CPB Crunch Bars

Today was "back to school" here in my suburb. Parents either rejoice or panic. Or maybe a bit of both. If you still have a little one at home while the big siblings are off to school or you have kids who like to help in the kitchen I have a recipe for you. I pulled it out of a magazine about 3 years ago and the girls love to help me make it.

Just a warning: it's kind of messy. But that just makes it more fun!

Ingredients:
1 T butter
3 c mini marshmallows
1/2 c peanut butter
4 c Honey Bunches of Oats (or other flake cereal)
4 1-oz squares semi sweet chocolate

Equipment to make the job easier:
8" square pan
cooking spray
large microwavable bowl
pot holders
measuring cups (1 cup and 1/2 cup sizes)
small glass measuring cup
measuring spoon (1 T size)
rubber spatulas or scrapers

Here we go:
Spray bottom and sides of pan with cooking spray.

Put butter and marshmallows in microwaveable bowl.

Microwave on high 45 seconds. The bowl will be hot! Use pot holders! Stir with spatula. Microwave 30 seconds (or until marshmallows are melted).

Measure 1/2 c peanut butter. From that remove 2 T peanut butter and set aside. Stir remaining peanut butter into marshmallows. Add cereal. Stir until well coated.

Spray fingers with cooking spray and press mixture into pan.

Place chocolate squares and 2 T peanut butter in glass measuring cup. Microwave 30-45 seconds until chocolate is completely melted and mixture is smooth when stirred.

Pour chocolate over treats; spread with spatula.

Refrigerate 15 minutes.

Cut into 16 squares and enjoy!

Black Bottom Coconut Bars

If you like brownies and coconut macaroons (a couple of my favorite things!) I have the perfect recipe for you!

Black-Bottom Coconut Bars

This recipe came from Everyday Food.

Chocolate Base
1/2 c unsalted butter
1/2 c sugar
1/4 t salt
1 large egg
1/4 c unsweetened cocoa powder
1/4 c all-purpose flour (spooned and leveled)

Preheat oven to 375. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil; not overhang.

Place butter in a large microwave safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread in prepared pan.

Bake just until sides begin to pull away from pan, 10-15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Topping
2 large eggs
3/4 c sugar
1/2 t vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 (7 oz) pkg sweetened shredded coconut; 1/2 c reserved for sprinkling

In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 c reserved).

Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with 1/2 c reserved coconut.

Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25-30 minutes. Cool completely in pan. Lift cake from pan, peel off foil and cut into 24 bars. Store in airtight container 3-4 days.