![]() Melt remaining 1 tbsp peanut butter separately in the same way.Ħ. Using a microwave or a double boiler, melt together chocolate chips and 2 tbsp peanut butter. ![]() Transfer Kellogg’s® Coco Pops® mixture into the baking pan and press down to form an even, compact layer. Mix these with the crushed Kellogg’s® Coco Pops®.Ĥ. Melt together butter and peanut butter in a pan or microwave. Make sure you end up with coarse or crumbs that are not too fine.ģ. Crush Kellogg’s® Coco Pops® by putting inside a zip lock bag and crushing with a rolling pin. Line a 5 x 9-inch baking pan with wax or parchment paper.Ģ. Pin The frosting should be somewhat irregular and see-through. Pin After 15 minutes of cooling, use a small rubber spatula, spoon, or knife to spread the frosting thinly over the top of the bars. The whole batch will rise while it bakes, then fall when it’s done, similar to a brownie recipe. Be careful not to overbake and dry out the brownies. (Note: If you make the recipe as written, use a 9 x 13-inch pan for baking the cookies.) Bake at 350˚F or 180˚C. Pin Pour the batter mixture into a prepared baking dish or pan. Pin Stir or slowly mix in the flour just until it disappears. Pin Add eggs one at a time and mix until fluffy. How to make this recipe for Peanut Butter Bars: Pin Combine peanut butter and butter until smooth in a large bowl. Beef up your breakfast omelet the next morning with the remaining half egg. I find the easiest way is to break one egg into a cup. □Kitchen Tip□ – This recipe makes a lot, but it’s easy to make a half-batch except for the 3-egg dilemma. Squeeze chocolate out of the bag as you sweep back and forth over the frosted peanut butter cookie bars. When you are feeling confident, decorate the bars. Use a plate to practice and make sure the hole you cut in the plastic isn’t too big or too small. □Kitchen Secret□ If you are nervous or have never tried drizzling chocolate, here are a few tips: Pin After melting the chocolate in the bag, snip a small hole in one corner. Parchment paper slings are another option. If you don’t have any non-stick aluminum foil on hand, use regular foil and spray it with oil. Also, every piece can look perfect since you shouldn’t have difficulty getting the first piece out of the pan. What is your reward for this extra step? You probably won’t have to wash the pan. After the cookie batter bakes, lift them out of the pan using the foil “handles.” That is what you should see inside the pan when you’re finished. Use your fingers to make the corners and creases smooth. Take the shaped foil and slip it inside the pan. Use your hands to fold the foil down over the sides and corners of the pan until it looks this. You could also use regular aluminum foil sprayed with cooking spray. Tear off a piece of nonstick aluminum foil big enough to cover the outside of the pan you will use to bake your cookies. If you don’t, you may have a moth-eaten appearance in your finished cookies, as seen in the picture below. □Kitchen Secret□– Pick those hard lumps out if you notice dark lumps in your brown sugar as you measure or mix it into the cookie dough. Read these kitchen secrets before you start: ![]() When it’s hot, don’t add fat stick with chocolate only. It’s fine in cool weather, but it’s too soft in warm weather. I’ve tried coconut oil (as seen in the picture).
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