Monday, November 26, 2012

Picky Palate's Chocolate-Peanut Butter-Butterscotch Bars

 
{Now that I have your attention...}

Picky Palate...I'm not even sure how long I've been reading Jenny's blog, but it's been one of my favorites ever since discovering it.  Mom to 3 adorable boys, Jenny shares her family's favorite meals on Picky Palate.

Need a dinner idea?  Jenny's got you covered.  Need a cookie recipe?  Jenny has that, too.
Not only is Picky Palate a fabulous blog...it's now a fabulous BOOK!  The official title is The Picky Palate Cookbook: 133 Recipes for Even Your Pickiest Eaters. Hardcover, spiral-bound, bright & cheerful, Jenny brings her approachable & delicious recipes right to your home.

From breakfast, to salad, to dessert...it's all in here, blog favorites and new recipes, too.

(Those are Jenny's world-famous Oreo-stuffed chocolate chip cookies.)

Jenny was kind enough to let me share a recipe from the book, and well, I went straight for the cookies.
{Are you surprised?}

No-Bake Chocolate Peanut Butter-Butterscotch Bars caught my eye because they have it ALL!  Chocolate, peanut butter AND butterscotch.  Hello, delicious!

You're going to want to make these.  These bars are rich, fudgy, and so worth every millimeter they'll add to your hips.


No-Bake Chocolate-Peanut Butter-Butterscotch Bars
{with permission from The Picky Palate Cookbook}

2 cups butterscotch chips (11 oz. bag is ok)
4 TBSP butter, softened and divided (I used salted)
2 cups creamy peanut butter
1 cup powdered sugar
1 (12 oz) bag semi-sweet chocolate chips
1/4 cup heavy cream

Line an 8x8" pan with foil (with some overhang for lifting) and spray with nonstick cooking spray.

Combine the butterscotch chips and 2 tablespoons of butter in a bowl on top of a saucepan of simmering water.  Stir until melted; the mixture will be the consistency of peanut butter.  Remove from heat.
Stir in the peanut butter.  Add the powdered sugar and stir until combined.

Transfer the peanut butter mixture to the prepared pan, spreading evenly.

Melt the chocolate chips and remaining 2 tablespoons butter in a bowl over a pan of simmering water.  Stir until melted, then add the cream, stirring until smooth.  Pour over the peanut butter layer, spreading evenly.

Refrigerate for 1 hour, or until firm.  Lift the foil edges to remove from the pan and cut into squares (a bench scraper is perfect for this.) Serve chilled or at room temperature.

Now that you've seen those bars, you'd like a copy of the book, wouldn't you?
Nod your head.  You do.

The Picky Palate Cookbook: 133 Recipes for Even Your Pickiest Eaters, by Jenny Flake

Enter to win by leaving a comment below telling who is the pickiest eater in your family.
(Comments will sometimes take a while to show, especially on a giveaway.)

Comments for the giveaway accepted through November 28th, 11:59pm CST.  Good luck!


Congrats to Leslie, who said, 
"I am, by far, the pickiest eater in my family. That is the main reason that I cook. I can control the process and ingredients."
Go on, take a bite! 


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