Friday, February 4, 2011

Peanut Butter Chocolate Chip Bars

The other day I was hankering a simple baked good, hot out of the oven. This gooey, peanut buttery, chocolatey treat was easy and delicious. And did I mention gooey?



I used this recipe from Bake at 350, and only altered the peanut butter - I used creamy, non-natural stuff (Reduced Fat Jif).



Here's the batter pre-oven. This recipe calls for an 8x8 pan, which I thought was kind of small.



I'm pretty sure I was right to question the pan size. I baked this for 32 minutes, per the recipe, and it was still completely uncooked in the middle. I covered it in aluminum foil and cooked another 5 minutes... still pretty gooey, but the edges were as hard as I wanted them to get.



Obviously I needed more semi-sweet chocolate drizzled on top. Bottom line: the middle was still very gooey. I'm okay with that. It might have been a bit more evenly cooked in a 9"x13" pan, but whatevs. As long as you're alright with some possibly-raw cookie dough in there, you'll like these.

I mean, what's not to like?

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