simply irresistible

I had some time to kill (there's that savage expression again) this morning, so I busted out another test-for-the-wedding-reception recipe. I've made these puppies before and I know they're good, but I felt the need to tweak and (hopefully) improve them.



I know some might argue that the original Reese's Peanut Butter Cup can never be improved. Others, like myself, appreciate all the variations. Then there are some people who just have too much time on their hands.

Actually, the only thing these bars have in common with RPBCs is the fact that both contain peanut butter and chocolate. Eh, I suppose the taste is similar. I could've done this version and made them more authentic-looking, but time was not on my side. Maybe later. Maybe not. It depends on my degree of sloth-itude.

In bar form, this is an easy-peasy dessert to make. And eat. The heart shape is just an added bonus. Be forewarned: It's important to break through the chocolate layer before it completely hardens. When it reaches that point, it just breaks where it wants to break and a nice, picturesque heart is hard to come by.


We-Wish-We-Were-Reese's-Cups Bars
(from good ol' Recipezaar)
3/4 cup graham cracker crumbs (I used pulverized cinnamon animal crackers)
1 1/2 to 2 cups powdered sugar
3/4 cup peanut butter
1/2 cup butter, melted
1 (12 ounce) bag semi-sweet chocolate chips

Combine crumbs, sugar, and peanut butter and mix well. Blend in melted butter until well combined. Press mixture evenly into a 8 x 8" pan lined with wax paper. Melt chocolate chips and spread over peanut butter mixture. Chill until just set and cut into bars or delicate, attractive, and clearly-more-delicious-because-they're-shaped-like-hearts hearts.

(Side note: Sorry about my over-zealous dash usage in this post. I don't know what type of temporary can't-seem-to-write-one-sentence-without-a-dash madness has gotten into me.)

My surprising and hard-to-find personal favorite: