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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, December 05, 2013

Scraps and Snippets ~ Peanut Crunch Fudge Bars

Xta-Warning…evil peanut recipe.

Crust:

1 Cup coconut oil melted
3 Cups flour (I used whole wheat pastry)
4 TBSP milk of choice
1/3 Cup loose pack brown sugar
1 tsp salt.

Mix it all together and form it into two balls. Grease the sides of an 8 x 11 and press one of the balls into the bottom of the pan. Save the other ball or freeze it for later. Or 1/2 the recipe if you are a fun hater.
Preheat oven to 350.
Filling:


In a bowl combine:

3/4 Cup brown sugar
3/4 Cup brown rice syrup (corn syrup would likely work just fine, as would honey)
1/4 Cup milk of choice or water
1 TBSP of Ener G (or cornstarch or arrowroot would probably work)
1/2 TBSP vanilla
1/4 tsp salt

Stir well.

Add 1 1/2 Cups chocolate chips
1 1/2 Cups peanuts

1/2 Cup crushed peanuts
Stir. Pour over crust.

Bake for 35 minutes at 350. Let cool and serve. If you keep it in the fridge you will lose a tooth so let it get back to room temperature before serving to guests.






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