Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
There’s something about peanut butter, you know? It brings us right back to childhood… peanut butter and jelly sandwiches, peanut butter cookies, the classic peanut butter and chocolate combo that it seems we all discover (and delight in) early in life. My mom used to tell me stories of how much she would crave peanut butter and banana sandwiches when she was pregnant with me. She’d joke that Elvis loved them too, so that was motivation enough to seek moderation in the consumption of such delicacies. Then there’s the fluffernutter, which combines marshmallow fluff and peanut butter into a decadent dream that one can only describe as magical. Even the lunch lady at school did amazing things with peanut butter, creating these wonderful peanut butter bars for dessert on certain days. My favorite days.
Yes, if you’re like me you’ve got some delightfully peanut buttery memories from your growing up years. This recipe is sure to bring you right back to second-period lunch, and the simple comforts of those delicious peanut butter cookie bars that Dolores the lunch lady used to make.
Get creative with an added layer of chocolate, or M&Ms, or anything that suits your fancy!
Ingredients:
- 2 cups flour
- 2 cups sugar
- 2 large eggs, beaten
- 1 ½ cup peanut butter, divided
- 1 ½ cups (3 sticks) unsalted butter, softened
- ½ cup milk + 2 tablespoons, divided
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups powdered sugar
Instructions:
- Preheat the oven to 400°F. Prepare a large cookie sheet with grease or line it with parchment paper.
- Combine the dry ingredients and set aside: flour, sugar, baking soda, and salt.
- Whisk together and set aside: ½ cup milk, eggs, and vanilla extract.
- Melt 1 cup (2 sticks) of butter and 1 cup peanut butter in a saucepan, then bring it up to a boil.
- Remove from heat and slowly add in the flour mixture, then the milk and egg mixture, and mix well.
- Pour this batter onto a cookie sheet, spreading evenly with a spatula. Bake for 20 minutes or until toothpick inserted in center comes out clean.
- Cool completely before frosting.
- For the frosting: Bring 1 stick of butter and ½ cup peanut butter to a boil in a saucepan. Add 2 tablespoons of milk, then slowly mix in the powdered sugar until combined. Pour this over the peanut butter cake, spreading evenly with a spatula.
- Allow the frosting to cool and set.
- Travel in time back to 7th grade.
