Now I know these bar cookies are not on my list of foods that should be eaten on a daily basis. They are not even on my list of foods OK to have once a week. However, they are now on my list of easy and delicious treats that I plan to repeatedly enjoy to satisfy my ever expanding peanut butter craving. Of course, by eating these blondies it’s not only my craving that is expanding. But this ugly reality can be left until our country is back to normal and my mental health is back to its usual happy, contented existence. (If either of these conditions actually happen, given the circumstances we are currently experiencing in America, I will be the first one to profess a belief that miracles can and do actually happen! Until then, it’s a cookie once in a while as a reward for keeping any burgeoning insanity in check!)

So if you too would profit by a sweet nibble, I most definitely recommend you give this recipe a try. I found the recipe on the sallysbakingaddiction.com site. I did make a couple of insignificant changes, but mainly because I didn’t have some of the same ingredients on hand that are called for in Sally’s recipe. So I can take no claim for this wonderful recipe. And truly, it is a wonderful recipe. The blondies are soft, and moist, and just bursting with flavor. I served them last evening to dear friends (social distancing of course), and they were proclaimed a winner.

As always, stay connected with what’s happening around you. But don’t let all the displayed hatred, fighting, and ignorance change who you are, what you stand for, or how you relate to others. And I know it’s not easy. In fact, I’m finding it quite difficult to even be civil to people who display outward signs of bigotry and injustice, and who flaunt their perceived civil rights in other people’s faces by not wearing a mask. Literally – other people’s faces. But I can’t let them win. I can’t let them turn me into an undisciplined, over-reactive person for whom moral integrality is just a thing of the past. Or simply an idealistic concept that no longer has any meaning in today’s world. I can’t let that happen. I fervently pray I won’t let that happen.

Luckily, I have a wonderful husband, a great family, and terrific friends to help me find my way through these unchartered waters. I hope you too are blessed with intelligent, reasonable people who are steadfast in their desire to remain decent, knowledgeable, and concerned with others, not just themselves. Peace and love to all.

¾ c. (1½ sticks) unsalted butter

2 c. brown sugar, packed

¾ c. creamy peanut butter (not the natural kind)

2 lg. eggs 

1 egg yolk

1 T.  vanilla extract (yes, tablespoon)

2 c. unbleached all-purpose flour (fluffed)  

1 tsp. baking powder

1 tsp. kosher salt

¾ c. peanut butter chips

¾ c. milk chocolate chips

In a large glass mixing bowl, melt the butter in your microwave. When melted let sit for about 3 minutes before whisking in the brown sugar until well combined. Then whisk in the peanut butter, eggs, egg yolk, and vanilla until completely combined.

In a small bowl, whisk the flour, baking powder, and salt together. Add to the butter mixture. (I use a regular old table knife to stir the batter because it’s quite thick.) Finally stir in the peanut butter chips and the milk chocolate chips. Spread the batter evenly into a lightly buttered 9×13-inch pan.  

Bake in a pre-heated 350 degree oven for 30 minutes. Test the blondies with a toothpick inserted into the center of the pan. If it comes out wet, the blondies aren’t done. If there are only a few moist crumbs, or none at all, the blondies are done. (Don’t overbake or the blondies will be dry.)

Remove from oven and place on a wire rack to cool completely before cutting into squares.

Cover and store leftover blondies at room temperature for up to 1 week.