Peanut butter s’mores

Hey friends,

Per (Facebook) requests, I figure I better post this recipe. 

I had tagged it on How Sweet It Is weeks ago and knew it was just a matter of time before I made them.

A mommy group meet up (complete with daddies this time!) was the perfect occasion. 

Bean and I were decked out to match (he was far too interested in my necklace to pose for the pic, however):

On to the good stuff.  I do believe that words such as “keep that sh*t away from me” and “crack bars” were used in reference to these bars.  So beware, they apparently are quite good  

Peanut butter s’mores (very slightly adapted from How Sweet It is – all inventive genius is owed to Jess!)

• 1 and 2/3rd 10 oz bag of mini marshmallows (Jess uses two full bags)
• 1 sleeve of graham crackers coarsely broken up
• 1 10.5 oz of milk chocolate chips
• 1 cup dark chocolate chips
• ~2 cups creamy PB
• 1/2 cup unsalted butter

Melt butter, milk chocolate chips and peanut butter in large non-stick pot over low/med heat until everything is melted together.  Let cool slightly for about 10 minutes and fold in dark chocolate chips, marshmallows, and graham crackers.

Spread mixture in lightly greased 9×13” pan.  Store in fridge overnight (or for several hours).  Cut with serrated knife and serve! (Makes about 24+ bars)

Note:  If I were to make these again, I’d up the graham crackers to maybe 1.5 sleeves, reduce the marshmallows to 1.5 bags and add a healthy dash of cinnamon to the PB/choc/butter sauce.  AND just for kicks, I’d use mini Reeses PB cups in lieu of dark chocolate chips   Oh yes!

So there you go!  “Crack” in bar form.  Just wanted you wanted and need to start your week off right.

If you’ll excuse me, I need to spend some time with my MIL (Cookie) and beanie before he heads to bed. 

Bailey’s Double Chocolate Chip Cookies

I’ve said it before and I’ll say it again: the best part of joining the food blogging community is finding recipes that blow your mind.  It is no surprise that Jessica from How Sweet It Is concocted a product of genius once again.

In preparation for St. Patty’s Day, Jess toasted her heritage with Bailey’s and Bailey’s inspired cookies.  Since I indeed forgot to tout my own Irish heritage (hey, may maiden name is McCord!), I had to redeem myself by recreating her recipe on Friday.

Epic cookies...really EPIC

I pretty much followed Jess’s recipe to a “T” so if you do make them, make sure to give her the credit

How Sweet It Is Double Fudge Irish Cream Cookies

Double Fudge Irish Cream Cookies

makes ~40 cookies

1 cup butter, softened (I used Blue Bonnet)

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 2/3 cups flour

1/2 cup cocoa powder (I used Nestle)

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon instant coffee powder (I used Starbucks Cinnamon flavored VIA)

8 tablespoons Bailey’s Irish Cream liqueur (heaping )

1 cup white chocolate chips

1/2 cup chocolate chips

Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time.

In separate bowl, mix flour, cocoa powder, instant coffee, baking soda and salt.  Gradually add to your butter mix and stir until combined.

Fold in chocolate chips. Refrigerate dough for 4 hours.

Roll into approximate tbsp-sized balls and set on a greased baking sheet.

Bake at 350 for ~10 minutes.

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I had to sample one of these guys right out of the oven and I nearly thought I’d be drunk if I had more than one cookie.  Then as they cooled, the flavors mellowed to perfection.

Thanks to two get togethers over the weekend, I had several taste testers, and dare I say, they were a HIT!

Next time, I may just use mint chocolate chips for an extra wow factor   Oh yes, I’d go there.  I also debated making them into brownie bars.

Share a link to your favorite cookie recipe (yours or another blogger’s)

What do you prefer: Cookies or brownies? I prefer a cookie 99% of the time.  Or I’ll choose “c” and say Blondies

Nod to a blogger — Cake Batter Bark

Before I get to the bark, I  need to vent.  I lost a pair of shoes.  Well  maybe not lost, but I have no idea where they are.  You see I carefully plan out my outfits for the entire week and the night before I lay everything out including jewelry, shoes, etc.  Well last night I omitted the shoe step and found myself scrambling this AM to find them.  I know what every box of shoes contains and yet these seem to literally have walked off.  The only possible upside if they are truly lost is that I get to buy a new pair of shoes

And moving on….

Are you a fan of Jessica at How Sweet It Is?  If you’re not, you need to be.  This girl rocks out awesome scrumptious recipes daily.

Recently she introduced the world to Cake Batter Chocolate Bark.  And I have to admit that the world is a better place because of it

I took her super simple recipe and changed it up a bit and it was beyond fabulous AND super simple.  That’s a pretty great combo if you ask me!

Here is my twist on Jessica’s faboosh recipe:

Vanilla Bean Cake Batter Chocolate Bark:

What you  need:

• 7 ounces dark chocolate (approx) — I used Lindt 70% Cocoa
• 12+ ounces Ghiradelli Vanilla Bean Sublime White Chocolate
• 1 tsp yellow cake mix — I used Betty Crocker Butter Yellow
• 3-4 tbsp holiday sprinkles –  I found mine at Target near the $1 section

Cake meets chocolate

First, line a small rimmed cookie sheet with parchment paper.

Next, break up the chocolate squares and placed them in a glass bowl and microwaved at 25 second intervals on high for about 1.5 minutes total.

Pour the melted chocolate onto the wax paper and spread evenly with a spatula, or give the cookie sheet a lil’ jiggle like I do

Place cookie sheet in the freezer on an even service for approximately 20 minutes.

15 minutes into freezing, prep your white chocolate (break into squares, heat, stir, etc).

Once the white chocolate is melted, add in 1 slightly heaping teaspoon of cake mix and stir well.  Let stand for about 1-2 minutes.

Remove the dark chocolate from the freezer and add pour your white chocolate on top.  Smooth with a spatula.  Liberally add sprinkles.  The amount of sprinkles is directly proportional to your Christmas spirit.  I swear

Pre secondary freeze

Throw this bad boy into the freezer for another hour or so (if you can handle it).

Remove from freezer and peel away from wax paper.  Place the deliciousness on a cutting board and use a sharp pizza cutter to break up in irregular pieces.  Keep stored in an air tight container in the fridge.

Pretty enough to eat

If I was more religious, I think I might ask for an Amen.

At least we can bow our heads in thanks to Jessica….

Do you make chocolate bark?

What’s your favorite blogger recipe you’ve discovered?