Chocolate Chip Studded Peanut Butter Bars…* 
Okay, I lied. I know I said I was back for good….but then I woke up the next day and realized it was already July 10. How that happened, I have no idea.

For those of you that are mad at me, I apologize. For those of you who lost a few pounds while I was away from the blog, I congratulate you. However, I must warn you, I am about to photo-bomb you with a series of recipes that will send you running to the nearest store to stock up on the essentials: butter, sugar, flour, chocolate chips, and a few jars of peanut butter.

Speaking of which, did you know that Jif introduced a new line of crack!? And by crack, I’m referring to the Chocolate Hazelnut & Mocha Cappuccino spreads that I found at Target the other day....

Sure, you can argue that they copied the world famous Nutella, but for only $2.99/jar, you’d be crazy not to at least give it a try. Who knows? Maybe after your affair, you’ll kiss your fancy pants Nutella goodbye and say hello to those new sassy shoes that you’ve had your eye on and can now afford. Okay, maybe that was stretchin’ it a little….and no, I do not work for Jif…but if I did, I would be the happiest employee in the world!

Okay, enough of that rant. Back to the bars. Chewy peanut butter cookies stuffed with milk chocolate chips would suffice, but then top ‘em with a thick layer of chocolate cream cheese frosting and you’re in for a treat. I knew I had to redeem myself somehow, so I hope these bars will do…for now J

The Ingredients…*
For the Peanut Butter Bars  
Recipe adapted from: Brown Eyed Baker
1½ cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light brown sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups milk chocolate chips

For the Chocolate Cheesecake Frosting
(Recipe adapted from How Sweet it is
1/4 cup butter, softened
1/2 block cream cheese (4 ounces), softened
1 1/2 teaspoons vanilla extract
2 cups powdered sugar
3 tablespoons dark cocoa powder
1 tablespoons milk, if needed
The Instructions…*
(1) Preheat oven to 350° F. Grease a 9×13-inch baking pan; set aside.
(2) In a small bowl whisk together the flour, baking soda and salt; set aside.
(3) In the bowl of an electric mixer, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Add the egg and vanilla extract and mix until combined.
(4) Reduce speed to low and add the dry ingredients, mixing only until the flour is just incorporated. Using a rubber spatula, mix in the chocolate chips.
(5) Turn out the mixture into the prepared pan and press into an even layer. Bake for 16 to 20 minutes, or until the center is set.
Now, for the Chocolate Cream Cheese Frosting….
(1) In the bowl of an electric mixer, beat butter and cream cheese together until smooth; Add in vanilla
With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix
(3) If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually

(4) Once consistency is reached, spread frosting atop peanut butter layer on peanut butter bars and refrigerate for an hour, or until ready to serve
(5) Cut into bars and store at room temperature in an airtight container
This one is for me.
And this one is for you.  


Oops, sorry, I took a bite.

Please forgive me.

You can have the crumbs. :)

They are too good to share.   

little shortcake...*