So I’ve definitely been holding out. All these years, right under my nose, there was this recipe. Yes, this recipe. Those of us veggie folks who grew up in these parts of the world know a thing or two about where to eat when visiting Victoria. Other than a few great spots that have popped up in recent years, Rebar remains the one spot that never fails to satisfy, and their awesome vegetarian cookbook has produced some of the most delicious recipes ever prepared in my kitchen over the course of the last 10 + years.
So why did I wait so many years to make these? Like I said, I think I was waiting. For now, and maybe, for you (definitely for Carla). I hinted last week at the peanut butter theme that was about to hit here at IPOM, and I’m happy to share this delicious recipe today, a little later than I might have thought, but hey, I waited 10 years just to make them, so a few days late to post is not so bad! 🙂
On that note, things have been a bit whirl-windy of late (but not too crazy I can’t make up new words), and it may be time for me to scale back (just a wee) bit here. I promise to post at least once a week, but as the tempo rises elsewhere, it’s time to re-structure to make room for other things. So let’s see what the spring time will bring, and I promise to keep the good times rolling. Starting right now!
Out Of Control Peanut Butter Squares from the Re-Bar Cookbook
(1/2) cup softened butter, unsalted if possible
(1/2) cup brown sugar
(1/2) granulated white sugar
(1/3) cup smooth, natural peanut butter (organically grown if possible)
(1/2) tsp vanilla
(3/4) cup rolled oats
(1) cup unbleached flour (can sub gluten-free)
(1/2) tsp baking soda
(1/4) tsp salt
(120 g) milk chocolate, cut into chunks, to equal a heaping cup (or just buy the same weight in chocolate chunks)
(1/2) cup peanut butter
(2) tbsp soft butter
(1/2) tsp vanilla
(1) cup icing sugar
(1/4) cup heavy cream
Pre-heat oven to 350 degrees. Grease an 8/8 square pan and set aside. In a large mixing bowl, cream together the butter, sugars, and peanut butter until light and fluffy (use an electric mixer if you have one). Add the egg & vanilla and mix well.
In a separate bowl, mix oats, flour, baking soda & salt and stir. Add this to the peanut butter mixture and stir everything together. Fold in the chocolate chunks. Spread into the prepared pan and bake for 25 minutes. Set aside to cool.
Prepare the icing by creaming together the peanut butter, butter & vanilla. Add the icing sugar and mix in well. Next, stir in the cream until you have a gloriously smooth & delicious spreading consistency. Use more cream if necessary to make the icing silky. Ice the cooled tray of peanuty heaven and set aside to cool. Divide into squares and devour.
These will keep in the fridge or at room temperature for several days easy, and make the perfect afternoon pick me up or even a naughty breakfast (a decidedly less pure version of the breakfast bites). Of course if you have kids, these babies can’t be sent to school in most cases, but even better to have a reason for them to look forward to after school.