Peanut Butter Overload Cookie Bars

 Guess what?

I may just be back in action for a little while.

Oh how I have missed all of you......

I have decided to celebrate my own return.

Funny, huh?

I am going to celebrate with these Peanut Butter Overload Cookie Bars.

These come from A Kitchen Addiction. 

I made a sinful change though.....

You can't have peanut butter without chocolate.

So I combined the two most deadliest world sins.....

peanut butter

&

dark chocolate

Please forgive me "A Kitchen Addiction",

but if we are going to overdose (overload) I want to go out with love.

And I love dark chocolate!

Peanut Butter Overload Cookie Bars

1/4 c. butter, softened
3/4 c. peanut butter
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. Rodelle vanilla
3/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. quick oats
3/4 c. Reese's Mini peanut butter cups, un-chopped
1/3 c. dark chocolate chips

Preheat oven to 350 degrees F. Lightly spray an 8x8 or 9x9 pan.
In a large bowl of a stand mixer lightly cream together butter, peanut butter, and sugars. Add egg and vanilla and beat until well combined.
In a small bowl whisk together the flour, salt and soda. Add dry ingredients to wet ingredients and beat until combined. Stir in oats. Stir in peanut butter cups and chocolate chips.
Press dough into the bottom of the baking pan. Bake for 12 to 15 minutes (mine took like 20-25) or until edges are golden brown and center is set.
Allow to cool for 15 minutes before cutting into bars.

Peanut Butter Pistachio Muffins

 OH MY WORD!!

I haven't been here since June!

JUNE people!!

I am so sorry :(

And I had promised you a year full of Weight Watchers recipes.

It is amazing the havoc a move, a new job, and new lifestyle can bring.

But, if you can accept weekend work I will do my best to be here.

(considering my long (17 hour) working hours)

I have so missed the time in the kitchen creating recipes.

Over the Labor Day weekend I did just that.

I created these awesome Peanut Butter Pistachio Muffins

(say that five times fast)

It felt so good to get my mind back in the groove of food.....

These muffins were so darn good.

A little strawberry jam and it was just like eating peanut butter and jelly. 

 As you can see, the batter was really thick.

Make sure you only mix until dry is incorporated.

Actually, you can still see a little flour in my batter.

But that's okay....

 I filled my silicone cups clear to the top.

I love those little cups.

They pop right off after the muffins have cooled. 

I chopped my pistachios and sprinkled them on top before baking.

If you love peanut butter you will love these muffins.

Peanut Butter Pistachio Muffins

1 1/4 cups all purpose flour

1 cup bread flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup whipping cream

1 tsp. vanilla extract
Sprinkle chopped pistachios on top  

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners (I used silicone cups).
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.

Sprinkle with chopped pistachios.
Bake for 26-28 minutes, or until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.