Life has been hectic of late, forcing me to curtail my baking projects. Even my meal plans have fallen by the wayside, although I’m working on getting back on that. As usual, I’ve bitten off more than I can chew and am looking for ways to simplify and slow down.
Lucky for me, this week’s Baked Sunday Mornings project was a very simple recipe, requiring very little actual cooking and minimum cleanup. We are a peanut butter-and-chocolate-loving family, as well as a cereal-dessert-bar-loving family, so this one was a no brainer.
Hoo-boy, are these things rich! A cup of brown sugar and a cup of corn syrup create a thick sauce, the sweetness of which is tempered by a cup of peanut butter. (Thank goodness I used natural, unsweetened peanut butter, otherwise these bars would put anyone on the fast track to DIABEETUS.) I cut the pan into about 16 bars; I think I’ll go back through and cut the larger ones in half because in the case of these treats, a little goes a long way.
I think these bars would be great to bring to any upcoming holiday potlucks; I plan to send a *tiny* square in the BK’s lunchbox once or twice this week. My husband didn’t care for them (he’s not a sweets guy), and I’m counting Weight Watchers points, so the bulk of them will go to work with my guy tomorrow.
Check out the other Bakers’ experience with this recipe here. There are a lot of cakes and highly involved projects on the bake-along calendar for the next few weeks, so this may be my last Baked Sunday Mornings post for a while. We’ll see where the day takes us!