Recipes

Here's the recipes as requested!

Crunchy Peanut Butter Bars

2 3/4 cups flour
1 1/4 cups packer brown sugar
1 egg
1 cup butter, softened (or 1/2 c. butter & 1/2 c. shortening-I always use butter though)
1/3 cups chunky peanut butter-I pile on a little extra :)
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
1 cup (6 ounces) semisweet chocolate chips, melted
1.2 cup chunky peanut butter
1 1/2 cups crushed cornflakes

In a large bowl, combine first eight ingredients (batter will be thick). Press into an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350 degrees for 15-20 minutes or until set. Cool 5 minutes. Meanwhile, in a small bowl, combine chocolate chips and peanut butter; stir in cornflakes. Carefully spread on top. Cut into bars.
*I always double the topping, we like it thick. :)
*Most of the time, I use crisp rice cereal instead of the crushed cornflakes, I think the guys like it better that way, either way is good though. :)




Frozen Mocha Torte

1 1/4 cups chocolate wafer crumbs (I use cookies like oreo's)
1/4 cup sugar
1/4 cup butter, melted
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2/3 cup chocolate syrup
2 tablespoons instant coffee granules
1 tablespoons hot water
1 cup whipping cream, whipped
Chocolate-covered coffee beans, optional

Combine 1 cup wafer crumbs, sugar and butter. Press onto the bottom and 1" up the sides of a greased 9" spring-form pan; set aside. In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk and chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over the crust. Sprinkle with remaining crumbs.
Cover and freeze for 8 at least hours or overnight. when ready to serve, uncover and remove from freezer and garnish with coffee beans if desired.
Yield: 10-12 servings


And for the doughnut recipe, click here