I'm more than a little obsessed with peanut butter--well, with nut butters in general. In my cupboards I have 4 different kinds of peanut butter and 3 other nut butters, and that's not even counting the coconut butter variations. Some might say I have a problem with nut butter consumption, but one person's problem is another person's pleasure.
I have found ways to have peanut butter in practically every meal. In the mornings before I run I have a "banana taco," a banana cut in half lengthwise and spread with a thick layer of chunky peanut butter. I like to have some with my afternoon apple, and I have been known to add a spoonful to soups or stews to give it a hearty, thick flavor. I also have a habit of running my finger around the inside of the jar and then sprinkling the peanut-butter smeared finger with chocolate chips before gnawing on it, but that's not what we're talking about today.
Today we're talking about peanut-chocolate blondies:
I don't mean to be a stickler, but if you're calling something "peanuttiest blondies" I expect to be punched in the face with peanut flavor. These were good, no doubt about it, but I thought the actual peanut taste was pretty mild, considering they had chopped peanuts, peanut butter, and I subbed some peanut flour for regular AP in the mix. I did add quite a bit of chopped chocolate to the mix, so the overall effect was of a peanuttyish chocolate chip bar.
Oh, and I think I overbaked them. I've had a fear of underbaked bar cookies ever since I created this hot mess back in July:
So I had a "better safe than sorry" policy where these bars were concerned, and they took their sweet time in the oven.
Still, these were eagerly devoured around the house and by J's students, and I found that just a thin layer of peanut butter smeared on top made them perfect for me!
Chocolate Raspberry Truffles
11 years ago
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