Supper good
1 ½ cups quick-cooking oats
¾ cup all-purpose flour
2/3 cup packed brown sugar
¼ tsp. baking soda
1/3 cup butter (I used a whole cube)
1/3 cup creamy peanut butter
16 ounces dark chocolate, chopped (1 cup)
2/3 cup creamy peanut butter (I used 1/3 C Nutellal & 1/3 C peanut butter)
1 cup toffee pieces
Make it:
Preheat oven to 350
degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan
edges. Set aside. In a large bowl, stir together oats, flour, brown sugar, and
baking soda; set aside. In a small saucepan, stir together the butter and 1/3
cup peanut butter. Heat over low heat until melted and smooth. Add the melted
peanut butter mixture to the dry mixture. Stir until well combined. Press
mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15
minutes or until golden brown. Place pan on a wire rack.
In a large saucepan,
combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until
melted and smooth, stirring occasionally. Spread chocolate mixture evenly over
warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in
the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of
the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
Storage Place bars in a single layer in an
airtight container; cover. Store in the refrigerator for up to 3 days.
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