Dark Chocolate Cream Cheese Truffles

Whole Wheat Pumpkin Poppers

Real Fruit Frozen Yogurt (with or without the yogurt)

There's nothing better in the summertime than homemade ice cream.

Well, nothing except frozen yogurt that is...

It is the easiest thing to make- no measuring of ingredients, simply blend in whatever you want and enjoy!

You don't even need an ice cream maker- a blender will work just fine.

And you don't really have to use yogurt...unless you want to.

All you need are a few ripe frozen bananas and some fresh or frozen fruit. It's 100 % healthy, no sugar added- a snack that you can feel good about serving!

Real Fruit "Frozen Yogurt"

3 ripe bananas, peeled and frozen

Fresh or frozen fruit (strawberries, mango and pineapple are the best combo I've found, if they are frozen, defrost slightly before blending)

1-2 cups plain yogurt or milk (optional)

Blender method:

If you prefer a chunkier ice cream, blend the bananas first, then stir in the remaining fruit, otherwise put all fruit into a blender (including 3 frozen bananas). If you want a creamier consistency, stir in one to two cups of plain yogurt or a bit of milk (if using milk, add a little at a time to desired consistency). If too thin, add more frozen fruit, if too thick, add more milk/yogurt. Serve right away and enjoy!

Ice cream maker method (makes more ice-cream-like consistency):

Blend bananas and desired fruit (if you want chunkier ice cream, chop your fruit- like strawberries- and set aside). Pour the banana mixture into your ice cream maker and turn on. Add chopped fruit and any yogurt/milk (if using milk, pour a little at a time to desired consistency) and mix according to the directions until it becomes frozen (my Cuisinart takes about 15 minutes).

If you are lucky enough to have any leftovers, you can freeze them. Just be sure to give yourself adequae thawing time before eating again, as it tends to freeze pretty solid.

You really can't go wrong with this- just add whatever fruit you like to the desired consistency. No sugar needed and you can say yes to second helpings!

Fruit bars/balls (aka larabars)

This is one of my favorite healthy snacks and my boys love them too. They are really easy to make if you have a food processor and the combinations are endless. I think the best website for different variations is the Enlightened Cooking blog.  

For the more traditional larabar style (shown above) you'll need to start with some dates. My first batch I used the Costco size dehydrated dates. Unfortunately those won't stick together unless you add something super sticky (like a lot of peanut butter). I got smarter though and got whole dates (seedless would have been easier, but they still worked!)

I simply use a 50/50 combination of fruit to nuts. I don't even really measure, just throw in my fruit and nuts at the same time and mix them all up until they're tiny.

Date bars (aka Larabars)

50% fruit, I used whole dates, golden raisins and unsweetened coconut

50% nuts, I used walnuts

Put desired fruits and nuts into food processor and blend to fine pieces that stick together. Line an 8x8 baking dish with plastic wrap or parchment paper and pour mixture in. Press mixture firmly into bottom of pan and refrigerate or freeze 1 hour. Slice into bars and serve. I like to store mine in the refrigerator because it helps to retain the shape.

Apricot balls

50% fruit, I used dehydrated apricots, golden raisins and unsweetened coconut

50% nuts, I used walnuts

Put desired fruits and nuts into food processor and blend to fine pieces that stick together. Dried fruit will not stick together well unless you add something like peanut butter or honey which changes the flavor, instead I roll into balls and refrigerate until ready to serve.

Grandma Vance's Fudge

When I was younger, one of the things I looked forward to most at Christmastime was my Grandma's fudge. It was heavenly, melt-in-your-mouth fudge. It is the fudge recipe I now make for my family at Christmas, and although it never tastes quite as good when Grandma made it, it is pretty amazing (and pretty simple!)

Grandma's Vance's Fudge

4 cups sugar
2 12oz. packages of chocolate chips, one semi-sweet, one milk chocolate (you can use two semi-sweet's but do NOT use two milk chocolates!)
2 cubes of butter sliced in pieces
1 12oz. can evaporated milk
1 15oz. jar marshmallow fluff/creme
1 tablespoon vanilla
1 cup chopped walnuts

Prepare a 9x13 pan by lining with parchment paper. You can also grease the pan really well, but parchment paper makes it much easier to lift out and slice.

Combine milk and sugar in a large pot (the milk froths up and will boil over if you don't use a large enough pot). Stir over medium heat until sugar is dissolved. Boil for 7-8 minutes.

In a large bowl add chocolate chips, butter, marshmallow creme, nuts & vanilla. Pour hot mixture over ingredients in bowl and mix well.

Pour into parchment lined 9x13” pan and let sit for 3 days at room temperature, then chill in fridge until firm. Slice into squares.

*I rarely have the patience to let the fudge sit for three days. It does taste better when I am patient, but I usually just put it in the fridge overnight, then it's ready to slice and eat.

Pumpkin Bars!

Pumpkin Bars
2 cups flour (I use one cup whole wheat flour)
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil (I use 1 cube (cup) melted butter and 1/2 cup melted coconut oil
16 oz. (2 cups) pumpkin (I prefer fresh pumpkin or butternut squash)
4 eggs
1/3 cup chopped walnuts or pecans

Cream Cheese Frosting:
8oz cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
lemon juice (I like to juice a whole lemon)
milk to thin (1 to 2 Tablespoons)

Mix all ingredients, pour into 13x9x2 greased pan. Bake 350 degrees for 45-50 minutes. Cool completely.
*For tips on cooking fresh pumpkin or butternut squash see this post.
*This makes a very thick pumpkin bar which is perfect for feeding a crowd (I half the recipe if I'm not sharing).

Prepare cream cheese icing by whipping softened cream cheese with butter and vanilla until smooth. Mix in powdered sugar until smooth. Add lemon juice to taste. Stir in milk to thin frosting to spreading consistency. Frost bars and serve!

Fabulous Apple Crisp

I love Autumn! All the beautiful leaves changing color, the smells of baking apples, cinnamon, pumpkin...YUM. One of my favorites is Apple Crisp. It is so simple to make and so delicious. This recipe makes one very large 9x13 pan!

Apple Crisp

5-6 apples peeled, cored and sliced (enough to fill a 9x13 pan)

1 cup flour (can use whole wheat)

1 cup oats

1 1/4 cup brown sugar

1 1/2 cubes butter (3/4 cup) softened

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped pecans (optional)

1. Peel, core and slice apples. I recommend the Back to Basics Apple Peeler it has a really cool suction  ottom that adheres anywhere on the counter so you don't have to try and secure it to the edge (works much better than my pampered chef one). Sprinkle chopped pecans over apples.

2. Combine butter, flour, oats, sugar, cinnamon and nutmeg and sprinkle evenly over apples.

3. Bake in preheated 375 degree oven for 25-30 minutes or until topping is golden brown.

Serve warm with vanilla ice cream or whipped cream.

Variations:

Caramel Apple Crisp: Smother warm apple crisp with caramel syrup topping

Blueberry Apple Crisp: Mix with the apples fresh or frozen blueberries and use walnuts instead of pecans

Step 1: Fill 9x13" pan with peeled, sliced apples and chopped pecans

Step 2: Combine dry ingredients until crumbly

Step 3: Sprinkle evenly over apples and bake at 375 degrees for 25-30 minutes

Serve warm with vanilla ice cream or caramel sauce, Enjoy!

 

Heavenly Cinnamon Rolls

Cinnamon rolls are a treat I only let myself indulge in once or twice a year (like at conference time). These rolls are amazing with cream cheese frosting! You will not be disappointed!

Cinnamon Roll Dough

1 tablespoon yeast
1 1/2 cups warm water
1/3 cup powdered milk (or can use warm milk instead of water)
2 eggs
1/2 cup sugar
1 teaspoon salt
5 1/2 cups white flour (approximate, always pour one cup at a time- the dough should be soft but not sticky. You can make these whole wheat, but they won't be light and airy the next day- I recommend only using 1/2 wheat if you choose to)

Filling

1/2 cup melted butter
sugar (can use brown sugar for caramelized rolls)
cinnamon
raisins (optional)
pecans (optional)
*dental floss for slicing

Cream Cheese Frosting

8oz cream cheese, softened

5 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
lemon juice (I like to juice a whole lemon)
milk to thin (1 to 2 Tablespoons)

Step 1: Dissolve yeast in warm water until frothy. Stir in powdered milk, sugar, eggs and salt. Add flour one cup at a time until the dough pulls away from the sides of the bowl and is soft but not sticky. Let rise 25 minutes in a warm place until double in size.

Step 2: Roll dough into large rectangle. Coat the bottom of a large 9x13 baking dish with 1 tablespoon of the melted butter. Using a pastry brush, generously spread butter over entire dough rectangle. Sprinkle sugar on top of butter (I used about 1/4 cup), sprinkle a generous layer of cinnamon over top. Add raisins and nuts if desired.

Step 3: Starting at the long end of the rectangle, roll dough to form a long tube. Pinch dough on end to seal so it won't come unwrapped when you slice it.

Step 4: Using a long string of dental floss, slide under the dough and slice a piece off by bringing the two pieces across one another (you could also use a sharp knife, but this works the best). Place in baking dish and brush tops with remaining butter. (This makes 12-16 rolls).

Step 5: Set pan in warm place to rise. They should look like this when they're ready:

Step 6: Bake in preheated 375 degree oven for 15-20 minutes or just until golden on top. While baking prepare cream cheese icing by whipping softened cream cheese with butter and vanilla until smooth. Mix in powdered sugar until smooth. Add lemon juice to taste. Stir in milk to thin frosting. You can use more milk for thinner frosting to lightly drizzle over the rolls...OR

...if you're like me, leave it a little thicker and completely smother them with frosting! Serve warm & enjoy!

 

Confetti Cupcakes

This is the perfect party recipe and it's so simple to make. It's perfect topped with yummy buttercream frosting. It's just as good as the cake mix kind, but better, since you made it!

Confetti Cupcakes

1 cube butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/4 cup milk
1 1/4 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1-2 tablespoons rainbow sprinkles

Preheat oven to 350 degrees. Cream butter, sugar, vanilla and eggs. Stir in milk. Combine dry ingredients* and mix into wet ingredients just until smooth. Stir in sprinkles (I used 2 Tablespoons and you can see there is plenty of color).

Pour into 12 muffin tins and bake for 15-20 minutes. Cool before frosting with this yummy buttercream frosting. Makes 12 regular cupcakes and 6 mini cupcakes.

*Maybe this is a no-brainer, but I hate when recipes tell me to use two bowls- one for dry and one for wet. I only want to dirty one bowl! What I do is mix the wet ingredients first- then sprinkle the flour evenly over top. I then sprinkle the salt and leavener and with a fork gently mix them with the flour, then mix down to the wet layer to combine all. Less mess to clean up!

Almond Cupcakes with Buttercream Frosting (and coconut oil!)

This is a good "plain" cupcake recipe. I am not much of a cake eater unless it's super moist or super flavorful- ok I really only eat cake for the frosting- and this frosting is YUM. So it really doesn't matter what cake you use underneath, but since you have to make something...you might as well make this...

You can substitute vanilla for the almond extract, I just wanted to add some extra flavor...(not that it needs it with a mountain of this yummy frosting!)

Almond (or Vanilla!) Cupcakes
1 cube butter, softenend
2/3 cup sugar
3 eggs
1 1/2 teaspoons almond extract (or vanilla)
1 1/2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk (or 1/2 cup milk + 1 tablespoon lemon juice or vinegar- let sit 10 minutes)

Preheat oven to 350. Cream sugar, butter and eggs. Sift dry ingredients then stir into butter/sugar mixture. Stir in buttermilk. Pour into 12-15 muffin cups (or 12 full size and a pan of mini muffins). Bake for 20 minutes. Let cool completely before frosting.

Buttercream Frosting
1 cube butter, softened
2 tablespoons crisco COCONUT OIL
2 1/2 cups powdered sugar
2 teaspoons vanilla
1 teaspoon almond extract (optional but adds great flavor)
1-2 tablespoons milk

Cream butter and crisco coconut oil. Stir in powdered sugar. Add vanilla and milk until desired consistency and beat until fluffy. Add food coloring as desired.

Since embarking on my real food journey, I have discovered there are alternatives to crisco for this heavenly frosting, coconut oil! Doesn't affect the flavor at all, keeps the texture light and creamy, and is good for you! (Ok, so it doesn't reduce the effect of sugar- even organic sugar- but hey, it makes me feel better ;)

It is important that you use crisco coconut oil- many recipes call for 1/2 a cup- because it makes the frosting really fluffy, but I found that just 2 tablespoons was enough to do the trick without tasting like you're eating crisco. Here are pictures with and without the crisco- you can see that the one without starts to separate and is not as creamy as the one with crisco- so just close your eyes and add it- it's only 2T, and your arteries will be clogged if you make any of these desserts anyway ;)

                                   with Crisco                                                           without crisco

Red Velvet Cupcakes with Cream Cheese Frosting

There is nothing I love more than dessert with cream cheese. These cupcakes are delicious especially with a mountain of cream cheese frosting on top! I think these might be the tastiest cupcakes I've ever had...YUM!

Red Velvet Cupcakes

1 1/4 cup flour, sifted
1 tablespoon cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk (or regular milk + 1/2 tbsp vinegar or lemon juice)
1/2 cup sour cream
1 tablespoon red food coloring

Cream Cheese Frosting
8oz cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar
dash of lemon juice
milk to thin (1 to 2 T. at most)

Preheat oven to 350 degrees. If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let sit for 10 minutes. In a bowl cream sugar, butter, vanilla and eggs. Stir in sour cream, buttermilk and food coloring (if you don't use enough food coloring they'll be pink velvet cupcakes)  Mix dry ingredients and stir into wet ingredients. Do not overmix.

Pour batter into muffin cups (makes 15-18 regular size cupcakes or a dozen regular and a pan of mini's). Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool for 5 minutes then transfer to cooling rack. Cool completely before frosting.

To make frosting, beat cream cheese, butter and vanilla on high until smooth. Stir in powdered sugar. I think lemon juice is the difference between good and great cream cheese frosting. ). Start small and add a bit more until you get the right taste. Thin frosting with milk if necessary. If you frost using a large star tip you'll need a batch and a half of frosting (might as well make it two- it's a great excuse to make something else yummy...

And by the way- these freeze really well! Frost them, and put the whole cupcake pan in the freezer (flash freeze so the frosting doesn't smoosh). Once they're all frozen just put in a freezer bag and thaw whenever you get a craving. They taste just as good as the day you made them!

Chocolate Cream Cheese Cupcakes

These are delicious cupcakes and I love the chocolate cream cheese frosting. Recipe from Martha Stewart Living magazine. YUM.

Cupcakes
1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chocolate chips
2 tablespoons butter, softened
1/4 cup cocoa
1/2 cup boiling water
1/2 cup sour cream
1/2 cup milk (or buttermilk)
2 eggs

Frosting
8 oz cream cheese, softened
1/2 cup powdered sugar
3/4 cup chocolate chips, melted

Preheat oven to 350. Line 15 muffin tins or 12 regular muffin tins and 12 mini muffins.
Mix together flour, sugars, soda and salt. Boil water and pour over chocolate chips, butter and cocoa, stirring until chocolate is melted. Add sour cream, milk and eggs. Combine with dry ingredients and pour into muffin liners. Bake for 20 minutes, cool before frosting.

For frosting: melt chocolate chips in microwave. Beat cream cheese and powdered sugar. Stir in chocolate and mix until smooth.

No Bake Peanut Butter Pie

This is one of my all time favorites. It's super easy to make and so yum. This recipe fills two store-bought graham cracker crusts so is also a perfect no-bake pie to give away. It also freezes really well.

Peanut Butter Pie

1 (8 ounce) package cream cheese, softened

1 1/2 cups powdered sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Semi-sweet chocolate for topping

Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Pour into two 9 inch graham cracker pie crusts.

Melt chocolate chips in microwavable bowl just until melted, stirring occasionally. With a spatula or spoon drizzle chocolate over the top of pie.

Cover and refrigerate (you can also freeze if you don't want to wait as long) until firm.

Fudgy Brownies

I love brownies that are soft in the center but have that crunchy glazed texture on the top, these are delish.

1 1/3 cup sugar
3/4 cup cocoa powder
3/4 cup butter, softened
2 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips

Preheat oven to 350. Grease and flour a small baking pan (I use an 8x8" square). Cream butter, sugar and cocoa powder. Stir in eggs and vanilla. Mix in flour, baking powder and salt until well blended. Fold in chocolate chips and walnuts. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving (they're so fudgy they'll fall apart if they don't have a chance to cool). And if you prefer them to be more fudgy let them under cook a bit, if you cook completely they'll be a bit more cake-like.

Chocolate Mousse Ice Cream

This tastes identical to chocolate mousse when it's fresh, but freeze it for a few hours and it's chocolate heaven.

2/3 cup sugar
1/3 cup cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semi sweet chocolate chips

In blender or food processor blend chocolate chips until fine, reserve for later use.

In bowl mix sugar and cocoa, stir in eggs and whipping cream until well combined. Stir in chocolate chips and pour in ice cream maker and let churn until thickened. If you don't have an ice cream maker, mix in blender and freeze until firm. YUM.

Strawberry Cheesecake Ice Cream

It's so hot lately I've been making ice cream like crazy, so this is one of about 4 recipes I'll be sharing this summer. This is some seriously yummy ice cream!

2 cups strawberries (I used frozen berries, thawed)
4 oz cream cheese, softened
1 cup milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla

Crush strawberries with potato masher or food chopper. In large mixing bowl beat cream cheese and sugar until smooth. Add remaining ingredients just until combined. Add to ice cream maker and mix according to directions.

Devil's Food Cake

So I was really sick a week or so ago and couldn't eat a thing. I lost 5 pounds in 3 days and was feeling pretty miserable. Normally I would be ecstatic about losing 5 pounds but I had already lost all my pregnancy weight and purchased all new clothes. I typically LOVE shopping but after going from store to store and coming home empty handed (trying to find shorts in my size that come down to the knee) I finally went online and found a few pairs. But there are no others to choose from, no alternative options, I bought every style I could find. So when I put on my new shorts and they were too big for me, I freaked out. What's a girl to do? That's right...

My appetite was back- I scoured the cookbook to determine what I could binge on to gain back those few pounds. Then I saw the Devil's Food Cake book that I ordered, sitting on my shelf. The picture of the cake on the cover was irresistable. I figured making the recipe would inspire me to read it faster. It sure hit the spot! I haven't gained it all back, but it earned me a few pounds at least. The cake is good- but I really only eat cake for the frosting- and this frosting is heavenly! I had a little extra left over and I ate it by the spoonful. YUM. (You should know by now that I cannot decorate a cake to save my life, but I promise it tastes better than it looks!) This is my new "go to" chocolate frosting recipe! Try it, you'll like it.

Devil's Food Cake

1 cup sour milk (1 cup milk + 2 teaspoons white vinegar or lemon juice OR use 1 cup buttermilk)

2 cups flour

2 cups sugar

2/3 cup unsweetened cocoa

1/2 teaspoon salt

2 eggs

1 cup vegetable oil

1 teaspoon vanilla

1 cup boiling water

1 teaspoon baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for five minutes.

In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the

soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to batter. Mix well—batter will be thin.

Pour batter into a greased and floured 9x13-inch pan and bake at 350 degrees for 35 to 45 minutes or until middle is set.

If using round cake pans, grease pans very well and cut a round of wax paper to fit inside the bottom of the pans
to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
 

Sandra’s Chocolicious Frosting

1/2 cup butter
2 tablespoons shortening
1 cup baking cocoa
8 ounces cream cheese
3 cups powdered sugar
1 teaspoon vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. will cover two 9" layers or a 9x13 cake.
*also tastes great with a spoon!

Almond Cream Crepes

I made these for Easter Sunday breakfast. They are SO delicious! I love crepes for breakfast. I usually fill one with scrambled eggs and potatoes and the other with fresh fruit and cream.

If you're just going to do dessert crepes, you can add more sugar so they will be sweeter. The key to perfect crepes is to have the skillet hot and greased. If it's not hot enough the first few won't brown well and if it's not greased enough they will stick and fall apart. I usually make the first few small because it usually takes a few tries to get them just right. Also, I served this one with strawberries, but raspberries would actually go better- the strawberry flavor was a bit too strong for the almond cream.

Crepes

1 cup flour

1/4 cup sugar

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

Mix flour and eggs. Add milk and water. Add salt & butter and beat until smooth. Pour onto heated, lightly oiled griddle. Tilt pan and spread batter over entire surface in circular motion so batter will expand to size of pan. Cook for 2 minutes or until browned. Flip once, just until brown. Serve warm with fruit, eggs, or desired filling. Makes 8 crepes.

Almond Cream Filling
1/3 cup sugar
3 tablespoons flour
2/3 cup milk

1 egg

1 egg yolk

1 tablespoon butter, melted

1 teaspoon vanilla

1/4 teaspoon almond extract

1/4 cup toasted almonds, for garnish (just broil a few minutes- careful not to burn)

In small saucepan combine sugar, flour and milk. Cook over medium heat until thickened and bubbly, cook and stir 1-2 minutes. Beat the whole egg with egg yolk. Gradually stir in half the hot mixture into the eggs then return all the mixture back to the pan. Cook a few minutes more over low heat, careful not to boil. Stir in butter, vanilla and almond extract.

Spread filling in each crepe and roll as desired. Top with cream, toasted almonds and fresh fruit.

Lime Chiffon Pie

I like this pie primarily because it can be made fat free. Fat free cream cheese, fat free jello, fat free cool whip. It's like eating air. But better.

3oz. lime jello
1 cup boiling water
16 oz cool whip
2 8oz cream cheese
1 cup sugar
graham cracker crust

Dissolve jello in boiling water. Cool. Mix cream cheese and sugar until smooth. Add jello mixture. Stir in both tubs of cool whip. Spread over graham cracker crust. Chill. Makes two round pies or one large 9x13.

Peanut Butter Bars/Cups

I ran two miles this morning and by the afternoon started to have my usual sugar cravings. I used all my granulated sugar and have not replaced it in hopes it would help me kick my sugar habit long enough to lose 5 pounds. But no. Instead I had to find a recipe that would satisfy the craving and use brown or powdered sugar. I settled on what is probably the most fattening dessert on earth- yet sooo yummy. Once you taste these you won't spend your money on waxy peanut butter cups again (if you're going to eat something fattening- make it count)! Of course I like my peanut butter pie even better- but that's for another day...

Peanut Butter Bars

1 cup butter (2 cubes)
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups chocolate chips, melted

Melt butter. Mix in graham cracker crumbs, powdered sugar and peanut butter. Press into greased baking pan (you can also make these in muffin cups- but spreading chocolate in the cups can be a bit messy). Melt chocolate in microwave, stirring every 30 seconds. Spread over peanut butter mixture and refrigerate (or freeze) until hardened. Slice into bars.

I like to freeze some so I don't eat them all at once and sometimes it's nice when you're cleaning out your freezer to find a yummy suprise ;)  You can see from the photo that I made some of them into cups- it's certainly easier to make cups with pb on the bottom rather than in-between chocolate layers, the chocolate chips harden really quickly and it's difficult to spread in the tiny cups. I recommend either bars or really large pb cups (use ramekins or tupperware). And don't say I didn't warn you- these are sooo rich!

*Note: I actually find the peanut butter mixture too rich, (hard to believe, I know) you can reduce the powdered sugar by 1/2 a cup and reduce the butter to a stick and a half.