It's finally summer! Yesterday I was going to a BBQ and knew that dessert and wine would be my contribution. My friends grilled sliders - perfect for the little kids and for those who wanted to pile their plate with sides (two kinds of fried rice, two kinds of mac and cheese, etc). Also, it was first time trying iced tea vodka with lemonade...Arnold Palmer for the big kids.
Cheers to a long, hot, fun summer!
What You Need
For the bars:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter/margarine, softened
1/3 cup crunchy peanut butter...as always I use crunchy honey nut PB
1 cup flour
1 cup oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Toblerone Bar (3.25oz) coarsely chopped
For the icing:
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2-3 tablespoons milk
3 tablespoons unsweetened baking cocoa
What You Do
Preheat the oven to 350. Line a 13x9 pan with foil and coat with cooking spray.
Cream the butter and sugars. Then add the PB and the egg with a mixer on medium speed. Slowly mix in flour, oats, baking soda and salt. Then stir in the chopped Toblerone.
Bake for 17-20 minutes until golden brown. Cool completely.
To make the peanut butter icing, mix the powdered sugar, peanut butter and milk. To get the frosting to marble (like in the picture) it needs to be a little on the runny side - add milk as needed. Take out 1/3 cup of the PB icing. Add the 3 tablespoons of cocoa to the remaining icing. Pour the cocoa icing over the cooled bars. Then drop the peanut butter icing by small spoonful over the chocolate icing. Use a knife and gently run it back and forth to create the marble effect.
Chill the bars in the fridge so that the icing will set before using a big bad knife to cut the bars. Small bars are fine - these are rich. Two thumbs up from the BBQ crew!
What's your favorite thing about summer BBQs?