my new full time counseling career on Monday!, passed my NCE counseling exam on Friday, and have been finishing up my last semester of grad school and applying for my licensure - I am super excited for Christmas! I always love shopping for presents for my loved ones... it's the best part!

And holiday cookies, of course!

This month we're taking a break from the Secret Recipe Club and some of us are participating in a Cookie Carnival. It's all about the cookies, baby!

 








 
I was assigned to Julie's blog, The Texan New Yorker. I've never been to Texas OR New York, so cool! We sound like we have something in common because she used to be a picky eater like me but has expanded her horizons and now enjoys all kinds of foods like I do! She had some tasty cookie recipes to choose from, but brown butter. That's all I gotta say. Brown butter. 

What better way to make a classic chocolate chip cookie even tastier? Add brown butter, that's how. You already know how I like to add brown butter to desserts. So I had to go with her Brown Butter Chocolate Chunk Cookies. 

I actually did heaping tablespoons on one batch and they came out thicker and more cake-like. On the second batch I used tablespoons and flattened the dough and they came out crunchier and thinner obviously. PJ preferred the thick cake-like ones, but I also like the crunchy thin ones. Point is, they're good either way. 

 
Brown Butter Chocolate Chip Cookies
from The Texan New Yorker

• 1 cup (2 sticks) plus 1 tablespoon unsalted butter; 1 stick needs to be at room temperature
• 1 cup granulated sugar
• 1 and 1/s teaspoon vanilla extract
• 1 teaspoon molasses
• 1/2 cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 2 and 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 and 1/2 cups semi-sweet chocolate chips

To brown the butter, melt 1 stick plus 1 tablespoon butter in a medium, silver-bottomed skillet over medium heat. Once completely melted, the butter will foam, froth, and make a crackling noise. This is the water cooking out. Swirl the pan gently and occasionally during this process. Once the water is cooked out, the butter will begin browning. This happens quickly, so do not walk away or attempt to muti-task here. Once the solids reach a rich, chestnut color, remove the butter from the heat and immediately pour it into a separate container. Scrape all the browned bits from the bottom of the skillet. It should smell rich and nutty with no traces of anything burned. Let the butter cool a bit. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 stick softened butter with the granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.

Add the vanilla extract and molasses; beat until incorporated. Once the brown butter has cooled somewhat, pour it into the creamed butter mixture, along with the brown sugar. Cream about 2 minutes until well incorporated. Add the egg and egg yolk, and beat for 1 more minute.

In a medium bowl, whisk together flour, salt, and baking soda. Add the flour mixture, all at once, to the butter mixture and beat on low speed just until the flour is incorporated. Remove the bowl from the stand mixer and fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

Meanwhile, preheat your oven to 375 F. Line 2 baking sheets with silpats or parchment paper. Roll tablespoons of dough into balls and space about 2 inches apart on the baking sheets.

Bake cookies 12 to 14 minutes until lightly browned on the outside, but still soft and tender in the center. Remove from the oven and let rest for 5 minutes on the baking sheets. Then transfer the cookies to cooling racks. Eat warm or at room temperature.

Printable Recipe

An InLinkz Link-up

Check back next month when we'll be back to our usual Secret Recipe Club posts  :)


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Peace, and bacon grease!

S'mores Clusters

More s'mores!

That rhymed.

Now don't confuse these with these tasty S'mores Bites. They're different, though both addictive.

These are so good, so easy, and so quick. 

3 ingredients.

No cooking required, you just gotta melt the chocolate in the microwave. 

Mix in some mini marshmallows and graham cracker pieces and voila!!

S'mores Clusters
adapted from Hershey's 

• 6 Hershey's Milk Chocolate Bars, broken into pieces
• 2 cups miniature marshmallows
• 6 graham crackers, broken until pieces

Place candy pieces in a medium microwave-safe bowl. Microwave for 1 and a 1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.

Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm.

Printable Recipe







You've got yourself the perfect little treat to take to parties, gift for the holidays, snack on during the game... eat them however you'd like, just eat them!

I'm participating in Brenda's 12 Weeks of Christmas Treats challenge. Check out my past posts!

I'm also participating in Roxana's Chocolate Candy Desserts Party! 


Linking up here.

Peace, and bacon grease!

S'mores Bites

I missed the first week of The 12 Weeks of Christmas. Boo to that. It's ok though, I've still got 11 weeks to go! 

 















































Don't lie, you've thought about Christmas. Maybe even counted down the days and weeks. Well it's time to start the countdown with baking! Which means 11 mores weeks of gaining weight eating delicious treats. I'm all for it.

Have you guys started to think about what you want for Christmas? Have you started buying presents? I'm really weird and start trying to buy things for PJ in like September or October as to not save it all for the last paycheck before Christmas! I only get paid every two weeks and with all the people I buy gifts for, I like to start buying some things here and there along the way. Last week I stocked up on some clothes for PJ. I like to go all out for him. Probably a little too over the top, but we don't have kids yet and so... well.. he's like my kid in that sense :)

So... head start on buying presents? Why not a head start on baking Christmas goodies?!!? That way you don't have to leave your Christmas baking all to the last minute, and you can even freeze some and whip them out later like, Bam, I made all these holiday treats!

So let's talk about s'mores. You love them as much as I do, right? They remind me of summer and camping trips and bon fires and perfect weather. But let's be honest, is there really a time when s'mores is not appropriate? Nope. That'd just be crazy. Yes, s'mores are also perfect for holiday baking!

Like these little guys. Little bite-sized s'more bites. Just bake up some mini graham cracker crusts in some mini muffin-pans, add some Hershey's chocolate inside and melt, top with a marshmallow and let melt a bit, cool, and top with melted chocolate. How can one bite be so satisfying? They're best served warm so the chocolate and marshmallow are melty and gooey, but they're delicious served at room temperature too.

 
S'mores Bites
adapted from Sweet Pea's Kitchen

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (1.55 oz-each) Hershey milk chocolate candy bars, divided
• 12 large marshmallows
  

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and melted butter into a bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. 

Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. Remove pan from oven; place 2 rectangle halves into each cup.

Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.

Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 to 1 and a 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Printable Recipe

 

Wanna join along in the 12 Weeks of Christmas Treats challenge? Contact Brenda who hosts it every year.

I'm also participating in Roxana's Chocolate Candy Desserts Party!


Peace, and bacon grease!

Peanut Butter Crunch Balls

Hey friends. I've been M.I.A. in June on the blog, but this week I've done a couple posts already and I think I'm back on track. For now, anyway.



































For this month's Surprise Recipe Swap, I was assigned to Krista's blog, A Handful of Everything.  

She's got some great recipes in her archive... all kinds of breads, desserts, and main dishes! It was hard to narrow it down, what with recipes like Sweetheart Strawberries and Cream Scones, Homemade Pretzel Rolls, and Ham and Cheese Pretzel Bites. But her Peanut Butter Balls really screamed at me.


































I loved the sweetness of the peanut butter and chocolate. And the rice krispies added a nice crunch. These were delicious! 





























Peanut Butter Crunch Balls
adapted from A Handful of Everything

• 2 and 1/2 cups Rice Krispies (I used chocolate Rice Krispies)
• 3 cups powdered sugar
• 1 and 1/2 cup peanut butter
• 1 stick unsalted butter
• 12 oz bag of chocolate candy melts (I used Wilton's)

In a large bowl, combine the Rice Krispies and powdered sugar. 

In a saucepan, melt the butter and peanut butter until smooth. Remove from heat and immediately pour into the sugar/Rice Krispies mixture.  Using a large spoon mix well until an even consistency. 

Line a baking sheet with wax paper.  Form teaspoon-size balls (mine were bigger!). The mixture will be kind of crumbly so just squeeze them a few times, roll them between your palms and into a ball shape.  After you have used up all your mixture, place in the freezer for 30 minutes to an hour or until firm.

Melt your chocolate in a microwavable bowl according to package directions, mixing well. Dip the chilled peanut butter balls into the chocolate.  Using a spoon, roll it around completely coating it with chocolate and then and place it back on the wax paper to set. Pop them in the freezer to help them set quicker.

Printable Recipe





































You know that little bit of goodness that stays in the pot after you've scraped out what you could? I may or may not have eaten that melted butter and peanut butter straight from the pot. What? I couldn't let that go to waste. Can you blame me?

Make these! 

Check out the full roundup here. 


Linking up here.  


Peace, and bacon grease!

Nutella French Toast Rolls with Cinnamon Sugar

It's been way too long since I've posted a recipe on the ole blog. I've missssssssssssssed you!

Well what's the best way to get back into the blogging world? With a Secret Recipe Club post, that's what!

This month I was assigned to Louise's blog, Lick the Spoon. Louise is from Australia! So cool! Welp, I've got a new blog to follow. Love her recipes AND her photos. I had to narrow it down from 15 recipes. Yes 15. Like her Raspberry Lemonade Slice, Banana Muffins with Cinnamon Walnuts and Brown Butter Icing, and her Boston Banoffee Pie. But ultimately her Nutella French Toast Rolls won out. Cuz I love breakfast and french toast and nutella. No brainer.

Nutella French Toast Rolls with Cinnamon Sugar
from Lick That Spoon

• 10 slices of white bread (we used Private Selection Sugarhouse Maple Streusel bread - yum!)
• 10 teaspoons of nutella
• 1 large egg
• 1 and 1/2 tablespoon milk
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• butter, for frying

Remove the crusts from the slices of bread. Discard the crusts. Or eat them because that Maple Streusel bread is delish).

Roll each slice of bread with a rolling pin. Spread each slice of flattened bread with one teaspoon of nutella, spreading on one side of the bread to the length of the bread. Roll the bread up tightly, sealing shut with a dab of nutella.

In a bowl, whisk the egg and milk until combined. 

In a shallow dish, combine the sugar and cinnamon and mix well.

Heat some butter in a skillet. Dip each roll in the egg mixture until coated, then placing in the hot skillet. Lightly fry until golden brown all over, then roll in the cinnamon sugar mixture. Serve immediately.


Printable Recipe

I loved this twist on the traditional french toast. Next time I'll try it with regular white bread because it was a bit hard to roll up the bread I used and they weren't so perfect and smooth like hers. But they were still tasty.

Plus I'll take any recipe that calls for nutella and sugar for breakfast!

Here's the other Secret Recipe Club posts I've written in the past, check em out.


Linking up here.  
 
Peace, and bacon grease!

Frosted Irish Cream Brownies

 























What do ya know? Another challenge! I'm the queen of cooking challenges.
























This one holds a special place in my heart though. Why?

 























Because. There's alcohol involved. Every month.

Cooking and/or baking with alcohol, that is. It's called Spiked! Recipe Challenge.  Can a challenge get any better than this?





This month our theme was Irish Cream liqueur. When I think of Irish Cream liqueur, I immediately think of Bailey's. I found a pack of mini Bailey's at Target and had to buy them awhile back, so this was the perfect recipe to use them on. Besides sipping on the rest of course. 

 

Frosted Irish Cream Brownies
slightly adapted from Betty Crocker

Brownies

• 1 package (1 lb 3.5 oz) fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup Irish Cream liqueur (Bailey's)
• 2 eggs

Frosting

• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 2 tablespoons Irish Cream liqueur (Bailey's)
• 1/2 teaspoon vanilla
• 2-3 teaspoons milk

Glaze

• 1 oz semisweet chocolate chips
• 1 teaspoon butter
• 1/2 teaspoon Irish Cream liqueur (Bailey's)         

Heat oven to 350 degrees. Grease bottom only of a 13x9-inch pan. In a large bowl, combine all brownie ingredients; beat 50-60 strokes with spoon. Spread in greased pan.

Bake at 350 degrees for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan (bake for minimum time and then check on them). DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.

For frosting, beat butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

Place glaze ingredients in a small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

Printable Recipe   

PJ didn't enjoy them much because he doesn't like coffee-flavored things, including Bailey's. He cray cray. I loved them!!! More for me.

Go sign up and learn the rules ASAP!

Hope there's some alcohol left over for drinking!! :) Do I sound like an alky yet?



Peace, and bacon grease!