Saturday, May 10, 2008

Peanut butter bars

Yesterday I went to my sister's college graduation. She also moved back in yesterday. A few months ago, my oldest brother moved back home, he had only been out of the house for two years. For two years my twin and I had peace. Now we have to share one of our two computers with someone who sits on it all day long, we have to share a bathroom with four people (which now has a dresser right in front of the toilet, because my brother had no where else to put it) and they've basically just invaded MY HOUSE. It's not really my house, but for those two years I got used to it just being four of us.

The good thing about siblings moving back home is that my baked goods get eaten really quickly. I made these peanut butter bars on Friday night, and they were gone by 6 o'clock on Saturday (and we were gone from 7 a.m. to 3 p.m.). These bars were so good. Oh my goodness. My mom bit into one and had this face that said, "OH. YES."

I had two of them for breakfast yesterday with milk. Healthy? No. Absolutely amazing? Yes.

They also taste good while watching America's Next Top Model (go Anya!)

Peanut Butter Bars
from Williams-Sonoma


1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter,
at room temperature
1 cup firmly packed brown sugar
1/2 cup creamy or chunky peanut butter
1 egg, at room temperature
1 teaspoon vanilla extract
Confectioners’ sugar for dusting


1. Position an oven rack in the center of the oven. Preheat the oven to 350°F. Grease an 8-inch square baking pan with butter, then line it with parchment paper, letting it hang over 2 sides.
2. In a bowl, combine the flour, oats, baking soda and salt and stir with a whisk until well blended. Set aside.
3. In a large bowl, using an electric mixer, beat together the butter, brown sugar and peanut butter on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
4. Add the egg and vanilla and beat well. Turn off the mixer and add the flour-oat mixture. Beat on low speed just until blended.
5. Using the rubber spatula, scrape the batter into the pan and spread it evenly. Place the baking pan in the oven and bake until the top of the cookie is golden and looks firm, 25 to 30 minutes.
6. Remove the baking pan from the oven and set it on a wire cooling rack. Let cool completely. Lift the cookie from the pan, dust it with confectioners' sugar and cut it into 1-by-4-inch bars.

Makes 16 bars.


Hendria said...

hi..just found your it...I will be trying a few things I found...thanks for sharing... :)

How To Eat A Cupcake said...

You got a great freeze frame of Tyra's face! Lol