My good friends over at Peanut Butter & Co. are so excited to announce the release of a new cookbook, 31 Days of Dark Chocolate Dreams, featuring a month's worth of recipes using their Dark Chocolate Dreams all natural peanut butter, written by Founder and President, Lee Zalben.
This cookbook is page after page of delicious treats, the one only more exciting than the last. Containing recipes for everything from breakfast to snacks, to desserts and candy...it has a little something for everyone.
When I received my advanced copy and started flipping through the pages, I only made it to #15 before I found the first thing I wanted to try. Reading the description of "These bears are a marriage of differences-sweet and salty, chewy and crispy, and smooth and crunchy" had my mouth watering! I love all of those combinations, and in one tasty snack I could make for my son, how exciting!
These would be perfect for after school, packed lunches, or an on-the-go treat. Heck, throw a couple in your gym bag for a pick me up after a long workout. However or whenever you make them, they are sure to please everyone in your house young to old.
Now, here is the greatest part! The kind folks at Peanut Butter & Co. also want to send one lucky EMM reader a copy 31 Days of Dark Chocolate Dreams and a jar to play around with in your kitchen too. Just keep reading after the recipe for all the details and follow the instructions to enter!
Dark Chocolate Dreams Trail Mix Bars
1 c. firmly packed brown sugar
2/3 c. Dark Chocolate Dreams peanut butter
1 large egg
5 TBS unsalted butter, melted
1 c. flour
1/2 tsp. baking soda
1/8 tsp. cinnamon
1/4 tsp. salt
2 1/4 c. rolled oats
3/4 c. roasted peanuts
3/4 c. chopped pretzels
Preheat oven to 350. Spray a 9x13 baking dish with nonstick spray. In a large bowl, whisk together brown sugar, peanut butter, egg and butter until smooth and creamy. Whisk in flour, baking soda, cinnamon, and salt until well combined. Fold in oats, peanuts and pretzels. Turn out into baking dish. Cover the mixture with plastic wrap and press down, packing the bars into the dish and removing air pockets. Discard plastic wrap and bake for 20 minutes, just until they begin to turn a slightly darker color. Let cool 2 hours before cutting. Store in airtight container for up to 10 days.
Disclaimer: I received (1) cookbook and (1) sample for this review. Plus an additional set to giveaway. All thoughts and opinions are my own.
2 comments:
Can quick oats be used for this recipe?
Since this is not my original recipe, I can't say for sure. What I can say is that I've learned that most recipes that call for old fashioned ones were tested with quick cooking and they didn't work. That being said I've swapped them out in recipes when I was in a pinch and it wasn't a problem. I say why not try??
Post a Comment