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light brown sugar

Jan D'Atri > light brown sugar

light brown sugar

Reese’s Peanut Butter Oatmeal Bars

November 8, 2019 by Jan D'Atri

Reese's Plated

All I can say is I love these Reese’s to pieces! These chewy, chunky treats really raise the bar on goodness! Reese’s Peanut Butter Oatmeal bars are the best combination of peanut butter and chocolate that I’ve tasted in a long time! It starts with delicious peanut butter oatmeal cookie dough that gets spread on a baking sheet. Then the minute you pull it out of the oven, a layer of chocolate chips gets sprinkled over top which start to melt. Then you’ll spoon a delicious smooth and creamy peanut butter topping over the melting chocolate and swirl the two to create a gorgeous marbleized coating. The final touch is to dot the topping with chopped up chunks of mini Reese’s Peanut Butter Cups. Wow! When you bite into the chewy bar, you get the peanut butter, the oats, the chocolate and the Reese’s all in one scrumptious bite. These cookie bars are great for making ahead and they hold up well for a school lunchbox. If you’re thinking about a dessert platter or cookie exchange this holiday season, I would not hesitate to add these to your line-up! If you make Reese’s Peanut Butter Oatmeal Bars ahead, you can seal them well and store them in the freezer. I think you’ll love these Reese’s to pieces, too!

Watch my How To Video for Reese’s Peanut Butter Oatmeal Bars here!

Filed Under: Recipe

Reese’s Peanut Butter Oatmeal Bars

November 6, 2019 by Jan D'Atri

Reese’s Peanut Butter Oatmeal Bars

Filed Under: One Minute Kitchen

Cookie Exchange Cookies – Part 1

December 7, 2018 by Jan D'Atri

M & M Cookie

[Read more…] about Cookie Exchange Cookies – Part 1

Filed Under: Recipe

Brown Sugar Fudge

July 20, 2018 by Jan D'Atri

Brown Sugar Fudge

[Read more…] about Brown Sugar Fudge

Filed Under: Recipe

Milk and Cookie Shot Glasses

December 29, 2017 by Jan D'Atri

Milk and Cookie Shots

[Read more…] about Milk and Cookie Shot Glasses

Filed Under: Recipe

Spiced Rubbed Steaks with Tomato Chutney

August 17, 2017 by Jan D'Atri

The Story

As a butcher’s daughter, I learned early on the definition of phrases like dry-aged beef (hung on a rack to dry for several weeks to concentrate flavor and tenderize the beef) and wet-aged beef (typically aged in a vacuum-sealed bag to retain moisture). Whether wet or dry-aged, my father’s approach to cooking a great steak was to keep it simple; a slight coating of olive oil, salt, pepper, and, if possible, allow most of the high heat to come from a top element like a salamander broiler, which allows the juices to drain down through the beef and not onto the pan. That’s how I was taught, and that’s how I cooked steaks most of my life. But in the last decade, the idea of rubbing steak with coffee and chocolate to match a steak’s rich, beefy flavor has become a popular method. Add to it bold spices like toasted, ground coriander seeds and it becomes anything but “your father’s steak.” Rather than the traditional baked potato accompaniment, a spicy tomato chutney is spooned over the top of the steak making this dish a simple, elegant, and complete main meal – and a real butcher’s daughter delight!

Filed Under: Recipe

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