I have spent the last couple of weeks sharing recipes with you that are on my “I am going to lose weight list”. But today, because I remembered that there are those of you out there who don’t need to lose weight, are at your perfect weight, and can eat all the sweets you want (I hate you BTW), I decided to post this recipe from Cooking Mamas as it appeared in the Crab Cracker, a local Stanwood/Camano Island publication.
This recipe is for a cookie bar that tastes even better than a PayDay candy bar. I kid you not! And it’s really easy to prepare. (What could be better?)
I made these in December to include in my kids Christmas goodie package. And yes, I’m still baking cookies and making candy for my kids at Christmas time. (Now it just costs me more to ship the darn packages than it does to buy the ingredients! But who’s counting? Old habits are hard to break, after all.) And of course Mr. C. doesn’t mind having a variety of sweets around the house at Christmas time. In fact, he would be quite happy if there were an assortment of homemade delicacies available all year round. (That just ain’t going to happen!) But of course, with all the entertaining we do, there is usually some type of treat for him to nibble on. Just not a big selection. But he still remains one spoiled cookie (so to speak), so please don’t feel sorry for him!
Now never mind that I can’t eat these delicious bars. (You know, the old martyr syndrome thing happening here!) Just do yourself and your family a favor and bake/melt-up a batch of these amazing bars in the near future. Your kids are especially going to flip over these delightful yummies. Just make sure you save one for yourself. And do me a favor. After you have taken a big old bite out of your piece, lift the rest in my direction. I’m sure I will somehow feel the love and my spirits will be lifted. My jealousy won’t be impacted, but it might help dissipate my longing for these bars by just knowing that someone out there appreciates me. Sigh….. (Martyrdom does this to a person. I’ll be better tomorrow.)
And no, I wasn’t stuttering when I named these delightful treats. I just couldn’t think of what else to call them!
For more recipes from Cooking Mamas, visit their website www.cookingmamas.com
- 1¼ c. unbleached all-purpose flour
- ½ c. brown sugar
- ½ c. unsalted butter, room temperature
- 1 (14-oz.) can sweetened condensed milk
- 2 c. peanut butter chips
- 2 c. mini marshmallows
- 2¼ c. roasted salted peanuts, divided
Combine the flour, brown sugar, and butter in a large bowl. Stir until large clumps form, then using hands, knead mixture together. Press the dough into the bottom of a 9×9-inch pan that has been lined with parchment paper. Bake for 12 minutes in a pre-heated 350 degree oven. Remove from oven and cool completely on a wire rack.
Combine the sweetened condensed milk and peanut butter chips in a medium saucepan. Cook over medium heat until the chips are melted and the mixture is smooth. Reduce from heat and add the marshmallows. Stir until the marshmallows have dissolved into the mixture. Remove from heat and stir in 1 cup of the peanuts. Pour the mixture over the cooled crust and smooth the top using an offset spatula. Sprinkle with remaining 1¼ cup peanuts and gently press the peanuts into the fillings using your fingertips.
Refrigerate at least an hour before cutting into bars. Store at room temperature in an airtight container or covered with plastic wrap.
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