Sunday, November 16, 2014

PBC Cookie Biscotti Sticks

There is something special about turning out something tasty from the kitchen in a short amount of time.  Yes, you can easily do that with a box mix, but creating it from scratch makes it so much better.  Recipes like these should be filed under "magic time". That way when you are in a pinch for time your resources are easy to get to. Outside of the two to three hours chilling time, these bars can be assembled and baked in a little over 30 minutes. That factor, as well as the taste, definitely qualifies for being special.

This particular recipe has 2 layers.  The bottom layer, much like a granola bar, is baked and consists of packed oats coated with a sweet mixture of brown sugar and peanut butter.  Topping it all off is sweet blend of butterscotch, chocolate and peanut butter.  The peanut butter and chocolate (PBC) combination does have quite a number of fans, so do not expect these to last long.

PBC Cookie Biscotti Sticks
adapted from Southern Living Christmas

Ingredients/ bottom layer
1 tsp vanilla extract
1/4 cup light corn syrup
2/3 cup butter
1/4 cup peanut butter
1 cup light brown sugar
3 1/2 cups oats (regular, not quick cooking)

Ingredients/ top layer
1 12 oz package semisweet chocolate chips
1 cup butterscotch chips
1/2 cup creamy peanut butter
2 tbs shortening
1/2 cup chopped peanuts

Preheat the oven to 375 degrees and line a 9 x 13 inch pan with foil.

For the bottom layer, melt butter in a large saucepan placed over medium heat.  Stir in brown sugar and corn syrup.  Let cook and continue to stir until sugar has completely dissolved. Remove saucepan and add peanut butter and vanilla extract to mixture. Stir until peanut butter has melted and and is evenly dispersed through the batter.  Then stir in oats in 1/2 cup increments, making sure that there are no dry oats left, all are coated with the batter.

Empty mixture into prepared pan.  Using the back of a spoon or clean hands, press the mixture evenly in the pan covering all edges and corners.  Place pan in oven and bake for 20 to 22 minutes.  When done, it should be a golden brown hue and the oats more solid and crisp.     

The other layer starts by setting up a double boiler.   Once the water starts to simmer in the lower pot, cover with the top pot. Fill pot with chocolate chips, butterscotch chips and shortening.  Once you see the chips starting to melt, mix with a spoon.  Then let the mixture rest 2-3 minutes and then stir again. Repeat that process until all the chips are melted and batter is smooth.  Add the peanut butter and stir until completely blended.

Pour chocolate mixture over bottom oat layer.  Smooth out evenly and top with chopped peanuts.  Place pan on cooling rack and let sit for 20 minutes.  Cover pan and place in refrigerator to firm up for a few hours.

Remove and let sit at room temperature for about 5 minutes.  Then cut into 12 one inch wide strips.
                                 **2 YEARS AGO: Chocolate Pumpkin Layer Cake**