Let's start the day right.
Creamy Peanut Butter Chocolate Bars
8 medium sized butter or chocolate chip cookies
1/4 Cup butter, melted
2 1/2 Cups semi sweet chocolate chips, can use milk chocolate but I like semi sweet
PEANUT BUTTER FILLING:
1 1/2 Cup creamy peanut butter
1/2 Cup butter, softened
3 Cups Confectioner's sugar
2 tsp vanilla
Pre heat oven to 325 degrees F. Line 8 inch square pan with parchment or foil.
In processor or blender process cookies until finely ground. Add butter and mix together. Press crumb mixture into bottom of pan. Bake 10 minutes, cool to room temperature.
Melt chocolate in bowl placed over warm water. Stir until smooth.. Pour half the chocolate into pan and smooth over crust. Place in refrigerator. Keep rest of chocolate warm.
To prepare peanut butter filling: In mixing bowl blend peanut butter and butter together until smooth. slowly beat in confectioner's sugar then add vanilla. Beat until smooth. Spread filling over chilled chocolate layer. finish by pouring remaining chocolate over the filling and spread smooth. Chill in refrigerator 1 hour or until firm. Cut into bars.
(You may want to cut these before they are real firm so chocolate does not crack.)
One more for you.
Creamy Layered Pudding Bars
1/2 Cup butter, softened
1/4 Cup white sugar
1 large egg yolk
1 tsp vanilla
1 Cup cake flour
1/8 tsp salt
1/2 cup white sugar
1 TB cornstarch
5 large egg yolks
1 tsp vanilla extract
1 Cup whipping cream
1 Cup mini semi sweet chocolate chips
1 Cup chopped pecans
Per heat oven to 350 degrees F. Grease an 8X8 inch pan (I line with parchment)
In a medium bowl cream butter and sugar at medium speed, scrape sides of bowl. Add single egg yolk and vanilla and beat at medium speed until light and fluffy. Add the flour and salt, blend just until combined.
Turn dough into pan and chill. When dough is chilled lightly flour your hands and press dough to 1/4 inch thickness on bottom and sides of pan. Dough should extend 1 inch up sides of pan. Return pan to refrigerator and prepare filling.
FILLING: Combine sugar and cornstarch in small bowl, mix well and set aside. In medium bowl of mixer beat the 5 egg yolks for 5 minutes or until light and fluffy. Add cornstarch mixture and mix on medium until combined. Add vanilla, whipping cream, chocolate chips and pecans and blend at low speed until combined. Pour filling into pastry lined pan.
Bake 55 to 60 minutes or until filling is set and golden brown. Chill 4 hours or overnight. Cut into 16 bars.