Wednesday, January 25, 2017

Adventures in Cooking: Peanut Butter Bars

This recipe is ideal for when you've been craving good chocolate chip cookies for like 3 weeks straight, but whenever you go to MOM's, they are out of your favorite brand, so on your third visit, you finally settle for the other brand, which is so awful you decide to swear off reviewing Giant Cookies because you just can't take the disappointment any more, and when you try to go to Safeway to get some of their delicious chocolate chip cookies which are even better than their chocolate candy cookies, they are so overcooked you leave without buying them, so finally after days of being too busy to buy or make cookies, you are finally on your last nerve and you vow to make some cookies of your own. Yeah, this recipe is perfect for that.


1 ¾ c. flour
1 ¼ c. packed brown sugar
¾ c. peanut butter
½ c. butter, softened
3 Tbsp. milk
1 egg
1 Tbsp. vanilla extract
¾ tsp. salt
¾ tsp. baking soda
1 c. chocolate chips


Mix ingredients together.

Wow, this recipe is so simple—let's make it a bit more complicated.
  1. Start midway down the list, with the peanut butter, then work on the butter.
  2. It would be wasteful to get out a whole new bowl just to soften the butter, so just cut the stick in half and microwave it in the lid of your peanut butter jar, which you have used up anyway.

    Nothing can go wrong with that!

    Nope, nothing went wrong with that!
  3. Scrape the thoroughly melted butter into the bowl.
  4. You don't have milk, so use 3 Tbsp. egg nog.
  5. Move back up to the top of the list and add the flour.
  6. Make sure that your brown sugar has completely solidified since the last time you used it (how did that happen?) and somehow manage to scrape the approximation of a cup and a fourth into some measuring cups.
  7. Boy, this dough is sure dryer than you remember it being! Add a splash of water to make it easier to mix. Then remember you haven't added the egg yet, which would contribute the missing amount of liquid.
  8. You don't have an egg, so use vegan egg substitute.
  9. Don't bother measuring out the vanilla, just estimate with your eyeballs...but be sure to accidentally estimate a teaspoon instead of a tablespoon!
  10. Also estimate the salt and baking soda. Baking—despite the drivel they try to sell you about chemical reactions and all that nonsense, it's not an exact science!
  11. Now the dough is too soft, so balance out that added water with a light dusting of flour.
  12. Toss in a few handfuls of chocolate chips.
Tada! That was easy. Hardly an Adventure in Cooking at all!

Pour batter into a greased 9x13" baking pan.

Bake at 375° for around 20 minutes, or until a toothpick inserted in center comes out clean. But you don't have a toothpick either, so just guess you'll need 5 more minutes, then remove the pan when the top is slightly browner than you would like it.

Let cool, then put in refrigerator. For some reason this type of cookie has a much nicer texture when kept cold. Eat it, and wish you'd taken it out of the oven after the original 20 minutes.