Peanut Butter Truffle Brownies

Well...the holidays are among us! Are you ready? I am going to get my Christmas cards printed this week. Last year I had my card sent out by the end of November. Let me tell you....this ROCKED in December when I was soooo busy with bakery orders. It felt great to have 90% of the shopping done and the cards sent before December even rang in. Especially since we are always in Utah the week before Christmas, December is a short month! But...bring it on...order away...I am ready for ya Christmas!I have, as always, been baking lately. We had company in town...twice. I introduced my parents to the wonders of pistachio cake. And got my brother in law Jared addicted to these sugar cookies. And my sister in law taught me her tips and recipes for homemade chocolates...YUM! I will share with you soon. In the meantime, here is one of our favorites!

Just looking at this picture makes me want to go bake a batch of these bad boys. These are probably my favorite peanut butter/chocolate recipe (with these cupcakes in a close second). My brother in law Ross LOVES chocolate and peanut butter. Val, you better make these for him...SOON! I got this recipe from my all time favorite blog, The Girl Who Ate Everything. Not only does she have the BEST recipes, but she is a really humorous writer and I actually read her posts...every one.

Peanut Butter Truffles

Source: The Girl Who Ate Everything

Brownie Base:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan. For easier cutting and prettier looking bars, line pan with foil, then grease foil on bottom only of pan.

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes until it passes the toothpick/fork test. Cool completely, about 1 hour. I always speed this up by sticking the pan in the fridge or the freezer.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

Everyone's Favorite-Chocolate Rebel Bars

OK...this is my dad's all time favorite treat. You know how they say you marry someone like your father? Well....Paul actually differs from my dad a lot...but these get his vote. Whenever I throw out the question, "What treat do you want me to bake?" he answers ...."Ohhh...chocolate rebel bars. Now...I must point out that I saw these on a blog a few days ago and they were called Chocolate Revel Bars. Is it possible that my family has been saying this wrong for like 20 years?!!! Or, did this other chick get it wrong?! Oh Well...I am a rebel and will therefore keep calling these Chocolate Rebel Bars. So... boo-ya, there ya have it.

I would like to give a grand excuse for my lack of baking lately, but it boils down to this... I am a Pinterest addict. I have a talent of wasting my designated "free" time every day on this new "hobby." I can look at people's outfits and furniture choices for hours. (I don't let myself....thank goodness or I would get nothing done!) I try to limit my daily computer time to about an hour. I promise to turn off Pinterest a little more and blog instead!!! But I do have some AMAZING looking treats I have pinned. I will try them and let you know if they are worth your time!

Chocolate Rebel Bars
Source: Jenise Keith

Throw the following ingredients into your shopping cart...

For the crust: 1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
3 cups oatmeal
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt

For the fudgey layer of goodness...
1 can sweetened condensed milk
1 1/2 cups chocolate chips
2 Tab. butter
1/2 tsp. salt
1/2 cup walnuts
2 tsp. vanilla

Put your apron on and...

Preheat your oven to 350 degrees. Beat together the butter, brown sugar, eggs, and vanilla for the crust in your mixer. Add in the rest of the crust ingredients. Pat 2/3 of the mixture into a
15 X 10 inch pan. I don't have a 10 X 15 inch pan. I use a 13 X 9 and it works OK.

In a saucepan, heat the milk, chocolate chips, butter, and salt till smooth. Remove from heat and add the nuts and vanilla.

Spread the chocolate, fudgey goodness over the cookie mixture in pan and then dot with the remaining oatmeal mixture. Bake at 350 for 25 to 30 minutes.

The Easiest, Fastest, most Deliciousest Chocolate Peanut Butter Bars

Fast, easy, no turning on the oven...bu-yah! These bad boys are creamy and light (well, according to me...). Believe it or not...this is the first time I have made peanut butter bars. I am sure they are a staple for most, where have I been. But, if you have been lost in the world like me, here is a ggrreaat (said like Tony the Tiger) recipe for ya! I made these for my company the other day along with a raspberry chiffon pie that took me hours, 3 steps, homemade crust, boiling raspberries, etc. The peanut butter bars were gone in an instant and the pie was a disappointment. So, here you have it....drumroll please....the winner of the backyard BBQ desserts ....

Chocolate Peanut Butter Bars
Source: The Brown Eyed Baker

1/2 cup butter
3/4 graham cracker crumbs
1 3/4 cup powdered sugar
1 cup peanut butter
1/4 cup butter
1/2 cup semi-sweet chocolate chips

Line an 8 X 8 pan with foil or parchment paper. Butter the insides. Melt the 1/2 cup butter in a saucepan. When it is melted, stir in powdered sugar til smooth. Add in the peanut butter and crumbs. Press into the bottom of the pan firmly.

Melt the 1/4 cup butter and chocolate chips in a saucepan til smooth. Spread evenly over the top of the peanut butter layer. Chill til set about 30 minutes. Store these in a container with a lid. In my photo you will notice spots on the top of my bars...this is from not covering them.

Triple Layer Cookies and Cream Crunch Bars

AHHHH!!! I'm back!!! No, I haven't given up on this blog! Just been busier than ever! Last weekend I escaped for a much needed break to Park City with some girlfriends. We had a BLAST!!! Been playing catch up ever since!

Park City is gorgeous...except for that D%$^ snow they get. Geez...it didn't stop snowing the whole time I was there! We ate out for every meal, got pedicures, lounged, laughed, saw a matinee...ohhh...dear sweet vacation...how I looonngg for you now! Anyways, I am back and rearing to bake some more. I have some great recipes in the works for you guys out there! And...hello....it is Easter Week...check back on Monday for treat ideas for secretary's week and Easter Treats for teachers. We got to get orders in!!! These brownies were A-MAZE-ING!!!!! The frosting had peanut butter in it and was...well, just look at the picture and go buy some oreos!

Triple Layer Cookies and Cream Crunch Bars

Source: How Sweet It Is

makes 9-12 bars

1/2 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups all purpose flour

1/4 teaspoon salt

3 tablespoons cocoa powder

2 cups chocolate chips

1/2 cup peanut butter

20 Oreo cookies

Preheat oven to 350. Butter and flour an 8 x 8 cake pan. In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. Add in cocoa powder and mix until combined. Add flour and salt, mixing well until batter is smooth and comes together. Fold in 1/2 cup chocolate chips. Spread in the 8 x 8 pan.

Sink 9 Oreo cookies into the batter and press gently. Bake for 25-30 minutes.

While baking, crush the remaining Oreos in a ziplock bag. When brownies are finished baking, remove from the oven and sprinkle with 1/2 cup chocolate chips and crush Oreos. Place back in the oven for about 2-3 minutes.

During this time, melt remaining chocolate chips and peanut butter together. Remove brownies from oven and pour melted chocolate mixture over top, spreading with a spatula. Make sure chocolate gets down into the Oreo crevices, as it is the “glue” that holds the top to the bottom.

Refrigerate for 2 hours before serving. Let brownies sit at room temperature for 15 minutes before cutting. Don’t worry if some of the cookies spill out from the middle or the top cracks – they are still delicious!