I’m a list maker. It’s kind of what I do. I make checklists, I write to-do lists, I set goals, and it works for me. So when I say that I have set a goal to post at least once a month on this blog from this day on, you can bet I’m going to do my very best to keep it. Because, as any list-maker knows, there are few things better than checking an item off of a list.
So, anyway, I’m back, and hopefully, I’m back to stay. And, as if simply my presence wasn’t enough, I’m making my return with a bang.
Two words: chocolate and peanut butter. The holy grail of the dessert world, a combo hailed by sweet-tooths worldwide, and an all around incredible duo. And you know what else I added to these bad boys? Fudge. ‘Cause fudge makes almost anything better.
Just look at the pictures. Amazing, right? I surprised even myself with this recipe.
Also, I had forgotten just how awesome it is to have baked goods in the house 24/7. I made these bars Sunday, and I finished the last bite on Tuesday. What can I say? It’s good to be back!
Chocolate Peanut Butter Fudge Bars
1 cup rolled oats
1/4 cup milk
2 tbsp maple syrup
2 tbsp coconut oil, melted
1/2 tsp baking soda
1/2 tsp vanilla
1 cup chocolate chips / chopped chocolate
1/2 cup peanut butter (natural is best)
- Preheat oven to 350F. Grease an 8x8 square pan.
- In the bowl of a food processor, combine oats, milk, maple syrup, oil, baking soda, and vanilla. Blend until completely combined. It is ok if the oats are not completely broken down. This is the crust.
- Spread the crust along the bottom of prepared pan in a thin layer. The crust is a little sticky, so it may take some time to spread it.
- Bake crust for about 10 minutes, until firm and golden brown. Remove from oven and let cool.
- While crust is cooling, place chocolate chunks and peanut butter in two separate bowls. Melt the contents of each bowl separately, either on the stove top or in the microwave in 15-20 seconds intervals.
- When chocolate is completely melted and peanut butter is runny, pour the peanut butter into the chocolate and stir to completely combine. Save about a teaspoon of melted peanut butter to use for decoration.
- Pour the chocolate peanut butter mixture completely over the cooled crust and spread into an even layer. Use a fork to drizzle the extra peanut butter on top.
- Place in freezer and allow to freeze until firm, around 3 or 4 hours. Once cooled, slice into squares and serve. Leftovers should be stored in the freezer.
The Smart Cookie