Caramel Filled Brownies

Prior to making these brownies, peanut butter and chocolate had always been my favorite dynamic desert duo. But that all changed after one bite of these brownies! Caramel and chocolate snuck up from behind and is now in the runnings for my favorite duo.

Warm brownies, gooey caramel, and a scoop of ice cream! Need I say more? Off to heaven I go!

Caramel Filled Brownies
1 cup unsalted butter
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 eggs
1 tablespoon vanilla
1 1/4 cup flour
1 cup chocolate chips

filling:
14 ounces candied caramels, unwrapped
1/3 cup heavy whipping cream

Preheat the oven to 350˚ F. Grease 9x13 pan with cooking spray. Combine the butter and chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until completely melted and smooth. Remove the bowl from the heat. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour until combined. Spread about half of the brownie batter in the bottom of the prepared pan. Bake for 20 minutes. Remove from the oven and let cool for 20 minutes.

To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat. Heat, stirring frequently, until melted and smooth. Immediately spread the caramel mixture over the bottom brownie layer. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer. Sprinkle the chocolate chips on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.

Source: Annie's Eats

S'More Cookie Bars

Holy Cow!! It has been far too long since I have blogged. I have some catching up to do! I thought I would start out with a hit. These ooey gooey s'more bars are just as good as the sticky treats I grew up loving as a child. These treats are perfect for any season. While our s'more making season is quite limited in Minnesota, these are a perfect alternative and sooooooo much tastier than a "microwave s'more". The recipe is simple and the results are irresistible.

1/2 cup butter or margarine, softened
3/4 cup sugar

1 egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1 tsp salt

4 (1.55 oz. each) HERSHEY's Milk Chocolate bars

1 cup marshmallow creme

Heat oven to 350 degrees. Grease 8-inch square pan.

Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.

Bake 30-35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes approximately 16 bars.

WARNING: wet nap not included!!
Bake on!
Michele

Linked to: Tidy Mom's I'm Lovin' It

Salted Peanut Bars

Tonight I am having a total writer's block. Descriptive words just aren't flowing. So I asked Zach what I should write about these and his response was, "YUM! That's all that needs to be said!" Guess we will leave it at that!!

Salted Peanut Chews

base:
1 yellow cake mix
1 egg
1/3 cup margarine or butter
3 cups miniature marshmallows

topping:
2/3 cup corn syrup
1/4 cup margarine
2 teaspoon vanilla
1 package peanut butter chips
2 cups rice krispies
2 cups salted peanuts

Heat oven to 350 degrees. Combine cake mix, butter, and egg. Beat at low speed until crumbly. Press into 9x13 inch pan. Bake for 12-15 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to the oven for an additional one to two minutes or until the marshmallows begin to puff. Cool while preparing the topping.

In a saucepan, combine corn syrup, margarine, vanilla, and peanut butter chips. Heat until chips are melted and mixture is smooth. Remove from the heat and stir in cereal and peanuts. Immediately spoon over marshmallows and spread to cover. Refrigerate for one hour.

Linked to: Tidy Mom's I'm Lovin' It

S'mores Cheesecake Bars

Guess we will have to experience spring and summer through our food this year since mother nature isn't willing to cooperate with us. Campfires and s'mores pretty much spell summer! I could sit around a campfire for hours just staring at the flames, but it isn't a true campfire until the marshmallows are roasted!

Love cheesecake. Love bars. Love cheesecake bars.

I tried the tiniest sliver of these bars since I was absolutely stuffed from Easter dinner, but that tiny little bite sent me straight to heaven. Took my love for s'mores to a whole new level!

S'mores Cheesecake Bars

Crust:
1 cup graham cracker crumbs
1 tablespoon sugar
4 tablespoons unsalted butter, melted

Cheesecake Filling:
4 ounces semi-sweet chocolate, coarsely chopped
8 ounces cream cheese, softened
1/4 cup sour cream
1/2 cup marshmallow cream
2 teaspoon cocoa
3/4 teaspoon vanilla
2 eggs

Topping:
1 1/2 cups miniature marshmallows
melted chocolate chips (optional)

Preheat oven to 350 degrees. Line an 8x8 inch baking dish with aluminum foil and spray lightly with cooking spray. Combine graham cracker crumbs, sugar and melted butter in a small bowl. Mix with a fork until well combined. Press the mixture into an even layer in the prepared pan. Bake for 10 minutes. Remove from an oven and allow to cool while preparing the filling. Lower oven temperature to 325 degrees.

Melt the coarsely chopped chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring in between intervals, until completely melted and smooth. Set aside and let cool. In the bowl of a stand mixer, combine cream cheese, sour cream, and marshmallow cream. Beat on medium high speed for 1-2 minutes until mixture is smooth. Add cocoa, vanilla, and eggs and mix until well incorporated. Stir in melted chocolate. Pour the filling over graham cracker crust and smooth the top with a spatula. Bake for 30 minutes or until the center does not jiggle when gently shaken. Remove for the oven and evenly top with mini marshmallows. Return to the oven for 2-3 minutes. Transfer to a wire cooling rack. When cooled to room temperature, drizzle with melted chocolate if desired. Refrigerate for 2-3 hours before cutting and serving.


Source: Annie's Eats
Linked to: Tidy Mom's I'm Lovin' It

Key Lime Bars

Lately every recipe that catches my eye is fallish- pumpkin, apple, carrot, and spice. It is taking all my strength to fight this urge. But I'm not about to go back in time. We are too close to spring now! Hence my decision to back these key lime bars!

Oh the taste of sunshine! Makes me want a margarita!

You can't see the flecks of lime zest in this picture, but trust me, it is there! With the lime zest and fresh squeezed lime juice, they have quit the limey flavor! But oh so creamy and delicious!


Key Lime Bars

for the crust:
1 1/4 cups animal cracker crumbs
3 tablespoons brown sugar
4 tablespoons unsalted butter, melted

for the filling:
2 ounces cream cheese, room temperature
1 tablespoon lime zest
14 ounce can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice (about 13 key limes or 6 regular limes)

garnish:
3/4 cup sweetened shredded coconut, toasted until golden and crisp

Preheat oven to 325 degrees. Grease 8x8 inch pan with nonstick cooking spray.

Combine animal crumbs and brown sugar. Drizzle butter over crumbs and mix until evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off the oven.

While crust cools, in medium bowl, stir cream cheese and lime zest until softened creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain. Whisk in the egg yolk. Add lime juice and whisk gently until incorporated.

Pour filling onto crust. Spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, about 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until chilled, at least two hours.

Sprinkle with toasted coconut, if using, and serve. You could also serve with a dallop of whipped cream.

Toffee Fingers

I love toffee and couldn't resist making this recipe. The light buttery crust pairs up perfectly with the toffee and chocolate. Yum. It's such an easy recipe to make with such satisfying results.

1 1/4 cups all -purpose flour

3/4 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1/4 cup powdered sugar

2 tbsp packed brown sugar

1/2 cup toffee pieces

1/2 cup semisweet chocolate pieces

1 tsp shortening

1/4 cup toffee pieces

1. Preheat oven to 325 degrees. Line an 8x8 inch square baking pan with foil, leaving about 1 inch of foil extending over the ends of the pan; set aside.

2. In a small bowl stir together the flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture. Stir in the 1/2 cup toffee pieces. Press mixture evenly into bottom of the prepared pan.

3. Bake in the preheated oven about 20 minutes or until light brown. Cool slightly in pan on a wire rack.

4. If using foil, remove warm bars from pan, using the overlapping foil to lift bars; place on cutting board. Cut into eight 1-inch strips. Cut each strip crosswise into three pieces, making 24 bars. Transfer bars to wire rack placed over waxed paper; cool completely.

5. In a small heavy saucepan heat and stir chocolate pieces and shortening over low heat until smooth. Cool slightly. Drizzle bars with melted chocolate. Immediately sprinkle bars with 1/4 cup toffee pieces. Let bars stand until chocolate is set.

Source: Better Homes and Gardens Anyone Can Bake

Bake on!

-Michele

Caramel Filled Rice Krispie Bars

I nearly died the first time Zach's mom made these bars! I can't even find words to express my love for them!!


Kind of surprising, but this is actually my first time making these bars! Up to this point I haven't had to because Zach's mom always pulls through. And everything always tastes better when someone else makes it for you, right?

Usually I go for the bars on the inside of the pan. Ya know, the ones that are soft and gooey. Well with these, go for the ones around the outside edge. And this is why....


They are loaded with caramel!! Especially the ones in the four corners! As you push down the top layer of rice krispies, the caramel gets pushed to the outer edges and corners.

As you won't even believe how easy these are to make. Only five ingredients!


Caramel Filled Rice Krispie Bars

12 cups rice krispies
8 cups miniature marshmallows
6 tablespoons butter
1 bag of Kraft caramels
1 can sweetened condensed milk

Measure out rice krispies into a very, very large mixing bowl and set aside

Unwrap caramels and place in a medium microwave safe bowl. Pour in sweetened condensed milk. Start by microwaving for two minutes. Stir afterwards. Likely will have to return the mixture to the microwave, but this time only microwave at 30 second intervals until smooth. Stir between each interval.

In another microwave safe bowl, measure out the marshmallows and butter. Microwave at 30 second intervals until smooth. Pour mixture into the large mixing bowl with rice krispies. Mix until rice krispies are well coated. Pour half of the mixture into a well greased 9x13 pan and evenly press into pan using buttered fingers or wax paper.

Pour caramel mixture over the top of the rice krispies that have been pressed into the pan. Evenly spread over the top. Press remainder of rice krispies over the top of the caramel mixture. Let cool for a few hours before serving.

Gooey Good Bars

What's in a name? You would think with the word "gooey" in the title that this would be an instant hit. While it was well received by the audience, I was disappointed. I am my own worst critic. It definitely did not live up its title. I was expecting peanut buttery ooey gooey goodness but that is not what I got. I'm sure at this point you aren't interested in the recipe, but here it is. Like I said, everyone else loved them (and my adaptations-keep reading)


1 cup brown sugar
1/2 cup shortening
1/2 peanut butter
1 egg
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 cup oatmeal

Frosting:
1 tbsp butter
2 tbsp peanut butter
1 1/2 cups powdered sugar
2 tbsp milk

Cream together first five ingredients. Stir together flour, soda, and 1/4 tsp salt. Add to creamed mixture, mixing well. Stir in oatmeal. Pat firmly into a greased 15x10x1 inch baking pan. Bake at 375 degree for 12-15 minutes. Cool and frost with a mixture of the remaining ingredients.


Clearly, from the picture you can tell that I didn't follow this recipe exactly. I made these bars in a 9x13 inch pan and they were a little past done at 12 minutes. I can't imagine what they would have been like had the dough been spread even thinner in a 15x10 inch pan. I didn't have any powdered sugar in the house to make the frosting so I improvised. After I took the pan out of the oven. I threw most of a bag of dark chocolate chips over the bars. I let it sit for a couple minutes to melt. In the meantime I took about 1/2 cup of peanut butter and melted it for about 20-30 seconds in the microwave. I drizzled this over the chocolate chips. By now the chips had melted so I spread the PB/chocolate mixture over the bars. I'm convinced that this frosting saved the recipe. Had the bars been baked a few minutes less this recipe could have been a winner. For now, I'm sure I will move on. There are plenty more PB/choc recipes out there to tackle.
Until then,

Bake on!
-M

Source: http://cookie.betterrecipes.com/gooey-good-bars.html

Chocolate Toffee Shortbread Bars

Today I had a major urge to bake. Something. Anything. But it had to be something low maintenance. Wanted to bake, but didn't want to spend all day in the kitchen. And didn't feel like washing a whole mound of dishes. This pretty much eliminated cake or cupcakes. And left either bars or cookies. I started by browsing through my already saved recipes but nothing struck my fancy. I then started clicking through a few of my favorite blogs to see if they had posted anything new over the weekend. I opened up Annie's Eats and cha-ching, chocolate toffee shortbread bars! A recipe that was a combination of bar and cookie! A bar cookie!

A sweet and crumbly buttery base. Topped with a thin layer of melted chocolate. And sprinkled with crunchy toffee bits. I always love when Zach taste-tests my baked goods because I can always tell within the first bite if he likes it or not. If he likes it his eyes get really big and he usually says something like, "oooh yeah, this is really really good." (wish I could insert voices to these sayings!) And if he isn't crazy about it he gives a little head nod and says in a not-so convincing voice "yeah, it's good." Proud to say that these bar cookies got the big eye vote!!


Chocolate Toffee Shortbread Bars

For the shortbread base:
1½ cups all-purpose flour
½ tsp. salt
¼ tsp. ground cinnamon
2 sticks (1 cup) unsalted butter, at room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 tsp. vanilla extract
3 oz. bittersweet or semisweet chocolate, finely chopped

For the topping
6 oz. bittersweet or semisweet chocolate, finely chopped
1½ cups toffee bits

Directions:

Preheat the oven to 375˚ F. Line a 9 x 13″ baking dish with foil and spray lightly with cooking spray. To make the shortbread, combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside. In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes. Blend in the vanilla. With the mixer on low speed, beat in the dry ingredients just until incorporated. Stir in the chopped chocolate until evenly distributed.

Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan. Bake for 18-20 minutes, or until the shortbread is bubbling. Remove the pan from the oven and transfer to a wire rack.

Sprinkle the 6 ounces of chopped chocolate evenly over the top of the cookie base. Cover the pan with foil and let sit for 5 minutes. Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer. Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere. Let the bars cool to room temperature. You may speed chilling by transferring to the refrigerator or freezer. When the topping is set, remove from the pan, transfer to a cutting board and slice into bars.

Nothing Beats Peanut Butter and Chocolate!

As many of you may already know, I have a tendency of eating peanut butter by the spoonfuls! It actually has become kind of a problem. A daily problem. To the point where I have to mentally tell myself to look pass the peanut butter. I could easily sit down with a jar of peanut butter and a spoon and eat the whole darn thing. In fact, that would be pretty close to heaven for me!

Last night during my nightly routine of surfing the internet I stumbled across a new blog! I love, love, love when that happens! I spent several hours reading and bookmarking recipes from Bake at 350! I am in pure awe at her cookie decorating skills!

While I was browsing her blog I stumbled across the post for Peanut Butter Chip Bars and immediately started salivating! I needed to try these and I needed to try them now! First of all, what is better than peanut butter and chocolate? And second, look at her pictures of the bars! Specifically the middle of the bars!! Their gooeyness sucked me right in!


Peanut Butter Chip Bars

6 TBSP unsalted butter
1/2 c chunky peanut butter
1 c sugar
1/4 c light brown sugar, packed
2 eggs
1 tsp vanilla
1 c flour
1/4 tsp coarse salt
1 tsp baking powder
1 c chocolate chips

Preheat oven to 350. Lightly grease an 8 x 8" pan

Whisk together the flour, salt and baking powder. Set aside. Cream the butter and peanut butter together until smooth. Beat in the sugars until combined. Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan (you WILL want to lick the spoon...it's yummy!). Bake for about 30- 32 minutes. Cool completely before cutting.

Enjoy the Sweet Escape!
-Jess

Chocolate Carmel Bars

These have to be one of my favorite bars. These bars take a bit of patience to make since they do have a few steps, but they are so worth the work. They are fantastic!! So, rich and gooey... you won't be able to say no.

2 1/4 cups flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 1/2 cups cold butter or margarine
2 cups semi-sweet chocolate chips
1 cup chopped pecans
1 jar-12oz caramel topping

In a bowl combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set 1/2 aside for topping. Press the remaining crumb mixture into a greased 9X13 pan. Bake at 350 degrees for 15 minutes. Sprinkle with chocolate chips and pecans. Whisk the caramel topping and remaining flour until smooth. Drizzle over the top. sprinkle with pecans. Sprinkle with reserved crumb mixture. Bake for 18-20 minutes or until golden brown. Cool for 2 hours before cutting.

To my coworkers... Yes! These are the bars that were at skills day on Nov 30th and Dec 1st.

Bake on!

-M

Marshmallow Crunch Brownies

These bars are oh so, so delicious. A guy at Zach's work deemed them "his favorite Jess treat!" They are the perfect combination of brownie, s'more, and rice krispie treats! Three of my favorite things! And the brownie was nice and fudgey! Yum-o!

Even though they were very tasty, I would make one change the next time I make them. I would highly recommend cutting the brownie portion of the recipe in half. This part of the bar was a little thick. Actually the bars were very thick overall. They came to the top of a cake pan, which is unusual for a cake, let alone bars. Cutting the brownie portion in half would help even out the portions of brownie, marshmallow, and rice krispie topping!

This recipe was found on The Brown Eyed Baker blog. This is the original recipe. The brownie portion has not been cut in half.

Marshmallow Crunch Brownie Bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Rich Butterscotch Bars

This is one of my grandma's many wonderful recipes! You know it has to be good when it comes from grandma's recipe box, right? I would die to have a day to just go through her ten recipe boxes and copy all of her mouth watering, super delicious recipes! I definitely have inherited the recipe collecting trait from her!

These were the bars that introduced me to my love of butterscotch! I actually don't know if I had ever really had anything with butterscotch in it before these bars. It was one of those things that I just thought I wouldn't like. I still remember when grandma brought these bars to the kitchen table and told me they were butterscotch. I didn't really want to try one, but knew I had to because I didn't want to hurt her feelings. I was thankful she had cut them into rather small, bite-size pieces. But after I took my first bite I was sure wishing she had cut them a little bit bigger. I had a second and then a third. And was wishing I could have a fourth and a fifth. I probably could have eaten the whole container. Of course my next question was "can I have the recipe please?"

These bars are a little on the rich and sweet side, if there is such a thing. But that didn't stop my co-workers from eating the whole pan in about eight hours!


Rich Butterscotch Bars
10 ounce bag of butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs
8 ounces cream cheese, softened
14 ounce can sweetened condensed milk
1 teaspoon vanilla
1 egg
1 cup chopped pecans

In a large microwave safe bowl, heat the butterscotch chips and butter until melted, stirring every thirty seconds until smooth. Add the graham cracker crumbs. Set aside 2/3 of a cup for the topping. Press the remaining crumb mixture into greased 13x9 pan.

In a small bowl, beat cream cheese until smooth. Add the sweetened condensed milk, vanilla, and egg. Stir in the chopped pecans. Pour over the crust. Sprinkle with reserved crumb mixture.

Bake at 325 degrees for 30-35 minutes. Let cool and store in the refrigerator.

Enjoy the Sweet Escape!
-Jess

Peanut Butter Cup Rice Krispie Treats = Pure Heaven

Last night I went to see Kari and Holly's super cute new condo and of course had to bring them a little housewarming treat! I went on the food blog hunt for a delicious recipe and boy did I find a good one! I was browsing on Brown Eyed Baker and under "the most emailed" category in the number three spot was peanut butter cup rice krispie treats. I knew I was going to love these just by the name alone! I clicked on the link and BAM suddenly there was this utterly amazing picture staring me in the face.

I love rice krispie bars. I love peanut butter. And I love chocolate. Put all three of these together and it was like walking through the gates to heaven!

It was absolutely hilarious listening to the moans and comments as five girls inhaled the bars. All I heard from the girls between bites was "I am definitely having seconds," "O-M-G," and "I could seriously sit and eat the whole pan."

Hopefully I have you all convinced by now that you need to make these bars in the near future! Everyone that eats them will love you forever!


Peanut Butter Cup Rice Krispie Bars

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter in a microwave safe bowl. Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

This was one heck of a Sweet Escape!

-Jess