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Monday, September 2, 2013

Goody Goody Bars - A Simple No-Bake Confection


From the kitchen of One Perfect Bite...A used copy of America's Test Kitchen Quick Family Cookbook came my way while I was vacationing this summer. It, of course, became my beach read for a couple of days, and while I was paging through it, I came across the recipe I'm featuring today. The name grabbed me and I knew I'd have to try the recipe before the seasons changed. As you can see, I'm sneaking in just under the wire. While the Goody Goody Bars are categorized as a cookie, I liken them to a candy-like confection because of their texture and richness. Whatever, you decide to call them, this treat is nearly effortless to make and the recipe uses ingredients that have universal appeal. I love the marriage of chocolate and peanuts, and, if you share my weakness, I think you'll enjoy these bars. Do give them a try. Here is how they are made.

Goody Goody Bars...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen Quick Family Cookbook

Ingredients:
1 cup packed light brown sugar
1 cup light corn syrup
1 cup peanut butter
1 cup salted dry-roasted peanuts, very coarsely chopped
6 cups cornflakes
2 cups (12-oz.)semisweet chocolate chips, melted
1 tablespoons vegetable oil

Directions:

1) Line a 9x13-inch baking dish with foil, allowing excess to overhang pan edges. Spray foil with nonstick cooking spray.
2) Bring sugar and corn syrup to simmer in a large pan set over medium heat. Remove pan from heat. Add peanut butter and chopped peanuts, stirring until smooth. Add corn flakes and stir until well-coated. This mixture is very hot and capable of burning, so do not use your hands for the final mixing.
3) Working quickly, scrape mixture into prepared pan. Using a greased spatula, press mixture into bottom and corners of the pan.
4) Microwave chocolate chips and oil together in a covered bowl, stirring often, until melted, about 2 minutes. Spread evenly over cornflake mixture. Freeze, uncovered, until filling is firm and chocolate has hardened, about 15 minutes.
5) Using foil overhang, lift bars from pan and transfer to a cutting board. Cut into squares. Serve immediately or store at room temperature in an airtight container for up to 2 days. Yield: 24 bars.

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18 comments:

Kalyan Panja said...

Just mouthwatering...looks delicious!

Rumana Ambrin said...

what a yummylicious click dear..

Foodycat said...

They sound gorgeous, but so rich! Do you need to keep them in the fridge?

Life's a shoe said...

wow i cant believe this is a no-bake recipe! great one!

Katz Tales said...

Hmmm, looks delicious and fast too.

GLENDA CHILDERS said...

Perfect for the end of summer, which is hot here in Chicago. No need to turn on the oven. And the title is perfect.

Fondly,
Glenda

T.W. Barritt at Culinary Types said...

A sweet treat, an no need to even turn on the oven! What could be more perfect! Are you planning a 24 hour bake sale? You're flush with cookies!

Kim G. said...

Oh! This is a yummy treat, Mary! Looks really good:)

Julie said...

These look delicious. I love that they are no bake, perfect for hot summer days!

From the Kitchen said...

Chocolate, peanut butter and a glass of cold milk!

Best,
Bonnie

Joanne said...

These are such a nice change from rice krispies treats! Love the crunch of cornflakes.

Mary Callan said...

what a great use of cornflakes - a super delicious treat!
mary x

David said...

Mary, Nice looking snack or dessert bars! Simple too... Thanks and Take Care, Big Daddy Dave

Priya Suresh said...

Such a gorgeous snack bars, simple and irresistible too.

Pondside said...

This is the sort of treat that always goes quickly at any gathering. I'll certainly make them, even if only to take to the office some afternoon. Yummy!

Chiara Giglio said...

a really lovely treat !Yummy

Melinda said...

Well, those sounds quite yummy!

:)

Sue said...

These bars do sound goody goody:)

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