Monster Cookie Energy Balls

I have been so happy about my progress over the last 7ish weeks.  I followed the 21-Day Fix meal plan fairly closely for a few weeks, and since then I have just been doing my own thing.  If anything else, it gave me a better idea on what portions should be and how much of certain food groups I should be eating.  My weight loss has slowed, but I am still losing while not counting containers either.  I have still been eating many 21-Day fix meals, just not worrying about the container counts.  

So, during my whole pregnancy I am pretty sure the only thing I ate was sweets.  No joke.  Cookies for breakfast, pudding cups for snacks, and lets just say I stocked up on Halloween and Christmas candy (yikes).  Cutting back on sweets has been hard, so what I've tried to do is find healthy alternatives.  Frozen grapes work sometimes, and my Shakeology holds of my morning cravings, but in the afternoon or after dinner I need a little something.  Enter energy balls.  I have been so happy with these!  My kids have been requesting these over cookies, and since they are filled with things like flax, chia, what germ, and small amounts of sugar, I am glad to have these for them for after school snacks or an on-the-go breakfast. 

Try them.  You will like them, especially cold out of the refrigerator.  YUM!

Here's some benefits to some of the components of these balls:  

Peanut Butter- Full of protein, fiber and potassium. Gives you an energy boost.

Oats- Filling, whole-grain, full of fiber and so much more!

Honey- Natural sweetener and full of vitamins.

Flax Seed- High in Omega 3, full of antioxidants and vitamins.

Chia Seed- Full of Iron, Omega 3, and even more vitamins and minerals.

Wheat Germ- Boosts immune system, full of nutrients.

Monster Cookie Energy Balls

½ cup creamy Peanut Butter
⅓ cup honey
1 teaspoon vanilla extract
1 cup old fashioned oats
⅓ cup ground flaxseed
1 Tablespoon chia seeds
optional: 2 Tbsp. wheat germ
¼ cup mini chocolate chips
¼ cup mini M&M's

Mix all ingredients together in a large bowl. Refrigerate for 15-30 minutes then roll into balls. Keep energy bites stored in an air tight container in the fridge or freezer.

This recipe can easily be adapted to your preference. M&M's can be omitted and substituted with your favorite nut or dried fruit etc. I usually add shredded coconut instead.

Recipe Source:  Love To Be In the Kitchen

21-Day Fix No Bake Cookies

21 Day Fix Round One Summary

Well, finished 21 days, and overall I think I am doing ok.  My total tally after 21 days is 7 pounds, 3.8% of my body weight.  I know I could have lost more, but lets just say I wasn't super strict to the eating plan...I went more by the 80/20 rule.  By the 80/20 rule I mean I stuck to my diet plan 80 percent of the time, which is pretty good.  I still saw results, even with going up a calorie level with the breastfeeding.    My biggest struggle....pop.  I love it.  I drink Diet, and I know that really isn't much better so I am trying to wean myself down to once a week like my hubby is doing.  I'm just not there yet.  The containers really aren't hard to follow, and I never feel STARVING, but I have had a few days the breastfeeding munchies have gotten the best of me.  

The exercises have made me stronger.  I can see more definition, and in the photos I took of myself I can see a big difference in the size of my belly especially.  As I continue the diet up, I plan on mixing up my exercises with the 21-Day Fix and T-25.  I am not quite ready for Insanity yet...maybe after this next round.  

Moving on...these cookies are great!  I dare say that I like these better than their butter-loaded counterparts!  I definitely got my chocolate fix from these and was able to enjoy a few out of the fridge the whole next week.  They are super easy...a 10-minute dessert that my whole family enjoyed.  Win-win!

21-Day Fix No Bake Cookies

1 cup natural peanut butter
3/4 cup honey
1/2 cup coconut oil
2 tsp vanilla
2 1/4 cup oatmeal
6 Tbsp cocoa powder

Melt peanut butter, honey and coconut oil in a sauce pan over medium heat.  Stir.  Once melted remove from heat and add vanilla, cocoa powder, and oatmeal.

Stir and drop by spoonfuls on parchment paper.  Place in fridge to harden.  Enjoy!  Place extra cookies back in the fridge for later.

I usually can make between 24-30 cookies with this recipe, depending on the size.

21 day fix container:  1 yellow treat swap

Recipe Source:  Pearls and Pushups

Chocolate Peanut Butter Swig Style Cookies

 Sometimes I just really really wish we lived in Utah with our family and friends.  We don't...probably never will again.  I am going to be ok with that someday (we've been away for 7 years)!  We have missed out on a lot of growth in the area I grew up the last 7 years.  When we go back to visit, we always hit up our favorite spots and rarely try new things.  

This Swig sensation that is sweeping across Utah is one thing we've missed out on, and so I decided to try a few copycat recipes so I don't feel like I'm missing out :)  I tried the original Swig copycat recipe a few months ago ( see here for that recipe). This version turned out delicious, just like that one, and it being my hubby's favorite combo of chocolate and peanut butter, this one definitely is #1 is his book :)

Chocolate Peanut Butter Swig Style Cookies


For Chocolate Cookie Dough:
½ cup butter, room temperature
½ cup shortening, (butter flavor is best)
1½ cups sugar
1 cup sour cream
½ teaspoon almond flavoring
1 teaspoon vanilla extract
¾ cup plus 2 tablespoons unsweetened cocoa
3½ cups flour
1 teaspoon baking powder
1 teaspoon salt

For shaping cookies:
¼ cup granulated sugar
cooking spray
*glass with flat bottom, see notes below

For Peanut Butter Buttercream Frosting:
½ cup butter, room temperature
½ cup peanut butter
1 teaspoon vanilla
½ teaspoon salt
¼ cup full fat sour cream
3-4 cups powdered sugar (or more to desired consistency)


Preheat oven to 350 or 325 on convection setting.

Cream butter, shortening and sugar together.  Add sour cream and almond flavoring. Mix. Add the cocoa and mix again until smooth. The mixture should be creamy, with no specks of white. Turn the mixer off.  Add the flour, baking powder and salt all at once. Mix just until all of the flour disappears, on the lowest setting. This should take about 20-30 seconds.

Using a 1¾ inch to 2 inch scoop, place the dough onto a lightly greased cookie sheet.
Lightly spray the bottom of a glass with cooking spray. First press the glass against a cookie, then dip the bottom of glass in sugar to flatten cookie a bit. Continue dipping the bottom of the glass into the sugar after flattening each cookie.

After all of the cookies are flattened a bit, go back and lightly sprinkle sugar on top of each cookie.  Bake for about 9-10 minutes at 325 convection, or about 10-12 minutes at 350.  The cookies should be barely firm on top. Do not over cook!  Let cool completely on cookie sheet. Frost when cool.

Yield about 18 large cookies or 30-32 small to medium cookies.

For Peanut Butter Buttercream Frosting:

Cream butter until it lightens in color.  Add peanut butter, vanilla extract, salt and sour cream. Whip until very smooth 2-3 minutes.  Add powdered sugar one cup at a time, then mix on high until very smooth. Continue adding powdered sugar to the desired thickness. If you add too much powdered sugar add a little more sour cream to balance it out.

Recipe Source: Fresh and Happy

Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce

 We just busted out our first kabobs of the year.  There is seriously nothing more satisfying than grilling or smoking your own dinner outside and having it taste completely awesome!!  I love trying out new marinades with different meats to find tasty combinations.  This one was a winner indeed.  A little kick, and the peanut sauce on the side was fab.  We served it up with some grilled asparagus freshly picked from down the street and some couscous.  So, so good!

Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce


3 Tablespoons soy sauce
2 Tablespoons honey
Juice from 1 lime squeezed 
3 Cloves of minced garlic
1 Tablespoon of Siracha
Shake of red pepper flakes
1/4 cup of chopped fresh cilantro
Cubed chicken/pork

Mix all ingredients, place in freezer bag or large bowl.  Marinate for at least a few hours before grilling (Can be frozen for easy meal prep ahead of time).  

Recipe Source:  Ms. Simplicity

Peanut Dipping Sauce


3 Tbsp. creamy peanut butter
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. honey
½ tsp. minced garlic
½ tsp. siracha hot sauce
¼ cup water
chopped peanuts to taste

Recipe Source:  Favorite Family Recipes

Buckeye Brownie Cookies

Can I get a O-H?! Wahoo Buckeyes!!! What a game...I couldn't sleep last night, too excited!  My husband was actually AT the National Championship and I am SO SO bummed I did not go with him!  Instead, I was on my own couch screaming, jumping up and down, and yelling in my own family room by myself.  Oh well...they won is all that matters.  Oh how we miss Columbus and our Ohio family we made while there! #BuckeyeForLife

Anyhow, back to the recipe portion of the blog...for the game, I made these yummy Buckeye Brownie Cookies, and man oh man are they delicious!  Since the hubs was gone, I made up a plate of these cookies for a few of our neighbors and shared the Buckeye love so I wouldn't eat them all :)  We live in an area where we haven't met any other Buckeye fans, and we are in fact right across the border from Oregon, so Oregon fans abound!  No worries, I will convert them all ;)

Buckeye Brownie Cookies

1 box fudge brownie mix (19.5 ounce or family size)

¼ cup butter, melted

4 oz. (1/2 block) cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

4 blocks (about 4 ounces) chocolate Candiquik

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies. Smooth the edges of each to form a round cookie.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. (Candiquik comes in 16 ounce packages. When you open it, there are 16 blocks. Cut off 4 of these blocks for this recipe.) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball. Let the chocolate set. Store in an airtight container.

Recipe Source:  Tastes of Lizzy T

And just in case this wasn't enough Buckeye love for you, here are a few other Buckeye treats I have made and loved!

Pretzel Buckeye Bites


Buckeyes

Chocolate Peanut Butter Preztel "Buckeye" Bites

My husband went to THE Ohio State for dental school.  In our years there, we got season tickets to the football game EVERY YEAR.  Ohio State=Football...in fact, Ohio=football!  It's hard to get out of the house on a Saturday in the fall and not run into hundreds of people dressed in scarlet and gray.

Anyhow, now we live on the other end of the country, and miss the atmosphere of the stadium so much.  We never miss a game, still wave our flag proudly outside our home, and don our apparel each Saturday.  We had some friends over for the game this last Saturday and wanted them to have some game day treats.  I opted out of the traditional Buckeyes (although extremely delicious) when I saw this recipe.  I'm a sucker for salty+sweet snacks.  And come on...a Buckeye sandwiched in a pretzel?!  Heaven :)  

To be honest, my 6-year old made these for us and did a FABULOUS job :)

Chocolate Peanut Butter Preztel "Buckeye" Bites


1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Recipe Source:  Sweet Pea's Kitchen

Peanut Noodles with Pork

I honestly have been receiving the Food Network Magazine for a couple years now, and love it!  My problem is I see these fabulous recipes, want to make many of the recipes, then forget about them and all my new recipes come from my Pinterest boards.  Times have changed!!  I have been going through and trying some new delicious recipes, and it's been a fun change cooking from them instead of the blog world for a minute ;)

These noodles turned out good, although I wish there was a bit more sauce, so I'll tweak that for next time!

Peanut Noodles with Pork

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 2 -inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork (or ground turkey)
1/4 cup chopped fresh cilantro
chopped dry roasted peanuts

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.

Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.

Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro, and peanuts.

Recipe Source:  Food Network Magazine

Lunch Lady Peanut Butter Bars

You know those foods that just take you back to childhood?  I'm talking Otter Pops, Mac 'n Cheese, Koolaid, and the old PB&J?!  These bars fit right into that category for me.  I was always so excited when these babies were on the menu at school.  So good!

My hubby does have a rule when it comes to these...they must have a layer of crunchy PB between the bar and chocolate layers.  I highly recommend it!  Here is one other version of these bars from my Mother-in-Law that are always a fav!

Lunch Lady Peanut Butter Bars

Cookie Base
1 cup real butter (2 sticks) at room temperature
1 cup granulated sugar
2 cups brown sugar
1  1/2 cups peanut butter, chunky or smooth
3 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1/2 teaspoons table salt
3 cups all purpose flour
3 cups quick oats
optional: an extra 3/4 cup peanut butter, see notes in recipe below

Fudge Frosting
4 cups powdered sugar
1/2 cup cocoa powder
1/4 teaspoon table salt
1/3 cup butter, softened
1/3 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Spray a rimmed cookie sheet (standard half-sheet pan) lightly with non-stick spray and set aside.

Cream butter and sugars for 2-3 minutes, until light and fluffy.  Add  peanut butter and vanilla and beat until combined.  Add eggs, one at a time and beat between each addition. Combine flour, baking soda, and salt and add mixture to dough.  Beat to combine.  Add oats and mix until incorporated.  Press dough into prepared pan into a flat layer.  Bake for about 10-12 minutes, but up to 15-20.  I’ve noticed that baking time can greatly differ depending on elevation, product brands (especially the peanut butter) etc.  The center should be puffed and set, but still soft.  The one thing you don’t want to do is overbake them.  So just keep an eye on them.

While crust is baking, prepare frosting.  Whisk together powdered sugar, cocoa powder and salt.  Add butter (make sure it’s soft!), boiling water, and vanilla.  Beat until smooth and glossy.

When cookie crust is done baking, if desired drizzle about 3/4 cups melted (just nuke it in the microwave) peanut butter on top and then spread on frosting.  Let cool (or leave slightly warm) and cut into squares to serve.  If also desired (and what’s not to be desired here?) serve with vanilla ice cream and hot fudge.  

Recipe Source:  Our Best Bites

Martha Stewart's Peanut Butter Cookies

We recently had a recent widower over for dessert.  When my husband asked him what he liked, he said he didn't like chocolate and a few other things.  When it came down to it, he wanted peanut butter cookies :)  I haven't made PB cookies in a long time so went searching for a new recipe. 

I found this yummy Martha Stewart recipe that made the most wonderful, crispy on the outside, perfect PB cookie I've had in a while.  Definitely a keeper!

Martha Stewart's Peanut Butter Cookies

8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
Dry-roasted, salted peanuts, for sprinkling (optional)

Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.

In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine.

Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking). Sprinkle with a few peanuts, if desired.

Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool. Store in an airtight container at room temperature up to 1 week.

Recipe Source:  Martha Stewart

Peanut Butter Yogurt Dip

Say hello to my new obsession!  With the prices of apples lately, I have been buying Granny Smith apples, but have a hard time eating them straight-up...too tart!  This is the perfect compromise.  

This dip is so good, I have been known to just grab a spoon and sneak a bite or two of it throughout the day ;)  

Peanut Butter Yogurt Dip

1 (6 oz) container plain or vanilla Greek yogurt 
3 tablespoons creamy peanut butter
3 teaspoons honey

In a small bowl, combine Greek yogurt, peanut butter, and honey. Stir until combined and smooth. Serve with apple slices or other cut up fruit.

Recipe Source:  Two Peas and Their Pod

Peanut Butter Pretzel Chocolate Granola Bars

Some of the greatest recipes I have ever made are from ward cookbooks (and maybe a few flops have come from there as well :)  There are some wonderful family recipes shared in these books, and I am very thankful these folks that share are willing to do so!  These are seriously easy...under 10 minutes to make, and I definitely prefer them over the store bought variety.  The boys gobbled these up quick, and we quickly made the second variety shared in my cookbook for a s'mores granola bar (which I'll post another day)!!

Peanut Butter Pretzel Chocolate Granola Bars

1/2 c. butter
1/2 c. brown sugar
1/2 c. honey
1/2 c. peanut butter
2 tsp. vanilla
4 c. old fashioned oats
1 c. rice krispies
1-1/2 c. chopped pretzels
1/2 c. mini chocolate chips

In a large bowl, combine oats, rice krispies, and pretzels.  Sed aside.  Mix butter, sugar, and honey in a saucepan and bring to a boil.  Boil 2 minutes.  Stir in peanut butter and vanilla.  Add oatmeal mixture.  Stir well and then press into a 9x13 pan.  Sprinkle with mini chocolate chips and firmly press down.  Let cool and cut into bars.  Wrap individually in plastic wrap and place in gallon size ziploc bag to store.  Yield: about 24.  

Recipe Source:  Rattlesnake Mountain Ward Cookbook via Angie Thomas

Peanut Butter Blossoms

My friends and I were recently discussing (well, like 2 months ago anyway) why peanut butter blossoms were such a traditional Christmas cookie. One of our conclusions was that they are so fast to make. With the I can agree with that. They are a great cookie for kiddos to help with, which is great around the holidays as well.



Peanut Butter Blossoms

48 HERSHEY'S KISSES Brand Milk Chocolates (hugs, peppermint kisses, Reeses PB cups...be creative!)
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.Recipe Source: Hersheys

Old Fashioned Peanut Butter Pie

Next up, my first try at a pie for Thanksgiving! This old-fashioned pie turned out delicious with it's 4 layers of goodness...peanut butter, vanilla custard, meringue, and more peanut butter crumble on top. So if you like to switch things up on Thanksgiving, give this one a try :)

I actually just watched an episode of Diners, Drive-ins, and Dives that featured an Amish restaurant that made a pie that looked exactly like this one....and they said it was their most popular seller!

Old Fashioned Peanut Butter Pie 

1 - store bought 9 inch deep dish pie crust

1 - cup confectioners sugar

1/2 - cup peanut butter (creamy or crunchy)

3 - large egg yolks (reserve whites for meringue)

2 - cups milk

2/3 - cups sugar + 1/4 cup, separated

1 - teaspoon vanilla extract

dash of salt 

4 - tablespoon cornstarch

Preheat oven to 325 degrees. Bake the pie crust according to package directions and let cool. Place the confectioners sugar and peanut butter in a small bowl and cut together with a dinner fork until mixture is crumbly.

Place half of the peanut butter mixture in the baked pie crust (reserving the remainder).  In a large saucepan,  stir together the egg yolks, milk, 2/3 cup sugar, vanilla, salt and cornstarch. Cook over med-low heat, stirring constantly until thick, 4 - 5 minutes. Pour the cooked custard into the pie shell. 

Make the meringue, in a large clean bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually add 1/4 cup sugar and continue beating until stiff peaks form. Spread the meringue on top of the custard making sure to seal the edges all the way around.

Sprinkle the remaining peanut butter crumbles on top of the meringue. Bake until lightly browned 30 minutes. Refrigerate several hours uncovered to let the pie set up. Pie will keep 3 days stored covered in the refrigerator.

Servings: 6-8

Recipe Source:  Mommy's Kitchen

britni

Peanut Butter and Jam Bars

I am sharing this recipe over at Kiki and Company this week...go check out her adorable lunch box notes to go along with the back-to-school theme!  

My eldest son is just days away from starting ALL DAY kindergarten.  This is so not fair...they need to break me in slowly with the half-day stuff I grew up with!  In any case, life is gonna be different and now school schedules are going to rule my life, vacations, etc. for the next who knows how many years by the time I finish having kids!  

So, with that said...I've always wanted to be a cool mom that has awesome after-school snacks for the kiddos, sometimes healthy and sometimes a sweet treat awaiting my little men when they arrive home.  When I came across this recipe a few years ago, I knew I needed to tuck it away for just this occasion.  It is a treat that just SCREAMS after-school snack :)

Peanut Butter and Jam Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

1/2 cup peanut butter chips

Topping:

1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting (I used whipped)

1 tablespoon milk

1/4 cup creamy peanut butter

1/4 cup seedless raspberry or strawberry jam

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.

In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.  I like these better cold, straight out of the refrigerator!

Recipe Source:  Betty Crocker

Happy School Days!  What do you give your kids for after-school snacks...I'm open to suggestion :)

britni

http://myrecipeboxx.blogspot.com/