The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Layered Peanut Butter Bars
On my website, I have several recipes for “peanut butter bars”. Some of them have crushed up pretzels in the base, others have a more traditional base of graham crackers and butter, while others simple have no base at all. These have what I would like to call a “cookie” type base. They are super delicious and can last for a couple of weeks, covered and chilled in the refrigerator! If you like your bars to be room temperature, simply remove the bars from the pan and leave them sit out for about 30 minutes.
Every school in the area had some type of “peanut butter bar” when I was growing up. I am not even sure if these still exist in schools because of the strict peanut butter allergies that some children face. That makes me wonder. If you are reading this and you still have peanut butter bars in your school, please drop me a message or an email. I would really like to know. Speaking of things I would like to know, does anyone remember “The Cassidy Egg Farm” right at the meet up of 234 and 38? Or is it 36? They used to have all types of old-fashioned desserts, cookies, pies, cakes and bars like these. They were some of the nicest people and I loved how they ran their business. Just simple stop by, write what you took, pay and leave.
Layered Peanut Butter Bars
2 sticks unsalted butter, softened
1 cup light brown sugar, packed
2 1/2 cups white all-purpose flour
2 cups semi-sweet chocolate chips
6 tablespoons water
1 1/3 cups smooth peanut butter
Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.
In a large bowl cream together the softened unsalted butter with the packed light brown sugar until the mixture is light in color and fluffy in texture.
Stir in the white all-purpose flour.
Pat this mixture evenly into the bottom of the prepared pan.
Bake, in preheated oven, for 20 minutes.
Remove.
In a small saucepan, place the semi-sweet chocolate chips and the water. Stir and melt together over medium high heat. Once melted, remove from heat and sit aside.
Evenly spread the smooth peanut butter over the baked crust.
Pour evenly over top of the peanut butter, the melted chocolate. Be careful and spread gently and evenly if needed.
Cover with aluminum foil and chill for several hours, or overnight.
Remove, cut and serve chilled.
Can be stored or eaten at room temperature.
Enjoy!
Ask and Answer: Have a special July 4th recipe that you would like to share? If so, please, send me a message!