Super Yummy Peanut Butter and Chocolate Oat Squares

Super Yummy Peanut Butter and Chocolate Oat Squares
As shared from the kitchen of  Once Upon a Plate by Mari *
(www.onceuponaplate1.com)
Makes a 10-inch x 15-inch pan (cut the portions any size you like)

Ingredients:


3/4 cup EACH of the following:


-Butter
-Brown Sugar
-Granulated Sugar
-Peanut Butter, smooth or chunky


2 whole eggs
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups all purpose flour
1-1/2 cups rolled oats (regular or old fashioned)
Topping:
3/4 cup peanut butter
1 cup granulated sugar
1/2 cup evaporated milk, (I used heavy cream)
5 tablespoons butter
1 cup milk chocolate chips (I used semi-sweet, can you dark chocolate if you prefer)
Method:
Position oven rack to center position. Preheat oven to 350* F
Spray cooking oil (or grease) a 10-inch by 15-inch rimmed baking pan, set aside.


In a medium-size bowl whisk together flour, baking soda and salt. Set aside.
Cream together butter, brown sugar, granulated sugar and peanut butter in a large mixing bowl (can use stand mixer, or hand-held electric mixer.) 
Add eggs and vanilla to butter mixture, beat until combined. Add flour in 2 additions, mix well but do not over-beat.  Stir in oats by hand until evenly distributed.
Using a silicone spatula, spread mixture evenly into prepared baking pan.  (May use wet hands to press the mixture in evenly if you prefer.) Bake in a preheated oven for 12 to 15 minutes, until golden brown and slightly firm. (Ovens vary ~ mine took 20 minutes to bake.)
Remove from oven, (and while cookie base is still piping hot), quickly place spoonfuls of the peanut butter (from Topping ingredients), all over the surface. As the peanut butter melts, spread evenly over the surface of the cookie base with a knife or spatula.  Allow to cool completely (set on a cake/baking rack to facilitate faster cooling.)
When cool, make the chocolate topping:  Bring sugar, cream (or evap. milk) and butter to a full, rolling boil. Boil for 45 seconds.  Remove pan from heat, add the chocolate chips. Whisk gently, or stir until chocolate mixture is smooth. As soon as mixture is smooth, pour evenly over the thoroughly cooled cookie and peanut butter base.  Allow chocolate to set up and harden.  When set, cut into squares or bars and enjoy!


* Recipe adapted from:   Calli @ callimakesdo

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Dark Chocolate and Apple Packets

Dark Chocolate and Apple Packets

Makes 8

2 small apples or 1 large, sliced between 1/8th to 1/4-inch slices (if pieces are large, cut to size so they are slightly smaller than a wonton square.)
2 tablespoons butter, melted
3 to 3.5 ounces dark chocolate, cut into 8 pieces
16 wonton wrappers*
confectioner's sugar (powdered sugar), to serve

Preheat oven to 350* (F)

Lightly grease a shallow baking pan.

Arrange 8 wonton wrappers, evenly spaced, on the greased pan.

Place a slice of apple and a piece of chocolate in the center of a wonton wrapper. With a pastry brush, or your finger, dampen the edges of the wonton wrapper with water, top with another wonton wrapper and press the edges to seal.

Continue the same process with the remaining wrappers and filling.

Brush the tops with butter and bake for 8-10 minutes or until golden.

Allow to cool slightly, dust with powdered sugar and serve. Best served warm.
But I don't toss them out if they cool down. :)

*usually available in the refrigerated produce area of most grocery stores.

Recipe adapted from Donna Hay magazine.

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Chocolate Cookies with White & Semi-Sweet Chips

This recipe was given to me by one of my cousins a number of years ago, I have no idea where it orginated. It's been tweaked along the way. They are a very nice change from regular chocolate chip cookies.

The dough freezes very well, you can have warm cookies on demand~ just shape the dough into 1-inch balls, freeze on wax paper, or parchment lined baking sheets until hard, then pack in sealable plastic bags or containers. When ready to bake, follow recipe (preheat oven and bake until crisp around edges, and soft in the center.)

These are good cookies to use in ice cream sandwiches, too. I make them a little larger than described in the recipe.

Buttery Chocolate Cookies with White & Semi-Sweet Chips
Yields 2 dozen ~ 3-inch cookies

1/2 cup butter, room temperature
1/2 cup light brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 Tablespoon Kahlua, optional
1 cup all purpose flour
1/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunks (I switch out, sometimes using half semi-sweet, and half white chunks or chips.)


Preheat oven to 350 degrees (F)

Place rack in center of oven. Line two baking sheets with parchment paper or silpat liners.

Sift or seive the cocoa powder, flour, baking powder, and salt together. (Set aside)

In the bowl of electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until completely blended. Add the flour mixture and mix just until incorporated. Fold in the the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons dough on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 to 10 minutes or until the the cookies are still soft in the center but are firm around the edges.

Remove from oven and allow cookies cool on baking sheet for about 5 minutes, then transfer the cookies to wire rack to cool completely. They will be slightly crisp around the edges when just fresh, but will soften a bit upon standing.

Makes about 24 - 3 inch round cookies.

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Utterly Decadent Warm Chocolate Ganache Sauce

One of the most simple and decadent dessert sauces I know of ~
and it's so simple to assemble. Fair warning though, it can be addictive!

Wonderful for sundaes, parfaits, profiteroles, a drizzle for pound cakes, as a fruit dip, etc.

You can flavor it with different liqueurs to change the flavor if you like. Sauce will thicken
as it cools.

CHOCOLATE GANACHE SAUCE

1/2 cup whipping cream
2 tablespoons light or dark corn syrup
6 ounces bittersweet chocolate or semisweet chocolate, chopped

In a heavy medium-size saucepan, bring cream and corn syrup to a simmer; remove from heat; Add chocolate; whisk until melted and smooth; Pour into a small container and refrigerate until ready to use; When ready to use heat slightly to soften the chocolate until it is the consistency you prefer.

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