Bar Cookies: Peanut Butter Pretzel Chocolate Chip

Remember these Peanut Butter Pretzel Chocolate Chip cookies?

Well, they are a hot commodity in these parts. People just can't get enough of their goodness. I'm so excited everyone loves them!

One my teens requested a cookie cake (bar cookies) of this cookie batter for her birthday. I excitedly obliged. 

I'm not sure I've ever made bar cookies. 

I had no idea what size pan to use or how long to cook them or how they'd turn out. 

But I made some random choices and they were the right ones!

These bars are SUPER EASY. I had them in the oven in 15 minutes flat! 

They baked up beautifully and taste delicious. 

I'm glad I hoarded a few for myself! :)

Serves 24 

Ingredients

1/2 cup margarine, room temperature

(slightly less than) 1/2 cup shortening

(slightly more than) 1/4 cup peanut butter

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tsp vanilla extract

2-1/4 cups flour

1 tsp baking soda

1 tsp salt

3/4 cup crushed pretzels 

1-1/2 cups chocolate chips

2 squares candy coating/chocolate bark (or 1 cup chocolate chips)--for drizzling 

Directions

Preheat the oven to 325 degrees. 

Cream together margarine, shortening, peanut butter and both sugars. When light and fluffy and thoroughly combine, mix in one egg at a time. Then mix in vanilla. In a separate bowl, whisk together flour, baking soda and salt. Stir into creamed ingredients in 2 or 3 additions--just until thoroughly combined. Stir in pretzels and chocolate chips. 

Spoon into a jelly roll style baking sheet (15.25"x10.25" or a little larger.) Spread out evenly. 

Bake at 325 degrees for 15-20 minutes, until golden brown and just crisping on the edges. The center might not look set. Let cool completely on a wire rack. 

Melt 2 bars of chocolate bark (candy coating) or 1 cup of chocolate chips. Drizzle over the top of the cooled cookie bars. Slice and enjoy!

Sourdough Pancakes

I have to tell you, Kevin was not a fan of these. He just didn't think the flavor went well with syrup. They just didn't seem like "pancakes" to him.

On the other hand, I really loved these. I love sourdough (Kevin does too, but let's pretend he's not a factor here), and these taste exactly as I expected. I loved the fact that half of the job was done the night before and only took 3 seconds to complete. Try these! I'll be curious to know your thoughts!

Sourdough Pancakes

Ingredients

2 cups flour

2 cups water

1 Tbsp of yeast

2 eggs

1 tsp baking soda

1 tsp salt

1 Tbsp sugar

2 Tbsp oil

Directions

The night before, mix together flour, water and yeast in a glass, plastic or stoneware (NOT METAL) bowl. Let sit overnight on the counter.

In the morning add the eggs, baking soda, salt and sugar. Beat will into batter and then add 2 tablespoons of melted butter or oil.

Heat a pan to medium low--until a drop of water sizzles. Spoon batter onto the hot pan and cook until bubbles form. Flip and cook another couple minutes until golden.

Source: Lynn's Kitchen Adventures

Perfect Pancakes

Kevin wanted "normal" pancakes. 

No bananas, no pumpkin, no nuts, no wheat flour, no chocolate chips. 

Just "regular" pancakes. 

That's quite a difficult request for someone like me, but I wanted to oblige. 

I'm so glad I did!

The Pioneer Woman came through for us with this perfect pancake recipe!

They are thick and fluffy and yummy!

I cut all of the ingredients by 1/3 to serve the two of us and there was more than enough batter. 

serves 6 
Ingredients
3 cups Plus 2 Tablespoons Cake Flour
½ teaspoons Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
2 cups Milk
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter
Extra Butter
Maple Or Pancake Syrup

Directions
Mix together dry ingredients in large bowl.
Mix together milk, eggs, and vanilla in a separate bowl.
Add wet ingredients to dry ingredients, stirring very gently until just combined.
Melt butter and add it to the batter, stirring gently to combine.
Cook on a greased skillet over medium-low heat until golden brown. Serve with an obscene amount of butter and warm syrup.

Source: The Pioneer Woman

Peanut Butter Cup Rice Krispies Treats

Right before youth group on Sunday I realized we should be celebrating my husband's birthday, as it was coming up that week. Eeek! I asked him what he was craving and he said "peanut butter." Awesome. I'm totally a fan (of my husband and of peanut butter).  I quickly searched my favorite recipe blogs and found a large variety of delicious recipes. These peanut butter cup rice krispie treats stood out as the winner--quick and easy. HOWEVER, be prepared to dirty every pan in your kitchen. 

But it's so worth it. Everyone was drooling over these (not literally, thank goodness!) Kids and adults will love these! 

Peanut Butter Cup Rice Krispies Treats

Yield: 24 squares (or cut into smaller bars for a yield of 48)

Prep Time: 20 minutes

6 cups Rice Krispies

1 bag (10.5-oz) marshmallows

¼ cup (2 ounces) unsalted butter

1-1/2 cups creamy peanut butter

1 bag (12-oz) miniature peanut butter cups (about 40), quartered OR 9 large Reese's cups, chopped

1 cup milk or semi-sweet chocolate chips 

Directions

Butter a 9×13-inch pan and set aside.

Spray a large mixing bowl lightly with non-stick cooking spray. Measure the cereal into the large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated (using spoon sprayed with non-stick spray.) Pour into the prepared pan and use a buttered (or non-stick sprayed) piece of wax  paper to press evenly into pan.

In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Source: adapted from Brown Eyed Baker