Triple Layer Cookie Bars

Alright, I’ll confess, there is absolutely nothing healthy about these cookie bars. But I’m returning to school and will be giving away most of them so I decided to go all out and assume that every single calorie will be worth it. With an ingredients list like that, how could they not be absolutely delicious? No guilt!

Triple Layer Cookie Bars (taken from Yummly)

  • 1/2 cup butter
  • 1 1/2 cup fine graham cracker crumbs
  • 7 oz shredded coconut flakes
  • 14 oz can sweetened condensed milk
  • 1/2 cup peanut butter
  • 12 oz semi-sweet chocolate chips
Preheat oven to 350 F. Line a pan with parchment paper (the original recipe suggested 9×13 but I chose 7×11 because I wanted thicker bars)
Melt the butter in the microwave and pour into the lined pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Top with the coconut and then pour the sweetened condensed milk over the top and smooth.
Bake for 20-25 minutes or until golden brown.
In a saucepan over low heat melt the peanut butter and chocolate chips, stirring constantly until smooth and creamy. Pour over the baked bars.
Allow to cool completely (refrigerating speeds it up) before cutting into bars. Store in an airtight container.

Peanut Butter Snickers Cookies

When you have absolutely no desire to do schoolwork in the middle of the week, the only logical solution is to bake. These cookies are so packed with snickers that they’ll barely stay together, but I’m not complaining. These aren’t healthy by any stretch of the imagination, but you can blame the Hungry Dino for that. (The photos are also his.)

Peanut Butter Snickers Cookies (taken from Brown Eyed Baker)

Makes about 2 dozen cookies

  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1½ cups chopped Snickers candy bars (about 4 regular size bars)
  • ¾ cup milk chocolate chips

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, beat together the butter and peanut butter until light and fluffy. Add sugar and mix until smooth. Add egg and mix until combined. Add milk and vanilla extract and mix until smooth.

Add flour mixture and stir until combined. Add chocolate chips and Snickers pieces.

Drop by heaping tablespoons onto prepared baking sheets and flatten gently. Bake for 10-12 minutes until edges are slightly golden brown.

Remove from oven and allow to cool on cookie sheets for 5 minutes before moving to a wire rack to finish cooling completely.

Flourless Peanut Butter Cookies

If you like your cookies to have a strong peanut butter flavor, you’ll be a big fan of these. They’re flourless, so they aren’t cakey (but are gluten-free!) and are just crumbly enough. Add in some chocolate chips and it’s like eating a peanut butter cup in cookie form. Plus they’re incredibly quick; they use only five ingredients and one bowl.

(Apologies for the awful cell phone photo, I forgot to bring my camera along)

Flourless Peanut Butter Cookies (taken from Chocolate and Carrots and altered slightly)

(makes about 32 cookies)

  • 1 cup natural creamy peanut butter
  • 1/2 cup white granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon baking soda
  • 2/3 cup semi-sweet chocolate chips

Preheat the oven to 325 F. Lightly grease a baking sheet and set aside.

Stir together the first four ingredients. Add the chocolate chips. Drop the dough by tablespoons approximately 2 inches apart.

Bake for 12-13 minutes and remove from oven. Cookies will harden a bit as they cool.

Pumpkin Peanut Butter

It should be well established at this point that I’m in a serious, long term relationship with peanut butter. Pretty much any recipe that incorporates peanuts will pique my interest, including this light and flavorful variation: pumpkin peanut butter. One taste of this mixture and I fell in love. This is one super-simple recipe that you should definitely try yourself.

Pumpkin Peanut Butter (taken from Chocolate Covered Katie)

  • 1/3 cup canned pumpkin puree
  • 1/2 tsp cinnamon
  • 1 tbsp plus 1 tsp peanut butter (you could also substitute another nut butter if you prefer)
  • sweetener to taste, optional (I included 1/2 tsp sugar)
  • pinch of salt

Mix all ingredients together, with a spoon or in a food processor. If your peanut butter is hard, you might want to warm it up a little, pre-mixing.