cynupstateny
Well-known member
Doing another "care" package and I'd like something with peanut butter in a bar. I already have oatmeal cookies so I'd prefer to leave that out. Any suggestions?
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ISO: ISO: Bar cookie recipe with p'nut butter and chocolate chips- no oatmeal.
- Thread starter cynupstateny
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cynupstateny
Well-known member
Looks good, Gay. Ever made them?
cynupstateny
Well-known member
BTW, how did the honey ricotta cheesecake turn out?
Cyn, The recipe is excellent. Loved the biscotti crust and it was really well received. My only
gripe is I like a cheesecake with height and I would say that this recipe produces a wonderful product, but, wish it were as high as N.Y. Lindy Style. It was very creamy and I would make it again for an Italian Dinner.
You can read other reviews at Food Network and there are many, many reviews.
Gay
gripe is I like a cheesecake with height and I would say that this recipe produces a wonderful product, but, wish it were as high as N.Y. Lindy Style. It was very creamy and I would make it again for an Italian Dinner.
You can read other reviews at Food Network and there are many, many reviews.
Gay
Gay, have you ever tried Mrs. Grosso's Ricotta cheesecake.
It's definitely a keeper. It runs about 2" high and it sounds like you like them about 3"...but I bet you could adapt this.
It's from Ron in (hmmm...somewhere in Massachusettes, I think...Ron in A...Ron in B...Ron in C...) Ron in Worcester! I have no clue if that's actually in Mass, but for some reason that's where I place him.
The only tweaks I do to this recipe are:
Adding a crust (after which it does not fit the pan he specifies. So if you add a crust, use a bigger pan or plan on cleaning out the oven.)
Add 1/4 C limoncello to help with cracking problem.
Add zest from lemon.
(I was so lazy the last time I made this, I just used a stick blender for everything. Yep, sounds like something I'd do.)
It's definitely a keeper. It runs about 2" high and it sounds like you like them about 3"...but I bet you could adapt this.
It's from Ron in (hmmm...somewhere in Massachusettes, I think...Ron in A...Ron in B...Ron in C...) Ron in Worcester! I have no clue if that's actually in Mass, but for some reason that's where I place him.
The only tweaks I do to this recipe are:
Adding a crust (after which it does not fit the pan he specifies. So if you add a crust, use a bigger pan or plan on cleaning out the oven.)
Add 1/4 C limoncello to help with cracking problem.
Add zest from lemon.
(I was so lazy the last time I made this, I just used a stick blender for everything. Yep, sounds like something I'd do.)
scott-in-scottsdale
Well-known member
This isn't a cookie, it's a candy bar, but I've made them several times, always with good reviews.
HOMEMADE SNICKERS-TYPE CANDY
(Note: since there's no nougat, it's not
really a Snickers-type candy, it's more
like a turtle.)
1 (11 1/2 oz.) pkg. Nestle milk chocolate morsels
2 Tbsp. vegetable shortening
1 (14 oz.) pkg. Kraft caramels
5 Tbsp. butter
2 Tbsp. water
1 c. coarsely chopped peanuts (I use low-salt)
Melt over hot (not boiling) water,
Nestle milk chocolate morsels and
vegetable shortening. Stir until
morsels melt and mixture is smooth.
Remove from heat. Pour one-half of
melted chocolate into an 8 inch square
foil-lined pan; spread evenly.
Refrigerate until firm (about 15 minutes).
Return remaining chocolate mixture to LOW heat.
Combine over boiling water, Kraft caramels, butter and water.
Stir until caramels melt
and mixture is smooth. Stir in nuts until
well blended. Pour into the chocolate-lined
pan. Spread evenly. Refrigerate until tacky (about 15 minutes).
Top with remaining melted chocolate, spread evenly to cover caramel filling.
Return to refrigerator and chill until firm (at least 1 hour).
Cut into the desired size pieces and return
to refrigerator until ready to serve.
Makes about 2 1/2 dozen candies.
HOMEMADE SNICKERS-TYPE CANDY
(Note: since there's no nougat, it's not
really a Snickers-type candy, it's more
like a turtle.)
1 (11 1/2 oz.) pkg. Nestle milk chocolate morsels
2 Tbsp. vegetable shortening
1 (14 oz.) pkg. Kraft caramels
5 Tbsp. butter
2 Tbsp. water
1 c. coarsely chopped peanuts (I use low-salt)
Melt over hot (not boiling) water,
Nestle milk chocolate morsels and
vegetable shortening. Stir until
morsels melt and mixture is smooth.
Remove from heat. Pour one-half of
melted chocolate into an 8 inch square
foil-lined pan; spread evenly.
Refrigerate until firm (about 15 minutes).
Return remaining chocolate mixture to LOW heat.
Combine over boiling water, Kraft caramels, butter and water.
Stir until caramels melt
and mixture is smooth. Stir in nuts until
well blended. Pour into the chocolate-lined
pan. Spread evenly. Refrigerate until tacky (about 15 minutes).
Top with remaining melted chocolate, spread evenly to cover caramel filling.
Return to refrigerator and chill until firm (at least 1 hour).
Cut into the desired size pieces and return
to refrigerator until ready to serve.
Makes about 2 1/2 dozen candies.
MarilynFL, Yes, I have, however, I liked the idea of the orange and honey in Giada's Recipe, very
Sicilian, however, I think I will adapt Mrs. Grosso's Recipe the next time. I was really curious to try Giada's recipe and thank you for the reminder. Mrs. Grosso's is a great recipe.
Sicilian, however, I think I will adapt Mrs. Grosso's Recipe the next time. I was really curious to try Giada's recipe and thank you for the reminder. Mrs. Grosso's is a great recipe.
Another to check out: Peanut Butter Chocolate Layer Bars
http://www.cooksrecipes.com/bar/peanut-butter-chocolate-layer-bars-recipe.html
http://www.cooksrecipes.com/bar/peanut-butter-chocolate-layer-bars-recipe.html
not chocolate, but Ina Garten's Pnut butter and jelly bars are good
Peanut Butter and Jelly Bars Copyright 2005, Ina Garten, All Rights Reserved
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Peanut Butter and Jelly Bars Copyright 2005, Ina Garten, All Rights Reserved
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
cynupstateny
Well-known member
I just tasted these and they're really good. A keeper recipe!
scott-in-scottsdale
Well-known member
Right here, but what else is new? Peanut Butter is my life.