Reese's Bars

Reese's Peanut Butter Cups
(Photo credit: nettsu)

This is for my daughter Beth. If you like Reese's Peanut Butter Cups, you'll like these. A lady I used to work with brought these to a potluck at work one time, and we all had to have the recipe!

Reese's Bars

• 1 package graham crackers (crushed)
• 4 cups powdered sugar
• 2 sticks melted butter
• 1-1/3 cups peanut butter

1. Mix ingredients well and press firmly into greased 13x9" pan.
2. Melt 12-oz bag of chocolate chips and spread on top.
3. Chill until chocolate is set, then cut and put back into refrigerator.  Be sure to cut around the edges, too.

I'm thinking I'm going to have to make a pan of these soon.

• Print this recipe

Related articles

• Do It Yourself Healthier Reese's Peanut Butter Bites

Baking for the Troops

I shared this on my other blog, but I thought I'd mention it here, too.  Kenmore and The Food Network’s Sunny Anderson have launched Kenmore “Baking for the Troops” to send up to 250,000 cookies to deployed troops with messages of support from Americans.  To participate, all you have to do is visit Kenmore's Facebook page and ask them to bake and send a dozen cookies on your behalf.  You'll also be able to choose from several messages of encouragement to send along with your cookies.

To make the deal even sweeter, when the goal of 250,000 cookies has been met, Kenmore will donate $50,000 to Heroes at Home Wish Registry to assist military families in need stateside. So, please - go ask Kenmore to donate some cookies for you, and then enjoy these baking tips from Sunny Anderson.

Baking tips:

• A baker’s golden rule: read all recipes before you begin.
• Invest in an oven thermometer. Baking is a science and a proper oven temperature can be the difference between good and great cookies.
• Ice cream scoops and melon ballers are great for measuring cookies so they are identical in size.
• Softened butter keeps its shape but allows dents with your finger. It also softens faster when placed on metal or aluminum.
• To store cookies, allow to completely cool then contain. If done before they’re cooled the cookies will either be too soft or brittle depending on the recipe.
• To stack sticky or soft cookies, use parchment paper, a muffin tin or cupcake liners.
• Cookie dough can survive in the freezer up to three weeks if properly wrapped and sealed.