Did you have a nice weekend? I hope so! For me the weekend went by too quickly and I can not believe it is already Monday! I spent my morning getting this amazing soup in the crockpot, and making these delicious bars for my family to share this evening. It is a tradition in our home to have a ‘family home evening’ every Monday night. We have a short scripture based lesson, and do some sort of fun activity (ie play a game or watch a little monday night football/basketball) together. However, the most important part, in my boys opinion is that we always end with a treat! There are nights when I am not sure anyone listened to my lesson, but they sure perk up for the dessert! I look forward to this opportunity to (TRY to) teach my children good things but most importantly I love having the whole family home together. So, I will continue to make a treat every Monday in hopes that it will keep my boys excited about our little family night:)
And, HERE is my weekly menu ( thank you for the sweet emails–I will try to do better about posting it, but it is nice to know that you miss it:)
- ½ cup butter (1 stick), at room temperature
- ½ cup creamy peanut butter
- ¾ cup packed brown sugar
- 1 large egg yolk
- 1½ cups flour
- ½ cup quick oats
- ¼ teaspoon salt
- 3 cups chocolate chips
- 1 cup toffee baking pieces (Hershey's Heath brand)
- Heat the oven to 350°. If desired, line a 9x13 baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches. Spray foil with cooking spray. (FYI you can just spray the pan with cooking spray. I have not had trouble getting them out but the squares are prettier if you use the foil method.)
- In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
- Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).
- Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small offset spatula, spread the chocolate evenly over the crust.
- Sprinkle the toffee pieces over the chocolate, gently pressing them into place with the back of a large spoon. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into squares. For maximum freshness, store the bars in the refrigerator.
Recipe Source: Family Fun Magazine via Marta Writes