I had this dilemma...
A smooth, milky, melted bowl of chocolate and a pan of smooshed up peanut butter bars.
What was a chocolate loving girl like me suppose to do?
Remind myself that everything dipped in chocolate tastes better!
So low and behold the ginormous PB Cup...
I took silver cup cake liners, spread a small dab on the bottom of the liner, sprinkled the PB bar mixture into the cup filling it about 2/3 full, and than spreading more chocolate over top.
I placed them in the freezer for about 5 minutes to set up and VIOLA -- HEAVEN!!!!
Well we will admit (my dear hubby was the taste tester) they are a bit BIG and RICH!
So not wanting to have 50 huge PB cups in the house with a PB cup addict I decided to whip up something a little less overwhelming.
I put wax paper on a jelly roll pan, spread 3/4 of the melted chocolate all over the wax paper....
Sprinkled the PB bar mixture (see recipe at the end) over the chocolate, smashing it down into the chocolate...
Take the remaining chocolate and drizzle over top...yours will look prettier:) I ran out of chocolate and attempted to make it look edible. They are a little messy so spreading more chocolate over top to create another layer instead of drizzling may help.
Put them in the freezer to set up and cut with knife or pizza cutter and ENJOY!! Thank goodness we are going to a BBQ tonight and I can share these. Because my diet just isn't going to work with a huge pan full of PB and Chocolate:)
PEANUT BUTTER BAR RECIPE:
3/4 c. Margarine or Butter
3/4 c. Sugar
3/4 c. Brown Sugar
1/2 tsp. Salt
3/4 c. Peanut Butter
3/4 tsp. Baking Soda
1 1/2 c. Flour
1 1/2 c. Quick Oats
Cream sugar and margarine. Add eggs and vanilla, and than peanut butter. Gradually add combined dry ingredients. Pat into a jelly roll pan and bake 350* for 10-12 minutes. Cool.
To make the PB mixture for the PB Cup Bars crumble the cooled bars and add 1 cup peanut butter. Mix together until very crumbly and prepare as suggested above.