These are the brownies. The. Brownies. Sure, it takes three bowls, but look at that fudgy layer under that crispy layer! And yeah, I added salted caramel sauce. It was the next logical step. If I’d had ice cream, I’d have done that too. HOWEVER! […]
“Why dangerous?” you may ask. “They can’t be that bad for you, right?” They’re not! “So then what’s with the overly dramatic title?” I have these ingredients on hand 99% of the time. ALL the ingredients. And these bars are so fast to throw together […]
*Who am I kidding? Always!*
Serious, serious cravings. For chocolate. Rarely do I crave anything besides chocolate.
Except coffee, grapefruit, and peanut butter.
I pretty much crave these things constantly. I’m sure I’m not lacking nutrients found in chocolate, it’s completely mental. What evs, dude. I like chocolate!
I have the most epic chocolate chip oatmeal cookie recipe ever, but it’s kind of an involved process.
These cookies, however, are very similar in texture and chocolatey goodness, but they come together in a snap.
So when it’s 7:30 on a school night, and I NEED some tasty morsels, I can whip these up and be in bed by 9:00.
So we can basically call these healthy. Even though they’re chocolate chip cookies.
I love sound reasoning.
These cookies taste best on the day that they’re made, but they’ll keep pretty well in an air tight container for a few days.
1 1/2 cups rolled oats
1 tsp baking powder
1/2 cup all purpose flour
1 1/2 tbsp chia seeds
1/4 cup butter at room temperature
1/2 cup brown sugar
3/4 cup natural peanut butter
1 tsp vanilla
1/2 to 3/4 cup chocolate chips (I used dark chocolate chips with excellent results)
Preheat the oven to 350F.
Mix together the oats, baking powder, flour and chia seeds.
In a stand mixer or with a beater, beat the butter and brown sugar until fluffy. Add the peanut butter, eggs and vanilla, and mix until combined.
Add the oat mixture to the butter mixture, and add the desired amount of chocolate chips. Mix until well combined (with a wooden spoon or your hands).
Scoop dough onto stoneware pans or lined baking sheets. Bake for 12-15 minutes.
Serve warm with coffee (or grapefruit or peanut butter ;)) or milk.
So! What do you crave?
These are a very special treat. That I’ve been making just about weekly this month. Let me explain. I’m spacey. Flighty. Some may say forgetful, I say I just get excited sometimes. So excited that I forget to take pictures. And then I forget to […]
Yes, I said salted caramel peanut butter cups.
I make some things that impress me, but I know it’s a really great sign when my husband is impressed. It hardly ever happens. I mean, he likes the things that I make, but he doesn’t really get excited about them like I do. It’s just the difference in our personalities. I get excited about every thing, and he gets excited only when it’s truly excellent. I can live with that, especially because it’s a good indicator that I’ve just made something that needs to be shared.
Except I can’t share these with you. Because we ate them. So I’ll do the next best thing and tell you how to make them.
I started with the Pioneer Woman’s Caramel Sauce Recipe. I love that I can pretend it’s healthier because it’s made with half and half, instead of cream.
This sauce only gets better as it cools in the fridge. If you can wait a day before making the peanut butter cups, you won’t regret it.
I couldn’t wait. They turned out fantastic.
I found that the back of a small spoon worked the best to spread the peanut butter over the chocolate. It allows you to use as much or as little peanut butter as you’d like, and the shape of the spoon allowed me to leave the chocolate in the paper.
At this point, you’ll want to add another cup of chocolate chips to the double boiler and melt it. You can simultaneously keep an eye on the chocolate and perform the next few steps.
If you had told me two years ago that I’d be putting salt in a sweet treat, I’d have cried. “Salt doesn’t go in chocolate or caramel! That would ruin it!” No, Past Me, it only makes it better. I promise! Something about the salt really enhances the flavor of the caramel and the chocolate. And you don’t use very much.
You really do need a course grain for this though. Table salt would get lost very quickly, and you run the risk of over salting. With the big grains, you only need a few granules on each. Sprinkle a few right in the caramel.
Get those babies in the freezer, but only for about five to ten minutes this time. You don’t want to break your teeth.
The first time I made these, I didn’t have caramel sauce. They were good, but these…These are just over the top delicious! Store them in a ziplock bag in the refrigerator. And don’t forget to share!
2 cups chocolate chips, separated. Dark chocolate would be heavenly, so I’ll try that someday.
1/4 cup peanut butter (or any nut butter)
1/4 cup caramel sauce
1 tbsp sea salt (course grain)
Melt one cup of chocolate in a double boiler, stirring often to prevent burning. Line a muffin tin with paper liners. When the chocolate is completely melted and smooth, spoon a thin layer into each cup. Gently press the chocolate to the edges of the paper.
Place chocolate cups in the freezer for about 10-15 minutes.
Add the other cup of chocolate to the double boiler. Stir often.
When the cups are set and hard, use a spoon to spread peanut butter over the chocolate. Then drizzle the caramel sauce on top of the peanut butter.
Sprinkle a few grains of sea salt on the caramel, and then spoon another layer of chocolate on top. Garnish with a bit more salt, and place the cups in the freezer for about 5-10 minutes.
No Bake Cookies have been a tradition in my family for as long as I can remember. Perfect for when you’re absolutely dying for chocolate and peanut butter but are too lazy to put things in and out of the oven (read: PMS). Also perfect […]