Chocolate Peanut Butter Crisp Bars

These bars remind me of a Butterfinger candy bar.  They are crunchy, peanut buttery, and chocolaty. 

Chocolate Peanut Butter Crisp Bars

And did I mention that they go great with a cup of coffee?  I love serving them on the Villeroy and Boch  Mariefleur cup and saucer.  It makes them seem like such a special treat. 

If you are looking for beautiful Christmas gifts for the foodies in your life then I would highly suggest you take a look at Villeroy and Boch’s website.  In my opinion, you can’t go wrong giving one of their beautiful cup and saucers with a pound of coffee, box of tea, and/or homemade Chocolate Peanut Butter Crisp Bars.  If you’re considering this, then please add me to your Christmas list!

This Chocolate Peanut Butter Crisps recipe came  from Kraft Food & Family Holiday 2006 issue.  I  like them because there is no baking involved.  Here is my slightly adapted version.

Chocolate Peanut Butter Crisps

1/3 c. brown sugar

3 tbsp. corn syrup

2 tbsp.  creamy peanut butter

2 c. Honey Bunches of Oats Cereal

Topping

1/2 c. semi-sweet chocolate chips

1/3 c. creamy peanut butter

1/4 c. cocktail peanuts, chopped

Line a 13×9 inch pan with foil.  Spray foil with non-stick cooking spray. 

In a large bowl, microwave brown sugar, corn syrup, 2 tbsp. and peanut butter on high for 1 minute and stir.  Cook for 1 additional minute, or until melted.    Add cereal; mix until cereal is coated.  Press into bottom of prepared pan.

In small bowl, microwave chocolate chips and peanut butter on high until melted.  Spread over cereal mixture and sprinkle with chopped peanuts.

Refrigerate until firm, about 1 hour.  Cut into triangles.  Store in refrigerator in airtight container.

Makes about 16 triangle bars.

Have you started your Christmas Shopping?  What are you hoping Santa brings you this year? 

*Villeroy and Boch sent me this cup and saucer as a product sample.  I was not compensated for this post, and my opinion is all mine Smile

 

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Making Gifts to Give

Yes, it’s almost that time of year, and yes, they have already started playing holiday music in the stores.  I prefer to skip the chaos in the stores this time of year, and spend my time in my craft room and kitchen instead. 

Personal and homemade gifts are perfect for just about anyone on your list, but they are especially nice for the teachers, bus drivers, neighbors, co-workers, hairdressers, mail persons, and the paper boys on your list.

I picked up these plastic containers at a dollar store – 3 for $1.00.  With a little scrapbooking paper, embellishments, and a rubber stamp, I made these cute little paper bows and gift tags to decorate them with.  Very inexpensive to make, yet bright and festive.

And of course you need to fill the little boxes, so I  found a perfect recipe for that too.  I made these Chocolate Peanut Butter Crisp Bars from a recipe in the Kraft Food & Family Holiday 2006 Magazine.  I will be sharing the recipe with you in a later post, so make sure you don’t miss it.

The secret to making your own gifts to give, is giving yourself enough time to make them.  Start your projects now so that you won’t be overwhelmed trying to do it at the last minute. 

Do you like to shop till ya drop, or do you like spending time making your own gifts to give?  Or, do you like to do a little of both?

Icebox Banana Chocolate Peanut Butter Pie

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Warm weather = icebox pie.  It’s just that simple.  And what could be better than a plate of creamy, chocolaty, crunchy, peanut buttery, banana pie?

This recipe was adapted from Kraft Food & Family Spring 2007 magazine.

Peanut Butter Graham Cracker Pie Crust

Preheat oven to 350 degrees.

Crush (1) package (not a box) of honey graham crackers

4 tbsp. butter

3 tbsp. brown sugar

2 tbsp. creamy peanut butter

In a large bowl, add crushed graham cracker crumbs and brown sugar; set aside.

In a small bowl, microwave butter and peanut butter until melted and add to graham cracker crumbs; mix thoroughly.

Press firmly into 9” pie plate and bake for 6 minutes, or until light golden brown.  Cool completely.

Pie Filling

1/2 c. semi-sweet chocolate chips

1/2 c. creamy peanut butter

2 bananas

2 packages of  vanilla instant pudding (I used sugar-free)

2 c. milk

1 c. non-dairy topping, thawed (I used sugar-free)

1/4 c. semi-sweet chocolate chips for topping

In a large bowl, add milk and vanilla pudding.  Mix about 2 minutes, or until thickened.  Fold in non-dairy topping and place in refrigerator.

Peel and quarter bananas, slice and place on bottom of prepared pie crust.  Microwave chocolate chips and peanut butter in small bowl until melted. Cool slightly, and pour on top of sliced bananas. 

Remove pudding from refrigerator and pour over chocolate – peanut butter mixture. 

Melt remaining 1/4 c. of chocolate chips and drizzle over top of pie. Return to refrigerator and chill for at least 3 hours before serving. 

*Note – if you like frozen pie, this can be frozen and served that way too.  Take the pie out of the freezer about 20 minutes before cutting to serve.

I have resolved myself to make a few more changes to this recipe the next time I make it.  First, I’m going to make homemade vanilla pudding to use in it, and second, I’m going to eliminate the whipped topping. 

Do you have a favorite icebox pie recipe?  Let’s hear about it!

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