So… had anyone else forgotten it was still winter? We’ve been pretty spoiled this season, having had a green Christmas, and some 15 degree days in January. Plus, the groundhog told us that we were almost done with this whole winter business, and I don’t know about you, but I always listen to weather-predicting woodland creatures.
Well – the last few days have reminded Ontarians that winter is still here, and you’re not getting away with wearing your fall jacket anymore! It’s been snowing almost non-stop for 3 days now, which left me staring out my window, waiting for the plows to come and free me from my snowy prison like a kid watches for the ice cream truck in summer (do they still have ice cream trucks?! Now I’m feeling old…)
On the bright side… being trapped at home for a couple days left me with lots of time to ponder what kind of treats I’d like to bake and eat. In my search for deliciousness, I came across this gem which is one of my all time fav combos – Peanut Butter and Chocolate. Need I say more? You could cover a cardboard box in PB & chocolate, and it’d probably be fantastic.
I just so happened to have had all the ingredients on hand to whip this up right away (love it when that happens!), and these will be going right to the top of my “Must Repeat” list. They are SO GOOD, guys. When you see the ingredients, you’ll know why… it contains nature’s miracle ingredient, sweetened condensed milk. I don’t know what it is about that stuff, but I’m pretty sure it can make a recipe better just by talking about it while you’re baking. For real.
The fudgy peanut butter filling in these bars is possibly the best thing you’ve ever tasted. I’m definitely going to come up with ways to work it into every recipe I make…. maybe even like a PB fudge lasagna, or something. That sounds great.
This recipe also gives me the opportunity to nerd-out about one of my most favourite things – baking chips! I absolutely love having a huge container full of every kind of baking chips you can name – it just makes me smile 🙂 Peanut butter chips are the best invention ever, as far as I’m concerned. You get all the fabulous peanut-buttery goodness that you crave, without all the gross gloopyness of measuring out PB. (In case you wondered, gloopyness is a technical baking term.)
So go forth, and bake. It’ll be delicious – and the oven will keep the house warm while mother nature tries to bury us all in snow.
Talk soon – and stay warm! =0)
~The Baking Nerd
Peanut Butter Fudge Bars
adapted from Bakingblonde’s Weblog
- 1 cup melted butter
- 1 cup brown sugar
- 1 tsp baking soda
- 2 1/4 cups quick cooking oats
- 1 1/2 cups flour
- 1 tsp salt
- 3/4 cup peanut butter
- 1 can sweetened condensed milk
- 1 cup peanut butter chips
- 1 cup milk chocolate chips
Preheat oven to 350 degrees, and line a 9 x 13″ pan with foil or parchment paper.
In a large mixing bowl, stir together butter, sugar, soda, oats, flour and salt until all the butter is incorporated, and you have large crumbs. Set aside 1 cup of the crumbs for later.
Press the remaining crumbs into the bottom of the prepared pan. Bake for 10 mins.
While the crust bakes, in a small bowl, mix together the peanut butter and sweetened condensed milk, and stir until smooth.
When the crust comes out of the oven, spread the peanut butter mixture evenly over the crust. (The mixture may stick to the crust underneath so be gentle here.) Sprinkle the reserved crumble evenly over the filling, and return to the oven for 15 minutes more.
Remove from the oven, and sprinkle both types of chips evenly over the top, carefully pressing the chips down into the bars. Return to the oven for 5 more mins, until the chips are just starting to melt.
Remove from the oven, and cool completely before cutting. Store bars in the fridge. (The filling may become melty if left in a warm area.)