Monday, May 5, 2014

Sweet Treats - Homemade Payday Bars and Oatmeal Biscoff Cookies

Teacher Appreciation Week has kicked off at Sophia's school and what better way to start a Monday back to school than with a dessert bar! I signed up to make some sweetness for our wonderful teachers. So glad I found this recipe at Cookies & Cups.

Hello Payday Bars!

These were a total hit (at school and at home). Way too dangerous to have within my reach!
16 oz salted dry roasted peanuts
2 cups peanut butter chips
3 Tbsp butter
1 (14 oz) can sweetened condensed milk
1 (10.5 oz) bag mini marshmallows
1-2 tbsp flaked sea salt

Spray 9x13 pan with baking spray or grease with butter. Sprinkle 1/2 peanuts in the bottom of the pan, reserving the other half for later.

In a large microwave safe bowl, heat peanut butter chips and butter in 30 second increments on 50% power. Stirring after each until melted.
Pour in sweetened condensed milk and microwave on high power for 1 more minute. Stir until smooth and combined.
Fold in marshmallows to peanut butter mixture until evenly coated and then pour over your peanuts in the pan.
Press the remaining nuts into the marshmallow mixture. Sprinkle with flaked sea salt and chill for about an hour.
Cut into squares.
*Next time, I plan on changing things up a bit. I found the whole bag of marshmallows to be a bit a much. So I might add 1/2 to 3/4 or maybe even substitute marshmallow creme (hubby's idea). And I think adding some chocolate would be a fun choice too; perhaps to the bottom layer of nuts? Yes, I realize it wouldn't be a Payday bar anymore - oh well. I can call it a Baby Ruth. :)
Now onto dessert #2!
Oatmeal Biscoff Cookies

For those who have flown Delta, well you know what I am talking about when I say, "Biscoff cookies are totally awesome." And let me say, they are even better as an oatmeal cookie. And let me also tell you, the Biscoff spread is HEAVEN! It can be hard to find, but check this out:
This is some serious danger!
And crunchy too? It's great with apple slices.
Or just on a spoon. 

Adapted from Two Peas and Their Pod

1 1/2 cups rolled oats
1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick butter, room temperature
3/4 cup brown sugar
1/4 sugar
1/2 cup Cookie Butter (non-crunchy)
1 egg

Preheat oven to 350 F. 

Mix rolled oats, flour, baking soda, cinnamon, and salt in bowl and set aside. Beat butter, sugars, and cookie butter until smooth and creamy. Beat in egg and vanilla until smooth and creamy again. Add in dry ingredients and beat until blended. Chill for 30 minutes.

Scoop rounded tablespoon onto lined cookie sheet. Leave a couple of inches between each dough ball. Bake for 8 minutes or until golden and slightly firm on the edge. Cool for 5 minutes and transfer to wire rack.