Adapted from The Pastry Chef’s Baking
I wanted some kind of peanut cookie for my 25 Days of Christmas recipes and decided to search for recipes. I could have used the old standby’s, but I wanted to try something new. So with ideas in hand, and Google at my finger tips I began. I found many kinds of cookies, and brittles, but then I thought about a bar cookie and wah-lah, I found this one in a slightly different format. I had some mini M&M’s that I wanted to use to give it some Christmas color so I made some changes and here’s my finished product. It passed the “Michael” test, which means the plate was empty of what I gave him, but no response. It’s like pulling teeth to get a critique out of him. So I just go with the how many is left on the plate rating. Since it was empty, I believe I can say they were great. Give them a try and let me know what y’all think.
Ingredients:
- 2 cups quick-cooking oats
- 1 ½ cups AP flour
- 1 cup chopped dry-roasted peanuts
- 1 cup firmly packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, melted
- 1 (14-ounce) sweetened condensed milk
- ½ cup peanut butter
- 1/2 bag of mini M&M’s or chocolate chips.
1. Preheat oven to 375?F.
2. In large bowl, combine oats, flour, peanuts, sugar, baking soda and salt; stir in butter until crumbly. Then reserving 1 ½ cups crumb mixture, press remainder on bottom of greased 9×13 cake pan. Bake 12 minutes.
3. Meanwhile, in small mixer bowl, beat sweetened condensed milk with peanut butter until smooth; spread evenly over prepared crust to within ¼” of the edge. In medium bowl, combine reserved crumb mixture mini M&M’s.
4. Sprinkle evenly over peanut butter mixture; press down firmly.
5. Bake 20 minutes or until golden brown. Cool. Cut into bars. Store loosely covered at room temperature.
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