Recipes so good it oughta' be a sin!


Wednesday, February 13, 2013

Gooey Peanut Butter Bars

Yes, it's been a long time between posts. During the holidays I was quite busy taking care of some dogs and afterwards I simply couldn't get back into the swing of baking. Turns out there was a good reason. I had a very nasty infection that finally landed me in the hospital for a week. No wonder I was feeling so out of sorts and tired!

But, we're back with a great new recipe. This Gooey Peanut Butter Bar is based loosely on an old Amish treat called Revel Bars. The main difference is the use of peanut butter and toffee in place of chocolate and nuts. This little dish is very rich and will be sure to set tongues wagging when you serve it. As one of my taste testers said: "Oh my God!" With the addition of some milk chocolate drizzled over the top, you can't go wrong with this great bar cookie.

The original recipe calls for an  unusual sized pan: 12x15 inches. I decided to use one of my older 10x12 pans or you could use a standard 9x13. The bars will be a bit thicker than what the original recipe turned out, but I like cutting them a little smaller and having more of the gooey peanut butter and toffee filling.

In other news, since my last post we have officially adopted Tuffy and he has joined Snow with their very own Facebook page where they promote rescue dogs and adoptions. Check it out!


Gooey Peanut Butter Bars

Rich and delicious, this peanut butter and toffee creation will have your family and friends coming back again and again for more!
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
  • 1 cup butter
  • 2 cups brown sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups old-fashioned oatmeal
  • 1 Tbsp. butter (for filling)
  • 2 cans sweetened condensed milk
  • 2 cups peanut butter chips
  • 1 1/3 cups toffee pieces (bits of brickle)
Cooking Directions
  1. In an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add the brown sugar and blend thoroughly. Beat in the eggs and vanilla.
  2. In a large bowl, stir together the flour, baking soda, and salt. Add the oatmeal and stir again. Gradually stir the flour mixture into the butter mixture. Set aside.
  3. Preheat oven to 350°. In a medium saucepan over low heat, combine the tablespoon of butter, sweetened condensed milk, and peanut butter chips. Heat until the chips melt, stirring often. Remove from heat and allow to cool for about 3 or 4 minutes then stir in 1 cup of the toffee bits.
  4. Line a 9x13 or 10x12 inch pan with non-stick foil to make a sling. press 2/3 of the oatmeal mixture into the bottom of the pan. Spread the peanut butter mixture over the top and smooth. Dot the mixture with the remaining oatmeal mixture and press lightly with your fingers. Sprinkle the remaining 1/3 cup of toffee bits over the top.
  5. Place in oven and bake at 350° for about 25 minutes or until the top is lightly browned. The peanut butter filling will still be moist when removed from the oven. Allow to cool completely then cut into bars or squares.
  6. Optional: Swirl melted milk chocolate over the top.

 
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