Peanut Sauce Noodles


January comes around and it’s inevitable: I am a whale. I float around, not fitting into jeans, eating everything in sight. I sing my sad, sad song to mourn the end of another holiday season. I stock my fridge with veggie platters, pat myself on the back, and snarf peppermint Oreos when no one is looking. My yoga pants tore the other day and I almost cried at the thought of wearing non spandex material. My motto: if it doesn’t have an elastic waistband, I burn it in a fit of rage.
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Peanut Butter Crispy Bars

You know those sad individuals who are allergic to peanuts? The ones whose noses snivel at the mere mention of their nemesis and don’t even know what they’re missing? I wouldn’t trade places with them for all the light sabers on Tatooine. Peanut butter is the light of my life, the proof that good exists in this cruel world!

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I’ve tried a couple of peanut butter bar recipes lately, but none have been up to snuff and it’s made me question the immense faith I put into Pinterest’s ability to answer my every desire. Nothing keeps me away from that crack-cocaine website for too long, and when I returned with renewed hope I found a promising, mouth-watering, stab your best friend in the back for the glory of it all kind of recipe.

It combines the beauty of a layered bar, with it’s crispy crust and velvety center, with that of an actual piece of heaven. I want to be eating it all the time, so that I can grow to be the size of a house and say “Yes. It was worth it.” Because it WAS.

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Peanut Butter Crispy Bars

from Amandeleine

Crispy layer:
1 3/4 c rice krispies
1/4 c water
1/4 c sugar
3 T light corn syrup
3 T melted butter
Chocolate Peanut Butter layer:
1 c creamy peanut butter
5 oz milk chocolate chips
Chocolate Glaze:
3 oz milk chocolate chips
1/2 t light corn syrup
4 T butter, cut into small pieces

For the crispy layer, grease an 8×8 baking pan. Place the cereal in a large bowl and set aside. In a small saucepan, place water and gently add the sugar and corn syrup, being careful not to let it touch the sides. Bring to 235 degrees over medium high heat, stirring gently and frequently (this takes about 5-10 minutes after the mixture boils. Be very careful– hot sugar is one of the worst kinds of burns you can imagine). Remove from heat, stir in the butter, and quickly stir the sugar mixture in with the cereal until completely coated. Press it into the greased pan and set aside.

For the chocolate peanut butter layer, place both ingredients into a mixing bowl and set it over a small saucepan of simmering water. Stir constantly with a spatula until it is all melted together, then remove from heat and pour over the crispy base. Place in the refrigerator for 1 hour.

For the chocolate glaze, place all ingredients into the clean mixing bowl over simmering water and stir until all is melted together. Pour over the peanut butter and refrigerate another hour, or until set. I couldn’t wait and dove into mine well before that.

Nailed it.

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