I wish I had a video compilation of people’s reactions when they taste these peanut butter bars. In my experience their eyes get wide and they exclaim something like, “Oh my god!” Then they ask me for the recipe. These are seriously the most delicious and addictive treats I’ve ever had. Once I start eating them I have trouble stopping. One time back in high school I received a marriage proposal when a friend of mine tried one. I think I can safely say that if you like peanut butter, you’re going to love these peanut butter bars. I first wrote about them back in 2011, but I halved the recipe and it just wasn’t the same. But since I needed a boatload of goodies for holiday parties and other get-togethers this week I whipped up a full batch (a whole jelly roll pan’s worth) and served them on three different occasions. I ate more than my fair share too! Didn’t I say they’re addictive?
1 c (2 sticks) melted butter
16 oz (1 jar) chunky peanut butter
1 1/2 c graham cracker crumbs
1 lb powdered sugar
8 oz Hershey bar (I used two 4.4 oz bars)
The original recipe, which is handwritten on an index card in my mom’s recipe organizer, simply says “mix together all ingredients except Hershey bar.” But I’ve found that it works best if you stir together the melted butter, peanut butter, and graham cracker crumbs in a large bowl first. You can just use a wooden spoon for this. When those ingredients are thoroughly mixed add about half of the powdered sugar and stir to combine. At this point you’re going to wonder how in the heck you’ll ever be able to get the remaining powdered sugar to mix in, but it will work. Dump the rest of the powdered sugar into the bowl and stir in as much as possible with the wooden spoon. I always have to resort to using my hands near the end before the mixture gets so thick. I promise if you work at it long enough you can get all of the powdered sugar incorporated! Press the peanut butter mixture into the bottom of a large jelly roll pan (mine is 15x11x1″), using whatever you can find to smooth it out (a rolling pin or round glass works best, but I used the bottom of a measuring cup).
In a small microwave-safe bowl, melt the Hershey’s chocolate. This should take about 1-2 minutes on high. Spread the melted chocolate evenly over the peanut butter mixture with a spatula. Put the whole pan in the refrigerator to cool. Wait until the chocolate has solidified to slice into squares. Enjoy!
Based on Jane’s Peanut Butter Bars (written on an index card).
When September rolls around it means that it’s late enough in the year for me to bake with pumpkin again, but somehow I waited eighteen days to take advantage of that freedom in 2016. What a shame! But I think this pumpkin bread was worth the wait. I first tried this Taste of Home recipe over a decade ago with great success, but one of the ingredients was a tad problematic. Finding cook-and-serve vanilla pudding in 3 oz packages was impossible! I had to buy a larger box and just roughly guess at the right amount to pour into the batter. It was annoying so I found other recipes to try instead. But this year I was browsing the grocery aisles and found the little 3 oz pudding packages! It was a sign that this tried-and-true pumpkin bread recipe needed to make a comeback this fall.
As I was baking today I did make a couple of minor changes to the Taste of Home recipe. Actually, they were more like augmentations. The original recipe called for just 1 teaspoon of cinnamon as seasoning, but one of my other go-to pumpkin bread recipes (see my spiced pumpkin bread recipe here) calls for a host of other spices as well. So I also included nutmeg, cloves, ginger, and pumpkin pie spice in today’s baking endeavor. Similarly, I added 2 teaspoons of vanilla because it makes everything better. The result was absolutely fantastic. In spite of being on a diet I tried a piece this evening. This may be the best pumpkin bread I’ve ever tasted! The perfect fall treat to share with my co-workers tomorrow!
5 large eggs
1 1/4 c canola oil
1 can (15 oz) pumpkin puree
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 packages (3 oz each) cook-and-serve vanilla pudding mix
1 tsp baking soda
2 c all-purpose flour
2 c granulated sugar
Beat the eggs in a large mixing bowl with an electric mixer. Make sure it’s a really big bowl because this recipe makes 2 loaves which means a lot of batter! Add the canola oil, pumpkin puree, and vanilla and beat until smooth. Add the cinnamon, nutmeg, cloves, ginger, pumpkin pie spice, and salt and beat until combined, scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla pudding mix and baking soda and beat until combined. Lastly, add the flour and sugar and beat until combined. Pour the batter (it’s pretty thin and easily pourable) into two 8×4″ loaf pans coated with cooking spray. (I only have one loaf pan at the moment so I used a 12 cup bundt cake pan instead. If you go this route make sure that every nook and cranny of the pan is coated with spray because you don’t want the cake to stick!) Bake at 325 deg F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before inverting the loaves (or cake) onto a wire rack. Cool completely before slicing. Enjoy!
Based on Taste of Home’s Delicious Pumpkin Bread.
Fall officially started over a week ago, but we’re still waiting for it to arrive here in Los Angeles. But luckily according to my self-imposed rules I can bake with pumpkin again since it’s after September 1st! Until it finally cools off (although this week has been slightly more comfortable) at least we can enjoy pumpkin-flavored treats! Like this delicious pumpkin bread. Last year I posted a great recipe for spiced pumpkin bread, but I’ve been wanting to try a slightly different version for a while. This new recipe contains buttermilk which is always a plus. It does amazing things for banana bread so why not pumpkin bread too? I’m really glad I tried this recipe because it is delicious. Everyone at work loved it, and I ate a few too many pieces of it myself. This pumpkin bread was the perfect way to welcome the fall and celebrate the approaching holiday season.
1 c canola oil
3 c sugar
1 can (15 oz) pumpkin puree
2/3 c buttermilk
1 Tbsp vanilla
2 Tbsp pumpkin pie spice (I mixed a homemade version since I was out)
1/4 tsp cardamom
2 tsp salt
2 tsp baking soda
3 1/2 c flour
In a large bowl, mix together the canola oil, sugar, pumpkin, eggs, buttermilk, and vanilla. I usually use an electric mixer for this to make sure the batter is smooth. Add the pumpkin pie spice (or homemade mix of spices like I made), cardamom, salt, and baking soda and beat until combined. Add the flour to the bowl and blend until combined, scraping down the sides of the bowl with a spatula as needed. Divide the batter between a couple of greased loaf pans. The original recipe calls for three small loaf pans, but since I don’t have any of those I used one 9×5″ pan and one 8×4″ pan instead. (There was actually some batter leftover in this configuration so next time I’ll try three 8×4″ pans and make slightly smaller loaves.) Bake at 325 deg F for at least 1 hour (mine took a bit longer to set in the middle), or until a toothpick inserted in the center comes out clean. Enjoy!
Based on The Mommy Mess’s Buttermilk Pumpkin Bread.