During December 2011, I experienced 3 gallbladder attacks within a week and a half. Although I don't think my diet was THAT bad before this happened, I decided after the third one to drastically alter my eating habits. So, for at least the next couple of months (until my baby comes), my goal is to seek out and share low-fat, high fiber, and low-sugar recipes. I figured as long as I was figuring things out for myself and my family, I may as well share what's working!

May 23, 2010

Peanutty Candy Bars

I have a confession to make.  I love food magazines.  First of all, I love getting fun mail--you know, the things that aren't bills or personalized ads.  And, I love reading magazines.  Magazines have short enough articles that I can usually read them before being interrupted by one of the three littles.  After several years of receiving "Simple and Delicious," some of the recipes started to look the same.  So, I let my subscription end.  I thought I wouldn't miss it.  Turns out that I did.  So, I decided to try "Taste of Home" instead.  While I've really enjoyed receiving the magazine regularly, I haven't used as many of the recipes as I would have liked.  (Chalk up one more reason for this blog.)  So, I've pulled out my back issues and have been trying a little here and a little there.


Thursday afternoon was rainy and dreary.  I needed something fun to do with my girls, so I decided to give this recipe a try.  I figured all the oats had to make it ever so slightly healthy.  We LOVED it--and if you like chocolate and peanut butter, you'll love it too! 

Peanutty Candy Bars
Yeild: 2 Doz.

4 cups quick-cooking oats
1 cup packed brown sugar
2/3 cup butter, melted
1/2 cup plus 2/3 cup peanut butter, divided
1/2 cup light corn syrup
1 tsp. vanilla extract
1 pkg. (11 oz.) butterscotch chips
1 cup (6 oz.) semisweet chocolate chips
1 cup salted chopped peanuts

In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup, and vanilla.  Press into a greased 9x13 in. pan.  Bake at 375 degrees for 12-14 min. or until mixture is bubbly around the edges. 
In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth.  Stir in peanuts and remaining peanut butter; spread over the oat mixture.  Refrigerate for at least an hour before cutting.

NOTES: The note in the magazine says that low-fat or generic brands of peanut butter don't work in this recipe.  I used Adam's Peanut Butter, which is the kind that doesn't have sugar and has to be refrigerated after opening--and, as you can see, mine turned out fine.  Also, I had to make a few substitutions--white sugar for the brown sugar (forgot I didn't have the brown) and peanut butter chips for the butterscotch chips (because that's what I had in my freezer).  I made a 1/2 recipe and put it in an 8x8 pan, which worked just great.

3 comments:

Laura said...

These look AMAZING! Can't wait to try them. Excited for your new blog :)

Shannon said...

Mmm these look super yummy. I will have to give them a try!

Lydja said...

I absolutely love peanut butter and chocolate treats. I like the idea of this one even more because of the oat meal. What breaks my heart is E's peanut butter allergy. I don't make nearly the amount of peanut butter treats because of it :( I'm glad you noted your substitutions. I'm very shy about using anything but what the recipe says. "Why are you doing that?" "The recipe told me to!"