Monday, May 30, 2011

Sassy Sweets: Chocolate Peanut Butter Bars

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This post is for my grandma!  Lately, I have had trouble balancing a job, life, and blogging.  I'm sure you've all realized that by now.  Well, no one realizes it more than my grandma (we call her Awa).  Awa uses the internet almost daily e-mailing with friends.  When we told her about my blog, we set it up on her favorites.  All she does is click the button and up pops my blog!

Well, Awa reads the blog frequently and when I don't update enough, she lets me know that she "hasn't seen anything new" in a while.  So, on this beautiful Memorial Day, I am excited to share one of my new go-to dessert recipes.

I am not a fan of chocolate and peanut butter COMBINED.  Separate they are both awesome, together, not so much.  This recipe is perfect because one, I won't eat any of it!  My colleagues have been taking turns requesting treats on Fridays (see what telling everyone you have a blog does to you?!).  Last week, one requested chocolate and peanut butter.  These bars were the perfect treat.  Decadent, delicious, and relatively simple, these are elegant enough to bring to a party, or to make when you have that chocolate-y craving!
Chocolate Peanut Butter Bars (adapted from Kraft)
1 devil's food cake mix (2 layer)
1 chocolate pudding mix (3.4 ounces)
1 stick butter, cold
1/2 cup skim milk, cold
1 cup chocolate chips
1 cup dry roasted peanuts
1 cup peanut butter

Preheat the oven to 350 degrees F.  Line a 13x9 pan with tin foil.  Then spray with cooking spray.  Combine the cake mix, pudding mix, butter, and skim milk.  The dough will form a sticky ball.  Press half the cake mix into the bottom of the pan.  Bake for 10 minutes.  Top with half of the chocolate chips and half of the peanuts.  Melt the peanut butter in the microwave (45 seconds on HIGH).  Pour the peanut butter over the cake mix.  Then, cover with remaining cake mix mixture (I rolled it out and placed it over the top--it wasn't exact but the cake mix did spread out while baking).  Bake an additional 15 minutes.  Let cool to room temperature and then refrigerate overnight.  Cut into bars and serve.

Important note:  keep the bars in the fridge until serving, that way the peanut butter won't begin to melt.  This happened to me while they were at work.  Once the peanut butter melts, it starts to ooze out.  Not the best idea ever! 

This week I have 2 more delicious recipes.  I hope you are enjoying your day today grilling outside, celebrating the start of summer, and most of all remembering those who gave their lives so we could do whatever we wanted today!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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