Crunchy Chocolate-Peanut Stix

                                        My thought for today can be found  here.

From the kitchen of One Perfect Bite...While they may not be pretty to look at, I think you'll enjoy this simple confection that tastes a bit like a Twix bar. I found the recipe in the February issue of Family Circle magazine and its simplicity intrigued me. I figured that any recipe that used a combination of milk chocolate, caramel and peanut butter couldn't be half bad, especially when the combination is used to cover a base of salted crackers. I clipped the recipe and finally, in what the Silver Fox calls a Paula Deen moment, got back to it this week. I had no expectations for the recipe, so I was delightfully surprised when my creation turned out well enough to share with you. These are kid cookies that will never make it to a tea tray, but they are perfect for a cookie jar and you'll find that small hands can finish a batch with great dispatch. So, if you tend to the young or young at heart, I hope you'll give this recipe a try. Here is how this confection is made.

This week's Weekly Menu is ready for browsing. The Seasonal Menu will be changed this morning. I hope you'll take a peek at both of them.

Crunchy Chocolate Peanut Stix...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
75 rectangular buttery crackers (i.e. Keebler Club)
1/2 cup butter
1/2 cup milk
1-1/4 cups light brown sugar
1/4 cup granulated sugar
2 cups finely crushed honey graham crackers
1-1/4 cups milk chocolate chips
1 cup peanut butter chips

Directions:
1) Line 13x9x2-inch baking pan with foil, leaving extra on ends for handles. Line bottom of pan with 25-27 butter crackers and set aside.
2) In medium saucepan, melt butter and add in milk, brown sugar and white sugar. Bring to a simmer. Gradually stir in 2 cups of graham cracker crumbs. Simmer, stirring frequently for 5 minutes.
3) Pour 1 cup of butter/crumb mixture over cracker layer in pan. Top with another layer of crackers and spread remaining butter/crumb mixture over it. Cover with another layer of crackers.
4) In microwavable bowl, combine milk chocolate and peanut butter chips. Cook on high for 1 minute and stir. Continue to cook in 30 second intervals until chips can be stirred smooth. Pour over top of final cracker layer and spread evenly. Refrigerate for at least 1 hour. Carefully lift out of pan and place on cutting board, removing foil. Cut into 1 x 4 inch bars with a serrated knife. Yield:6 dozen bars.









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Triple-Peanut Peanut Butter Cookies

From the kitchen of One Perfect Bite...If I still packed lunchboxes, or their brown bag alternative, I guarantee you'd find this confection carefully wrapped and tucked between the sandwiches and fruit of our standard box lunch fare. There are a score of recipes for this triple-peanut cookie, and, over the years, I think I've tried every single one of them. I love peanut butter cookies and I stumbled on this kid-friendly version last year. It immediately became a favorite in my kitchen. The recipe was developed by Kate Ramos and I found it the CHOW website. The cookie is less sweet than most and I love its texture and intense peanut flavor. While the cookie has crisp edges, the center remains soft and chewy and is perfect with a glass of milk. These cookies are very easy to make, but you'll have to keep an eye on them as they bake. They'll probably need more time than is suggested in the recipe. I baked mine in a conventional oven on half-sheet pans and they needed 15 to 18 minutes to set. One of these days, hopefully before my 80th birthday, I'll get real cookie sheets and be able to see what happens when cookies are baked on a thin metal surface. Till then, vigilance will remain my watchword. I know those of you who try these cookies will love them. They are easy to make and they'll disappear long before they can stale. They would be a lovely treat for the first day of school. Here's how they are made.

Triple-Peanut Peanut Butter Cookies...from the kitchen of One Perfect Bite courtesy of Kate Ramos via CHOW

Ingredients:
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
1 cup roasted, salted peanuts, coarsely chopped
1 cup peanut butter chips
1 tablespoon sanding sugar, for sprinkling

Directions:
1) Adjust a rack to middle third of oven. Preheat oven to 350 degrees F.
2) Whisk flour, baking soda, and salt together in a medium bowl and set aside.
3) Combine butter and sugars in bowl of a stand mixer fitted with a paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium speed until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of the bowl. Add peanuts and peanut butter chips, and mix on low, just until incorporated.
4) Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in middle. Transfer to a rack to cool completely. Repeat with remaining dough. Yield: 48 cookies.

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