Chopped Liver

This is definitely not a recipe/food for everyone, but I’d been vaguely wanting chopped liver for about a decade, and I’m glad to have finally gotten around to it! We always used to have it before the meal on Thanksgiving, but with Hannuka coming up that’s a decent excuse to make it too!

My mom and I looked at a few cookbooks and took/ignored what we wanted from multiple recipes (5 eggs? Really?? I could see maybe 2, but 5 is a whooole lotta egg!) and the result tasted exactly like I remembered/wanted. In the future I would probably try using the food processor more sparingly, to leave a tiny bit of texture, but if you’re into super smooth, that’s easy enough to achieve too!

Ingredients:

  • 2 pounds chicken livers
  • 1 jumbo sweet onion
  • approximately 1/2 cup schmaltz (rendered chicken fat)
  • 1 large egg, hard boiled

You can apparently buy schmaltz jars in some stores. We made it – bought a big thing of chicken fat, heated it in the top of a double boiler until it melted, and strained through cheesecloth. That’s it!

Clean the chicken livers (cut out the connective tissue looking bits).

Liiiitle bit of liver for some happy kittens!

Heat 2 tablespoons of the schmaltz in a large pan over medium-high heat, then add the onions. Cook, stirring occasionally, until browned and lightly softened, 4-5 minutes. Remove the onions from the heat, and set aside.

Add another 3 tablespoons of schmaltz to the pan and return it to the heat, lowering to medium. Add as many livers as can fit in a single layer to your pan, and cook until cooked through, then place in the bowl with the onions and continue with the remaining livers, adding more schmaltz as needed if the pan looks dry.

Once all the livers are cooked, add the egg and a pinch of salt.

This is half, we put it in the food processor in 2 batches, but it turned out not to be so much that it would overload it, I don’t think.

Process for just a few seconds. Scrape down the sides of the food processor to catch stray onions, then taste and add any additional salt as desired.

Process for another few seconds until well combined, and the texture you prefer. Transfer to a container and refrigerate until cool, then serve with bread or crackers.

We put half straight into the freezer as we weren’t going to eat THAT MUCH LIVER any time soon. We haven’t defrosted it yet, but it’s supposed to be good if you move it to the refrigerator the day before you want to eat it.

Chopped Liver

 

  • 2 pounds chicken livers
  • 1 jumbo sweet onion
  • approximately 1/2 cup schmaltz (rendered chicken fat)
  • 1 large egg, hard boiled

Clean the chicken livers.

Heat 2 tablespoons of the schmaltz in a large pan over medium-high heat, then add the onions. Cook, stirring occasionally, until browned and lightly softened, 4-5 minutes. Remove the onions from the heat, and set aside.

Add another 3 tablespoons of schmaltz to the pan and return it to the heat, lowering to medium. Add as many livers as can fit in a single layer to your pan, and cook until cooked through, then place in the bowl with the onions and continue with the remaining livers, adding more schmaltz as needed if the pan looks dry.

Once all the livers are cooked, add the egg and a pinch of salt, and process for just a few seconds. Scrape down the sides of the food processor to catch stray onions, then taste and add any additional salt as desired. Process for another few seconds until well combined, and the texture you prefer. Transfer to a container and refrigerate until cool, then serve with bread or crackers.

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Korean Popcorn Chicken

I don’t think I’d ever made fried chicken before, and I certainly hadn’t made double fried chicken, but I’m glad I finally did because this was a very, very good dinner.

When I made this, we used way more rice cakes than chicken, because I didn’t bother measuring at all, but I’m going to give the original measurements because realistically more chicken than rice cake probably is the proper proportion. We still were really into this, though, and all the leftovers disappeared very quickly.

Ingredients:

  • 18 ounces chicken breast, rinsed under cold water and cut into bite sized pieces
  • 5.3 ounces fresh Korean rice cakes, cut in half (if using frozen, put them in a bowl of warm water for 10 minutes, drain, and pat dry on paper towels)
  • 1 tablespoon rice wine
  • 2 teaspoons ginger powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup potato starch or corn starch (we used corn)
  • cooking oil for deep frying (we used peanut)
  • sesame seeds or finely chopped green onion for garnish (optional)

Sauce:

  • 5 tablespoons ketchup
  • 1 1/2 tablespoons gochujang (you can find it gluten-free on Amazon if needed)
  • 2 tablespoons honey
  • 2 tablespoons dark brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon minced garlic

Drying the huge amount of rice cakes.

Combine the chicken, rice wine, ginger powder, salt, and ground black pepper in a large bowl or large ziplock and mix well. Cover/seal and refrigerate for 30 minutes to marinate.

While the chicken marinates, stir together all the sauce ingredients in a medium bowl and set aside. Heat the cooking oil in a deep saucepan/wok to about 350 degrees. Line 2 plates with paper towel, and have more paper towels nearby.

Because of the excessive amount of rice cakes, we actually ended up doubling the sauce last minute, but this is the original amount.

Pour the potato/corn starch in a dish and coat the refrigerated chicken, working in batches to ensure each piece is fully coated.

Once the oil is hot, deep fry the rice cakes in batches, cooking until the outer layer turns crispy (about 30 seconds). The change isn’t visible while they’re in the oil, but when you strain them out if you poke them carefully, they will be crisp. Place the fried rice cakes on a paper towel-lined plate.

Once all the rice cakes are fried, give the oil a moment to heat again, in case the cool rice cakes lowered its temperature, and then begin frying the chicken in batches, cooking 2-3 minutes until lightly browned, and setting the drained chicken on a paper towel-lined plate to drain. For this step, it’s possible to do it alone, but significantly easier if you have one person to have gross chicken-hands dropping the starch-coated chicken into the hot oil, and a second person with clean hands fishing them back out with a large strainer-spoon.

Once all the chicken has been fried once, fry a second time, again 2-3 minutes, until a deeper golden brown. At the end of each 2-3 minute period the chicken begin bubbling more frantically, which is a good sign they’re ready to come out. Set aside the cooked chicken.

Heat a large skillet, then add the prepared sauce, boiling 1-2 minutes while stirring constantly. Add the chicken and rice cakes, stirring to coat.

If you actually follow the ingredient list, rather than winging it, you’ll have a more reasonable (chicken-heavy) proportion of chicken to rice cakes, but either way it’s going to taste fantastic!

Top with any seeds or green onions as desired, and serve.

No seeds for me, please!

Korean Popcorn Chicken

From My Korean Kitchen.

  • 18 ounces chicken breast, rinsed under cold water and cut into bite sized pieces
  • 5.3 ounces fresh Korean rice cakes, cut in half (if using frozen, put them in a bowl of warm water for 10 minutes, drain, and pat dry on paper towels)
  • 1 tablespoon rice wine
  • 2 teaspoons ginger powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup potato starch or corn starch
  • cooking oil for deep frying
  • sesame seeds or finely chopped green onion for garnish (optional)

Sauce:

  • 5 tablespoons ketchup
  • 1 1/2 tablespoons gochujang
  • 2 tablespoons honey
  • 2 tablespoons dark brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon minced garlic

Combine the chicken, rice wine, ginger powder, salt, and ground black pepper in a large bowl or large ziplock and mix well. Cover/seal and refrigerate for 30 minutes to marinate.

While the chicken marinates, stir together all the sauce ingredients in a medium bowl and set aside. Heat the cooking oil in a deep saucepan/wok to about 350 degrees. Line 2 plates with paper towel, and have more paper towels nearby.

Pour the potato/corn starch in a dish and coat the refrigerated chicken, working in batches to ensure each piece is fully coated.

Once the oil is hot, deep fry the rice cakes in batches, cooking until the outer layer turns crispy (about 30 seconds). Place the fried rice cakes on a paper towel-lined plate.

Once all the rice cakes are fried, give the oil a moment to heat again, in case the cool rice cakes lowered its temperature, and then begin frying the chicken in batches, cooking 2-3 minutes until lightly browned, and setting the drained chicken on a paper towel-lined plate to drain. Once all the chicken has been fried once, fry a second time, again 2-3 minutes, until a deeper golden brown.

Heat a large skillet, then add the prepared sauce, boiling 1-2 minutes while stirring constantly. Add the chicken and rice cakes, stirring to coat. Top with any seeds or green onions as desired, and serve.

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Strawberry Chocolate Chip Cookies

While I know changing anything about an America’s Test Kitchen is madness, as they test everything 1,000 ways to find the very best methods (and don’t worry, I did retain their unusual stirring method!), I am quite pleased with the results from replacing nuts with freeze-dried strawberries. Chocolate and strawberry is always a good combo, and the browned butter rounds out an irresistible cookie!

Thick and loaded with things!

Ingredients:

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup lightly crumbled freeze-dried strawberries, measured after crumbling (or, if you must, chopped and toasted pecans or walnuts)

Place one oven rack in the center and preheat oven to 375 degrees. Line to baking sheets with parchment and set aside. In a small bowl, combine the flour and baking soda and set aside. Cut 4 tablespoons of the butter into tablespoon-sized chunks and place in a large heat-safe bowl, then set aside.

Heat the remaining 10 tablespoons of the butter in a skillet over medium-high heat until melted, then continue to cook, stirring frequently, until the melted butter is dark golden brown and has a nutty scent. Pour the melted butter over the 4 tablespoons of butter in the large bowl and stir until evenly melted.

Whisk in the sugars, salt, and vanilla.

Add the egg and yolk, whisking until no lumps remain, about 30 seconds.

Let the mixture rest for 3 minutes, then whisk a further 30 seconds, rest another 3 minutes, and repeat the whisking and resting a further 2 times. Allowing the sugars to melt into the butter like this apparently adds a bit of a toffee flavor to the finished cookie, and by the looks of it also works some extra air in (lightening the color) while it cools a bit.

Using a rubber spatula, mix in the flour mixture until just combined.

Add the chocolate chips and strawberries, again stirring until just combined.

Divide into 16 portions, each roughly 3 tablespoons in size, and place on the lined baking sheets, about 2″ apart.

Bake one sheet at a time, rotating the pan halfway through, 10-14 minutes, until the cookies are golden brown, with set edges but soft centers, then repeat with the second pan. I cooked my first batch for 12 minutes and they weren’t burnt, but were more baked than they had to be, and my second batch for 10 minutes which was just right with the oven I was using.

12 minutes total

10 minutes total (and I was out of parchment)

Let cool on the pan for several minutes, then transfer to a wire rack to cool completely (or eat warm, who are we kidding?!).

Strawberry Chocolate Chip Cookies

Lightly adapted from The Complete America’s Test Kitchen TV Show Cookbook 15th Anniversary Edition.

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup lightly crumbled freeze-dried strawberries, measured after crumbling

Place one oven rack in the center and preheat oven to 375 degrees. Line to baking sheets with parchment and set aside. In a small bowl, combine the flour and baking soda and set aside. Cut 4 tablespoons of the butter into tablespoon-sized chunks and place in a large heat-safe bowl, then set aside.

Heat the remaining 10 tablespoons of the butter in a skillet over medium-high heat until melted, then continue to cook, stirring frequently, until the melted butter is dark golden brown and has a nutty scent. Pour the melted butter over the 4 tablespoons of butter in the large bowl and stir until evenly melted. Whisk in the sugars, salt, and vanilla, then the egg and yolk, whisking until no lumps remain, about 30 seconds. Let the mixture rest for 3 minutes, then whisk a further 30 seconds, rest another 3 minutes, and repeat the whisking and resting a further 2 times.

Using a rubber spatula, mix in the flour mixture until just combined, then add the chocolate chips and strawberries, again stirring until just combined. Divide into 16 portions, each roughly 3 tablespoons in size, and place on the lined baking sheets, about 2″ apart. Bake one sheet at a time, rotating the pan halfway through, 10-14 minutes, until the cookies are golden brown, with set edges but soft centers, then repeat with the second pan.

Let cool on the pan for several minutes, then transfer to a wire rack to cool completely.

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Vegan Peanut Butter Banana Cake Balls

If you’re the one person on earth I’m likely to have mailed vegan baked goods to this week, a) check your mail tonight, and b) just skip this post. Everyone else, let’s talk delicious things that you’re going to have to make for yourself!

These cake balls, as most cake balls/cake pops do, consist of crumbled up cake mixed with frosting, then coated. Here we’re making a dense, super banana-y cake (worthwhile on its own), a rich delicious peanut butter frosting, and coating them in dark chocolate. Really hard to go wrong with that flavor combo! I doubled the cake and frosting (to make a 9×13″ of cake, vs a 9×9″), which made twice as many cake balls as I could reasonably mail, and definitely more than I actually had the patience to roll or coat, so I’ve put the recipes back down to the baseline, 9×9″ size, but if you have a party or something coming up and need SO MANY CAKE BALLS, go for it!

That wasn’t all of them!

Ingredients:

Banana Cake:

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2-4 tbsp aquafaba (liquid from a can of chickpeas) or milk of choice – the aquafaba sounds like a weird choice, but doesn’t flavor the frosting and gives you an excuse to make some crispy baked chickpeas while you let the cake cool!

To Finish:

  • 1 – 1 1/2 10 ounce bags dark chocolate chips
  • vegetable shortening, optional

To make the cake, preheat your oven to 350 degrees and grease a 9×9″ cake pan. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a large bowl, whisk together the sugar and oil, then whisk in the banana, followed by the water and vanilla.

Add the dry mixture to the wet, stirring until just combined.

Pour the mixture into the prepared pan.

Bake 45-50 minutes until the cake passes the toothpick test.

If you are making a double batch, bake in a 9×13″ pan. Check at 45 minutes, and if the top is already browned, cover with foil to prevent burning and bake another 10-15 minutes until the cake passes the toothpick test.

Let the baked cake cool, at least until you can handle it comfortably, or completely. Meanwhile, make the frosting by stirring together the peanut butter, powdered sugar, and 2 tablespoons of the aquafaba/milk, adding additional additional liquid as needed to reach your desired consistency (in this case, a smoother, spreadable consistency will be much easier than a thicker one!). Line plates or a baking sheet (whatever fits in your freezer) with wax paper and set aside.

Too thick!

Lovely!

Once the cake has cooled and the frosting is prepared, crumble the cake by hand into a large bowl. Stir in the frosting, mixing well.

Just get wrist deep right up in there.

Roll portions of the mixture into balls and place on the prepared plate/sheet. How big you use is really up to personal preference – smaller balls will have a comparatively higher amount of chocolate coating, but also make for more balls and more coating you have to do. Larger balls are appealing at first, but can be intimidating to eat all of. Probably smaller than golf balls? Sure.

That’s a second layer, the first layer completely filled the bottom of the 9×13 (using the doubled amount).

At this point,  you can coat the balls in chocolate now, or place them in the freezer for at least an hour to let them firm up some to ensure they hold together well while being dipped.

In a small saucepan, melt the chocolate over low heat, adding shortening if desired to thin the chocolate to allow it to coat more smoothly. Using forks or toothpicks, dip each cake ball into the melted chocolate, tapping the fork/toothpick on the edge of the pot to shake off excess, then place back on a parchment lined pan/plate and refrigerating to set the chocolate. Once the chocolate has firmed, they’re ready to enjoy!

Vegan Peanut Butter Banana Cake Balls

Frosting from Veggie Inspired, cake from Genius Kitchen.

Banana Cake:

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2-4 tbsp aquafaba (liquid from a can of chickpeas) or milk of choice

To Finish:

  • 1 – 1 1/2 10 ounce bags dark chocolate chips
  • vegetable shortening, optional

To make the cake, preheat your oven to 350 degrees and grease a 9×9″ cake pan. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a large bowl, whisk together the sugar and oil, then whisk in the banana, followed by the water and vanilla. Add the dry mixture to the wet, stirring until just combined. Pour into the prepared pan and bake 45-50 minutes until the cake passes the toothpick test.

Let the baked cake cool, at least until you can handle it comfortably, or completely. Meanwhile, make the frosting by stirring together the peanut butter, powdered sugar, and 2 tablespoons of the aquafaba/milk, adding additional additional liquid as needed to reach your desired consistency. Line plates or a baking sheet with wax paper and set aside.

Once the cake has cooled and the frosting is prepared, crumble the cake by hand into a large bowl. Stir in the frosting, mixing well, then use your hands to roll portions of the mixture into balls, placing on the lined plate/sheet. Freeze for at least an hour to firm, if desired.

In a small saucepan, melt the chocolate over low heat, adding shortening if desired to thin the chocolate to allow it to coat more smoothly. Using forks or toothpicks, dip each cake ball into the melted chocolate, tapping the fork/toothpick on the edge of the pot to shake off excess, then place back on a parchment lined pan/plate and refrigerating to set the chocolate, then enjoy.

 

 

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Old-Fashioned Cornbread (gluten-free)

It’s a cornmeal-only cornbread, that gives you a great corn flavor that happens to be gluten-free. It’s sturdy, lightly sweet, and comes together pretty quickly for a cornbread that’s good on its own, or crumbled up into stuffing!

Ingredients:

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined – really beat the eggs well to brake them up so you don’t get bits of scrambled eggs in the bread!

Add the buttermilk and mix well again.

Add the dry goods and mix again until well combined. I thought the batter seemed alarmingly liquid-y at this point, but it firmed up just fine while baking.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test.

At 25 minutes when I took mine out of the oven and jostled the pan it looked like it jiggled a bit, but a toothpick came out clean so I called it done, and (when it had cooled and I checked it out later) it was, indeed, baked through.

Serve warm, or cool in the pan before slicing.

Old-Fashioned Cornbread

From the Gluten-Free on a Shoestring book.

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined. Add the buttermilk and mix well again. Add the dry goods and mix again until well combined.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test. Serve warm, or cool in the pan before slicing.

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No Knead Crockpot Rolls

These crockpot rolls use the basic Artisan Bread in Five Minutes a Day dough, but are ‘baked’ in a crockpot so you don’t have to heat up the house (less of a concern this time of year!) and they remain soft and moist, although you can crisp up the tops a bit under the broiler after they bake. You can also, as I did, add some herbs and/or cheese for added flavor.

Ingredients:

  • 3 cups lukewarm water
  • 1 1/2 tablespoons yeast (1 1/2 packets)
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached all-purpose flour
  • 1/2 cup herbs, optional (I used roughly 1/4 cup rosemary, 1/4 cup thyme)
  • 1/2 cup grated cheese, optional (I used parmesan)

This ingredient list makes enough dough for 3 batches of 8 rolls. You can scale down for fewer rolls, but the dough keeps in the fridge for up to 2 weeks so why not keep it around for rolls for several days?

In a large bowl or plastic container, stir together the water, yeast, and salt. Add the flour, herbs, and cheese, and stir until just evenly combined.

Cover the bowl loosely and let the dough rise in a warm place at least two, and up to five hours. At this point the dough is ready to cook, or be refrigerated.

maybe don’t get lazy about measuring yeast AND let it rise 5 hours… luckily this is an incredibly forgiving dough!

When ready to ‘bake’, grease a piece of parchment paper and place in a crockpot. Take about 1 pound of the dough (1/3 of the total) and divide it into 8 even pieces – the dough will be sticky, especially if it hasn’t been refrigerated, but can be shaped roughly into balls. Place the dough balls on the greased parchment paper, cover the crock pot, and turn on high heat.

Cook the bread for about an hour, until the surface is soft but feels baked – I found that for dough straight out of the fridge, 70 minutes worked well. I also noticed that with cheese in the dough, some of the melted cheese looked misleadingly like ‘uncooked’ dough, so don’t get fooled by that!

Cooked and ready to be eaten!

You can eat the bread straight out of the crockpot, or broil to get a slightly crisper and much darker colored top. Place on a pan (without the parchment paper – learned that the hard way!) and cook under the broiler approximately 8 minutes, rotating halfway through and keeping an eye on things as broiling goes from 0 – ashes so very fast!

Looks-wise, broiled is the clear winner to me, but if you don’t have the extra 8 minutes it’s totally fine.

Eat the bread warm, or cool on a wire rack to keep the bottom from getting soggy.

No Knead Crockpot Rolls

Lightly adapted from Artisan Bread in Five Minutes a Day.

  • 3 cups lukewarm water
  • 1 1/2 tablespoons yeast (1 1/2 packets)
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached all-purpose flour
  • 1/2 cup herbs, optional
  • 1/2 cup grated cheese, optional

In a large bowl or plastic container, stir together the water, yeast, and salt. Add the flour, herbs, and cheese, and stir until just evenly combined. Cover the bowl loosely and let the dough rise in a warm place at least two, and up to five hours. At this point the dough is ready to cook, or be refrigerated.

When ready to ‘bake’, grease a piece of parchment paper and place in a crockpot. Take about 1 pound of the dough (1/3 of the total) and divide it into 8 even pieces – the dough will be sticky, especially if it hasn’t been refrigerated, but can be shaped roughly into balls. Place the dough balls on the greased parchment paper, cover the crock pot, and turn on high heat. Cook the bread for about an hour, until the surface is soft but feels baked, closer to 70 minutes for refrigerated dough.

You can eat the bread straight out of the crockpot, or broil to get a slightly crisper and much darker colored top. Place on a pan and cook under the broiler approximately 8 minutes, rotating halfway through.

Eat the bread warm, or cool on a wire rack to keep the bottom from getting soggy.

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Peanut Butter S’mores Bars

These bars are a new favorite for me, and could quickly become the same for you! Sturdier than regular s’mores, with the added flavor of peanut butter and none of the dropping things in a camp fire, these are a super delicious way to get your s’more fix.

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 plus 1/3 cup peanut butter, divided
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups chocolate chips
  • 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter.

Beat in the sugars.

Add the egg and vanilla and beat until well combined.

Add the flour mixture and beat until just combined.

Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough.

Pour the chocolate chips evenly over the peanut butter.

Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough.

Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.

Peanut Butter S’mores Bars

From The Food Charlatan.

  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 plus 1/3 cup peanut butter, divided
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups chocolate chips
  • 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter, then beat in the sugars. Add the egg and vanilla and beat until well combined. Add the flour mixture and beat until just combined. Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough, then pour the chocolate chips evenly over the peanut butter. Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough. Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.

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