Wednesday, November 26, 2014

Hunting season = baking

A new little something that I will include at the beginning of my new posts: the latest messy messy fail and tidy victory!

Messy Messy Fail:  overall clothes/food packing process for our Thanksgiving trek, COMPLETE fail.

Tidy Victory:  I left many of the things from the kids previous weekend away with my in-laws packed, so  I did not have to repack things like extra pacis, thermometer, medicine, I just grabbed the baggy and shoved it in the trunk!



Every year, I like to contribute my part to hunting season by providing a baked good for the hunters to sample while they warm themselves in the cabin.  I found this recipe for these Hold Me Down Debbie! Chocolate Peanut Butter Bars here and man oh man, are they tasty!  Not only do they have the amazing peanut butter/chocolate combo, but it has AMAZING texture with the added coconut and the fact that it has chunky peanut butter.

I mean come on, how bad could these be right?





Just look at that chocolaty center!




So here are your directions:


Ingredients
  • 1 package yellow cake mix (18.25 ounces)
  • 1 cup chunky peanut butter
  • 8 tablespoons (1 stick) butter, melted or room temp
  • 2 eggs
  • 2 cups semisweet chocolate chips (one bag – the dark chips work especially good)
  • 1 can sweetened condensed milk (14oz)
  • 1 cup sweetened flaked coconut
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon hot sauce
  • Parchment paper
Directions
Heat oven to 325 degrees F
Line 13×9” pan with parchment paper

In a bowl, mix the cake mix, butter, peanut butter, and eggs. Should come together looking like a chunky dough.
In a large sauce pan over low heat, heat sweetened condensed milk to a simmer, stirring constantly.  As soon as it starts to bubble in the middle, turn off heat, pour in the bag of chocolate chips and stir more. Once it is all melted, stir in the coconut, vanilla and hot sauce. Will be warm, thick and gooey.
Divide the dough in half and use your fingers to form it along the bottom of the parchment-lined pan. You may need to borrow a bit from other half of the dough, just get the bottom of the pan covered. Then pour the chocolate stuff on top and use a spoon or spatula to spread it until it reaches the sides of the pan. Then go back to the remaining dough and crumble it in your fingers, sprinkling all over the top.

Bake
325 for 30 minutes.

Cool
Cool thoroughly before cutting.  If you cut into it before it will be messy but still taste delicious!


Enjoy.....

Katie





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