So lately, as if this is anything new, I’ve been seriously craving peanut butter and chocolate….waaaay more than usual! But surprisingly I was craving them separately, not necessarily together…which is somewhat odd! So I decided to make some peanut butter bars for breakfast and then some rocky road brownies for dessert! The bars turned out to be pretty good, however could have used more crunch, as they were super soft and chewy. Soft and chewy is not necessarily a bad thing, but these were almost crumbly they were so soft…they were better after I put them in the fridge. And the rocky road brownies were fairly good, but the marshmallows on top ended up kind of crunchy and chewy as they cooled. All in all, I would make both again but making some minor changes!
Peanut Butter Breakfast Bars:
- 1 1/2 cups quick cooking oats
- 1/3 cup packed light brown sugar
- 1 t baking powder
- 1 1/2 t ground cinnamon
- 1 t vanilla extract
- 1/2 cup vanilla silk soy milk
- 1 egg
- 1 banana, mashed
- 1/4 cup crunchy peanut or almond butter
- Dash of salt, to taste
Pre-heat oven to 325 degrees. Mix together all ingredients. Pour into a greased 8X8 inch pan. Bake 18 -20 minutes. Let cool and top with Nutella or more peanut butter if desired! (At one point, I even covered a few slices with melted chocolate…I couldn’t resist! And it was quite tastier that way!
Rocky Road Brownies (Brownie recipe adapted from my sister-in-law Mandy)!
- 1¼ cups flour
- 1 t salt
- 2 T cocoa powder
- 11 oz. chocolate, chopped
- 1 cup butter, cut into chunks
- 1½ cups g sugar
- ½ cup brown sugar
- 5 eggs, room temperature
- 2 t vanilla
- mini chocolate chips
- For the topping:
- mini marshmallows
- mini chocolate chips
- hazelnuts, almonds, walnuts, pecans (any nut of your choice), coarsely ground or chopped
Pre-heat oven to 325 degrees and butter/flour a baking pan, whatever size you prefer (I went with a 9X9 because I really like super thick brownies)…but the smaller the pan, the longer it takes for them to cook and cool! Melt the chocolate and butter together in a double boiler, stirring occasionally until smooth. Turn off the heat and add the sugars, whisk until smooth and set aside, off of heat, to cool. Once cooled, add eggs one at a time, whisking just until incorporated each time. Sprinkle flour and a 1/2 cup or so of mini chocolate chips over chocolate mixture and fold with a spatula just until combined (some white specs of flour will still be visible), do not overmix! Pour into prepared pan and bake (the 9X9 took about 45 minutes so a 9X13 would probably take about 30-35 and an 8X8 closer to 50-55). During the last 10 minutes of baking, I covered the top with marshmallows, mini chocolate chips and a mixture of ground hazelnuts and almonds…push down slightly so the topping adheres to the brownies and put back in the oven until brownies are cooked through.
These were delicious right out of the oven…the marshmallows were super soft and melty, the nuts had a nice crunch and the chocolate chips melted in your mouth. As they cooled, the marshmallows got hard and crunchy, the chocolate chips hardened and the nuts got kind of soggy! An easy fix was to throw them in the microwave for a few seconds to melt everything again but taking them with me for the day made that difficult! Didn’t stop Josh and I from finishing off the rest at lunch today though (yes, I made them last night), so I guess they couldn’t have been that bad!