Salted Peanut Chews

I know the trend right now is to make things with salted caramel.  I personally love the combination of salty and sweet.  These bars satisfy that need when my tastebuds cry out for it.  They aren't quite as salty as the salted caramel goodies I've tried, but they're pretty addictive for me.  I hadn't made these in some time and decided to resurrect the recipe for our recent beach trip, as I used to make them all the time for our annual seaside trip and thought the 20th anniversary would be the perfect time to do so.

I found this recipe years ago in one of those small recipe magazines found near the checkout stand in the grocery store.  I can't even find the original recipe to give credit for where it came from; all I have is the paper I typed to share the recipe with friends.  Like me, my youngest son thinks these bars are addicting and overall the guys rate these bars 7's and 8's.

After preheating the oven to 350°F, I began by combining the flour, brown sugar, baking powder, salt, and baking soda in a large mixing bowl.

Then I added the softened butter, beating to thoroughly combine.

Next, I add the wet ingredients, including two egg yolks.  Helpful Hint:  I always drop any egg I'm about to use in a short glass of water to make sure it is fresh.  If it sinks, it is perfectly fresh.  If it floats, throw it out immediately!  Try not to break it, as it would smell foul!  The reason the bad eggs float is because as they spoil, the air pocket just inside the shell becomes a gas, which is lighter than air and causes the egg to float.

Now I want to show you the fastest and most amazing way to separate eggs!  I found a video showing this method on Pinterest and couldn't believe my eyes.  I've captured the process here in still shots for you.  First, I cracked a fresh egg into a saucer.  Then, taking an empty, clean water bottle, I squeezed the sides of the bottle as I neared the yolk.

As I touched the yolk gently with the lip of the bottle, I released the squeeze on the bottle and the yolk began to travel inside the bottle!

Once the yolk was fully inside the bottle, I lifted it away from the white and had a perfect separated egg.  I keep washing the same small water bottle, as it is my new egg separator!

I simply squeezed the bottle again over the mixing bowl to release the egg yolk and repeated the process for the second egg.  It only takes a matter of seconds to separate an egg.  I also added the vanilla here and beat the ingredients together.

The result is a moist, crumbly mixture.

Using my clean hands, I pressed this crust mixture into my 9- x 13-inch baking dish and put it in the oven for 15 minutes.

As you can see, the crust became a pretty golden brown and raised a little bit.

Once out of the oven I added the marshmallows.  My marshmallows got a little sticky because of the hot weather, which makes it harder to make an even layer, but I did the best I could.  I placed the dish back in the oven for another 2 minutes.

The marshmallows puffed up and almost completely covered the crust in this step.  When the peanut mixture is added, it helps move the marshmallow around, so each bar has some marshmallow.

I apologize, my pictures of the next step are missing.  Basically, in a large saucepan, I combined the corn syrup, butter, vanilla, and peanut butter chips.  I cooked this mixture over medium heat, stirring constantly until the chips were melted and the mixture was smooth.  I then removed the pan from the heat and added the peanuts and rice cereal.  This is a stiff mixture to stir, but everything needs to be combined thoroughly.  I then used a soup spoon to drop this mixture as evenly as possible over the marshmallows.  I then refrigerated the dish for 1 hour until firm, then cut them into 1- by 2-inch bars.

To me, this is just the right combination of salty and sweet.  Enjoy!

Salted Peanut Chews

CRUST                                                                     TOPPING

  1 ½   cups all-purpose flour                                   2/3   cup corn syrup

   2/3   cup firmly packed brown sugar                   1/4   cup butter

   1/2   teaspoon baking powder                                  2   teaspoons vanilla

   1/2   teaspoon salt                                                      1   (10 oz.) pkg. peanut butter chips

   1/4   teaspoon baking soda                                       2   cups crisp rice cereal

   1/2   cup butter, softened                                          2   cups salted peanuts

       1   teaspoon vanilla

       2   egg yolks

       3   cups miniature marshmallows

Heat oven to 350°F.  Lightly spoon flour into measuring cup; level off.  In a large bowl, combine all crust ingredients except marshmallows at low speed until crumbly.  Press firmly in bottom of ungreased 9- x 13-inch baking pan.

Bake at 350°F for 12 to 15 minutes or until light golden brown.  Remove from oven; immediately sprinkle evenly with marshmallows.  Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts.  Heat just until chips are melted and mixture is smooth, stirring constantly.  Remove from heat; stir in cereal and peanuts; combine thoroughly.  Immediately spoon warm topping over marshmallow; spread to cover.  Refrigerate 1 hour or until firm.  Cut into bars.

S'More Bars

Every year, the prison ministry at our church throws a Christmas party for the men where they minister.  The people in our congregation are encouraged to donate cookies for this event.  Every year I try to pick one of my favorite cookies to make for the men who attend.  This year it was these amazing S'More Bars.

I found this recipe in the 10/9/01 issue of Family Circle and first tried it our on our group of friends who attend our annual beach trip.  Although S'mores are easier to put together than these bars, they give you that flavor and they can be taken anywhere because no hot coals are required!  This recipe gets 8's and 9's on the Melnarik rating scale, plus high marks from anyone else who has tried them.

I begin by crushing the graham crackers.  I know this can be done in a plastic bag with a rolling pin, but I find the fastest way is by using my mini food processor.  This also ensures that I don't find any bits that I haven't crushed thoroughly.

In a medium bowl, I combine the graham crackers, with the salt and sugar.

To that I add the melted butter, mixing until the dry ingredients are evenly moistened.

I then press this mixture evenly into a 9-x13-inch baking dish, making sure it's even into the corners.  I then place this dish in the refrigerator while working on the brownie layer.

The first step in making the brownie layer is to chop the bittersweet chocolate.  I do this using an extremely sharp, large knife.  I don't know what I was thinking here, but I didn't remove the chocolate from the foil packaging before cutting it, so I had to remove a bunch of small pieces of the foil before I did anything else.  Note to self:  Remove chocolate completely from wrapping before placing on cutting board to chop!

In a large, microwave-safe measuring cup I placed the butter.

To the butter, I added the chopped chocolate.

After heating it in the microwave on high for 1 minute, the butter and chocolate were melted.

Using a rubber spatula, I stirred this mixture until it is smooth.  I then set it aside.

In a medium bowl, I combined the sugar and eggs.

Using a hand-held electric mixer, I beat them until well blended and slightly foamy.

While continuing to beat the mixture, I gradually add the chocolate mixture (there was no way to take a picture of this as I was holding the measuring cup with the chocolate in one hand and the mixer in the other).  I beat this combination until smooth.

Then, using a rubber spatula, I stirred in the flour and salt.

Once that was smooth, I added the vanilla and stirred the mixture until smooth.

I added the brownie batter into the baking dish, spreading evenly to cover the graham cracker crust.  I then baked it at 350°F for 30 minutes until the center was set, which I tested by gently pressing it with my fingertip.

While the baking dish was in the oven, I combined the marshmallow cream with the milk using a whisk.  

The resulting mixture is smooth and runny.

I also placed 3 graham cracker boards in a zip-lock bag, and coarsely crushed them using a rolling pin.

When the brownie layer was fully baked, I removed it from the oven and immediately added the marshmallow mixture.

Using oven mitts to protect my hands, I tilted the baking dish to completely cover the brownie layer with the marshmallow mixture.

I then sprinkled the chocolate chips as evenly as possible over the marshmallow layer.

This was followed by the coarsely crushed graham crackers.  Again, distributing it as evenly as possible.  The dish went back into the oven for 3 minutes until the chocolate chips were glossy and the marshmallow cream was set.  I then placed the dish on a wire rack to cool completely before cutting into bars.

Who doesn't love a S'more or a brownie?  In this little bar, you've got both!  Enjoy!

S’more Bars

Crust:

14 whole graham cracker boards, crushed (2 ¼ cups crumbs)

3 tablespoons sugar

¼ teaspoon salt

6 tablespoons (3/4 stick) butter, melted

Brownie:

6 ounces bittersweet chocolate, chopped

¾ cup (1 ½ sticks) butter

3 eggs

1 ¼ cups sugar

1 cup all-purpose flour

1 teaspoon salt

2 teaspoons vanilla

Topping:

1 jar (7.5 ounces) marshmallow cream (about 1 ½ cups)

2 tablespoons milk

1 cup milk chocolate chips

3 whole graham cracker boards, broken up

Heat oven to 350°F. 

Crust:  Combine the graham cracker crumbs, sugar, salt and melted butter in a small bowl until the dry ingredients are evenly moistened.  Transfer the crumb mixture to a 9-x13-inch baking pan; press evenly over the bottom of the pan, pressing the crumbs evenly into the corners and along the sides of the pan.  Refrigerate the crust until chilled and set.

Brownie:  Combine the bittersweet chocolate and butter in a microwave-safe glass bowl or glass measuring cup.  Heat in a microwave oven on high until the chocolate and butter are melted, about 1 minute.  Stir mixture until smooth.  In a large bowl, with a hand-held electric mixer on medium-high speed, beat together the eggs and sugar until well blended.  Reduce the speed to medium. While continuing to beat, gradually add the melted chocolate-butter mixture; beat until the mixture is smooth, scraping down the side of the bowl occasionally.  Stir the flour and salt into the egg mixture.  Then stir in the vanilla until smooth.  Scrape the brownie mixture into the crust-lined baking pan; smoothing the top level.  Bake at 350°F for 30 minutes or until the center is set when gently pressed with fingertip.

Topping:  While the brownie layer is baking, whisk together the marshmallow cream and the milk in a small bowl until the mixture is well blended and smooth.  Pour over the brownie layer in the pan.  Spread or tilt the pan to cover the brownie layer completely.  Sprinkle the chocolate chips over the marshmallow layer.  Then scatter the crumbled graham crackers all over the top.  Bake at 350°F for 3 minutes or until the chocolate chips are glossy and the marshmallow topping is set.  Let cool in the pan on a wire rack.  Cut into bars.

Pumpkin Squares

I didn't grow up eating pumpkin pie at Thanksgiving.  My parents are Irish and, for the most part, we ate the way my mom was taught to cook.  I think I first tasted pumpkin pie when I was dating my husband and I celebrated Thanksgiving with his family.  I didn't care for it.  In fact, for a while, I avoided anything pumpkin because of my impression of pumpkin pie.  Until I tasted this dessert!

When I worked at an international accounting firm over 20 years ago, a coworker, Jackie Stone, brought this dessert to a Thanksgiving potluck and I was hooked at the first bite.  I didn't know anything with pumpkin could taste that good!  I immediately requested a copy of the recipe and it has been one of our choices for dessert on Thanksgiving ever since.  When we used to celebrate with my mother-in-law in the mountains, she would always call a couple of days in advance to make sure I was bringing Pumpkins Squares with me.

I begin by getting out three bowls, one large, one medium, and one small.  In the medium bowl, I place the dry yellow cake mix.  Using a measuring cup, I remove 1 cup of this mix and place it in the small bowl.  To the medium bowl, I add one egg and the melted butter, stirring to combine.

The mixture is soft at this point.  I let it sit while I turn my attention to the medium bowl.

In the medium bowl, to the canned pumpkin (solid packed pumpkin only, not the pumpkin pie mix) I add the eggs, brown sugar, evaporated milk and pumpkin pie spice.  I mix this thoroughly using either a spoon, spatula or hand-held mixer.

When the pumpkin mixture is thoroughly combined, I return to the cake mixture.  It stir it again, in case I've missed any lumps of dry cake mix.  By letting it sit while I prepared the pumpkin layer, the mixture has become more stiff (compare with the previous picture).  This makes it much easier to get it into the prepared pan.

I grease the pan using butter, although a non-stick spray may also be used.  When baking, I prefer the taste of the butter when greasing a baking pan.  Then I add the cake mixture.

Using a rubber spatula, I press the dough into the pan as evenly as possible.

Then I pour the pumpkin mixture from the large bowl on top of the cake layer, making sure it gets into the corners and the whole thing is level.

To the reserved cup of cake mix in the small bowl, I add the sugar and cinnamon, mixing thoroughly.

I then cut the butter into that mixture.

Using my hand, I sprinkle this topping mixture over the top of the pumpkin layer, making sure it covers to the edges.

I then place the baking dish in the oven and bake it at 350°F for 45 to 50 minutes.  About 1/2 hour into the baking time, the house begins to smell heavenly.  If someone walked in the door about that time, they'd probably put in an offer on the house if they thought it would always have that home-baking aroma!  If it could be bottled, it would be a big seller.

I usually serve this dessert with a dollop of Cool Whip or whipped cream.  We really look forward to this dessert each year on Thanksgiving.   Enjoy!

Pumpkin Squares

  

Crust

1 box yellow cake mix (reserve 1 cup for topping)

½ cup butter or margarine (melted)

1 egg

Filling

15 oz.  can solid pack pumpkin

2 ½ teaspoons pumpkin pie spice

½ cup firmly packed brown sugar

2 eggs

2/3 cup evaporated milk

Topping

1 cup reserved yellow cake mix

¼ cup butter or margarine

½ teaspoon cinnamon

¼ cup sugar

Preheat oven to 350°F.  Grease bottom only of a 9x13-inch baking dish.  Reserve 1 cup cake mix for topping in a small bowl.  In a medium bowl, mix together cake mix, melted butter and egg.  Press into bottom of baking dish.

In a large bowl, mix together pumpkin, pumpkin pie spice, brown sugar, eggs and milk.  Pour over crust.

In the small bowl, mix cinnamon and sugar into 1 cup reserved cake mix.  Cut in butter until mixture is crumbly.  Sprinkle on top of pumpkin mixture.  Bake at 350°F for 45 to 50 minutes or until knife inserted in middle comes out clean.

I serve with Cool Whip.