PRIZE TESTED RECIPES5
$200 WINNER
Ilona W agn e r, dew ey, az
CHILDHOOD-FAVORITE HOLIDAY SWEETS CATEGORY, DECEMBER 2009
CHOCOLATE-PEANUT BUTTER BARS
34
cup butter, softened
i
cup packed brown sugar
1
egg
2
tsp. vanilla
>2
tsp. salt
2
cups all-purpose flour
i
12
-oz. pkg. semisweet
chocolate pieces
3
Tbsp. butter
A
cup hot strong coffee
'A
cup peanut butter
i
cup powdered sugar
1.
H eat oven to
350
°F. L ig h tly
grease a
15
x l
0
x l-in c h baking
pan or line the pan w ith foil or
parchm ent; set aside. For
cookie base, in large m ix in g bow l beat the
3A
cup
butter on m edium to hig h for
30
seconds. Add
brow n sugar; beat u n til com bined, occasionally
scraping sides of bowl. Beat in egg, vanilla, and
salt u n til com bined. Beat in as m uch flo ur as you
can w ith m ixer. S tir in any rem aining flour.
E v e n ly spread dough in prepared pan.
2. Bake for
20
to
22
m inutes u n til edges are
golden brown. C ool com pletely on w ire rack.
3. For frosting, in sm all saucepan com bine
chocolate and
3
tablespoons butter. Stir over low
heat until m elted and smooth. Remove from heat.
Transfer chocolate m ixture to a m edium bowl.
W h is k in coffee and peanut butter until
com bined. W h is k in powdered sugar until
smooth. Spread on cookie base. L e t stand until
frosting is set. C u t in bars. MAKES
36
BARS.
Grand Prize
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $10,000. See
page 223
for details.
photos BLAINE MOATS food styling GREG LUNA
