I wish words would flow freely through my fingers onto the keyboard but 85 percent of the time it’s a struggle. I wouldn’t call it writers block per say, it’s more like the annoying awkward cousin. You know whom I am talking about. Every family has one. They make inappropriate jokes that turn up your lips into a half grimace, half-smile. It’s exhausting being polite sometimes. Anyways, my point is if I force the words to come out, they end up stilted. So normally when it times to a write blog post, it takes all day. I get up, work on freelance articles, check on twitter and occasionally write a sentence or two.
Yesterday in the middle of this dance I call writing, I got up and made these Rolo Stuffed Peanut Butter Cookie Bars. Oh man, are they sinful. By the way, new favorite word alert! Sinful. I love how it rolls off your tongue. Am I a nerd or what? Don’t answer that. It’s a rhetorical question people, sheesh. Moving on, these peanut buttery squares ooze with caramel and the chopped up bittersweet chocolate counterbalances the saltness from the peanut butter. Enjoy!
Yield: 32 bars
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup light brown sugar
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 4 squares of bittersweet chocolate, chopped
- 1/2 cup of mini rolos
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
In a small bowl, mix together the dry ingredients and set aside. In the bowl of an electric mixer fitted with a paddle, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Then add the one egg and the vanilla extract, mix until combined. Reduce speed to low and add the dry ingredients to the wet batter. Be careful to not over mix. Using a rubber spatula, fold in the chopped bittersweet chocolate. Turn out half the mixture into the prepared pan and press into an even layer. Scatter the rolos on top. Cover with the remaining cookie dough. Bake for 16 to 20 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container.