I made these for a get together and they were a big hit. It's a great combination of chocolate chip cookies and Peanut Butter Buckeye's ( you know, those pb balls dipped in choc serverd around the holidays?)
16 large choc chip cookies ( I just picked up some from the grocery bakery....not so fresh ones on the clearance rack would also be great)
10 T butter, melted
1 1/2 c peanut butter
3 c powdered sugar
24 oz. bag of milk choc chips
Heat ovento 350. Crumble cookies and stir in melted butter. Pour into an ungreased 9x13 pan, pressing down well. Bake 10min. Cool in fridge.
Melt 12 oz of the choc chips (1/2 of them) and spread over cooled crust. Stick in fridge for 20min.
Mix peanut butter and sugar in you stand mixer until it is well mixed and sticks together. I kneaded it a bit with my hands at the end. Spread this mixture over your choc. Melt the other 1/2 of choc chips and spread that over pb mixture. Let harden and eat.
Be careful not to devour the pan! :)
Friday, August 20, 2010
Wednesday, August 18, 2010
Herbed (or peppered) Flatbread Crackers
Herbed Flatbread Crackers
1c. warm water (110 degrees)
1 t active dry yeast
3 c flour
3 T olive oil
Coarse salt
1 t sugar
1 egg, whisked w/ 1 T water
Sea salt
1/4 t fresh thyme or rosemary ( I used cracked black pepper (TS Garlic Pepper) to make them spicy instead of "herby")
Mix water and yeast and let sit 5min. Stir in flour, oil, 2 t. coarse salt, and sugar. Stir until dough forms. Knead 2 min. Cover and let rise 'til double (1hr). Heat oven to 350. Divide dough into 16 pieces and cover.
Roll 1 piece in a 4x10 rectangle and transfer to parchment lined baking sheet.
Brush with egg wash; sprinkle with sea salt and herbs or pepper. 
Repeat putting 4 per baking sheet. Bake and rotate half way thru, until golden and crisp. About 18-22 min. Cool on wire rack. There you have it! Fresh baked crackers!Thanks, Martha Stewart!
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