Over a Cup of Coffee: Toffee, peanut butter swirl bars great treat for cold Yampa Valley days
It’s nice to enjoy a snowy day with a cup of coffee or tea and a cookie or bar fresh from the oven. This week’s column features two bar recipes from my files. They’re easy to make and delicious.
A note about the Toffee Bars: Believe it or not, they can be made using saltine crackers. I can’t find the recipe at the moment (boy, do I need a good filing system), but, as I recall, they are made the same way as this week’s recipe. Our son, Jody, says the bars taste like toffee.
1 1/4 cup butter
3/4 cup brown sugar
6 ounces chocolate chips
12 ounces toffee bits
1/2 cup chopped pecans
Line a greased cookie sheet with graham crackers. Melt the butter and brown sugar; bring to a boil, and boil 3 minutes. Pour over graham crackers. Bake at 350 degrees for 10 minutes. Take the cookie sheet out of the oven and sprinkle with chocolate chips, toffee bits, and pecans. Press down. Cool.
Peanut Butter Swirl Bars
1/2 cup peanut butter
1/3 cup soft butter or margarine
3/4 cup brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips
3/4 cup butterscotch chips
Beat peanut butter, margarine, brown sugar, and white sugar until creamy. Add eggs and vanilla, and mix well. Add flour, baking powder and salt. Spread the mixture into a greased 9-by-13-inch pan, and sprinkle both kinds of chips on top. Bake five minutes at 350 degrees. Remove from the oven, and swirl the chips. Then, bake another 20 to 25 minutes.
Do you have recipes you would like to share with readers? (Think St. Patrick’s Day and Easter.) If so, please call me at 970-824-8809 or write to me at PO Box 415, Craig, CO 81626.
So much for the models that predicted a cool, wet summer for us here in western Colorado — at least I think it’s hot this July. Ranchers are probably relieved that it’s been a good haying season, and after the cool spring, it’s nice to have a “normal” summer, but it is indeed hot.