Peanut Butter-Chocolate Chip Snaps Recipe
Yield: 24 Servings
1 1/3 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c butter
1 oz unsweetened chocolate
2/3 c peanut butter
2/3 c honey
1/2 c brown sugar,packed
1 egg,slightly beaten
1 t vanilla
1 c walnuts,chopped
2 c semisweet chocolate chips
In a small bowl, combine flour, baking soda, baking powder, and salt;
set aside.
In a large saucepan, combine butter and unsweetened chocolate heat over
low heat, stirring constantly until melted. Remove from heat. Stir in
peanut butter, honey, brown sugar, egg and vanilla until smooth.
Gradually stir in flour mixture. Stir in walnuts and chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart on ungreased cookie
sheets. Bake in a 350 degree F oven 10-12 minutes or until edges are
firm. Let cool on cookie sheets 2 minutes. Transfer to wire rack; let
cool. Makes about 48 cookies.
Sweepstakes winner at the 1998 Indiana State Fair
Pecan Cheesecake Bars
1 c all-purpose flour
1/3 c brown sugar,firmly packed
1/3 c land o lakes® butter
-softened
1/2 c pecans,chopped
FILLING INGREDIENTS
8 oz cream cheese,softened
1/4 c sugar
1/4 c milk
1 t vanilla
heat oven to 350f. combine flour, brown sugar and butter in large
mixer bowl. beat at low speed until mixture is crumbly (2 to 3 minutes).
stir in pecans by hand. reserve 1 cup crumb mixture;
set aside.
Press remaining crumb mixture on bottom of ungreased 8-inch square
baking pan. Bake for 12 to 15 minutes or until lightly browned.
Meanwhile, combine all filling ingredients in small mixer bowl. Beat at
low speed until well mixed (2 to 3 minutes). Spread filling over hot,
partially baked crust. Sprinkle with reserved crumb mixture.
Continue baking for 30 to 40 minutes or until filling is set. Cool
completely; cut into bars. Store refrigerated.
Yield: 25 bars
1999 Spokane Washington State Fair winner
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