One time, one of my best friends tagged me in a tweet that said,
“Pros of wearing all black: looks so badass
Cons of wearing all black: everyone knows I had powdered donuts”
And I relate to it on a very deep, rooted level. Why I bring this up, you may ask?
Well, I was wearing a black shirt whilst making these bars and got a little too ambitious with my mixing abilities…hence why you’ll see the mention of stirring *slowly* upon adding the powdered sugar to the recipe.
Anyway, these bars came about after experiencing a powerful desire for Reese’s cups – however, my non-air-conditioned apartment left the Reese’s I had tucked away in the pantry as unrecognizable globs of melted chocolate, so I was left to my own devices.
A big plus – these require no baking, just a couple of hours in the chill chest and they’re set. (literally & figuratively)
We’re nearly mid-way through June – how crazy is that? The last few weeks have been incredibly busy, but so so fun…this past weekend I was on a trip for work and got the chance to explore the beauty of California a bit, and I met some wonderful people along the way (shoutout to you if you’re reading this, you know who you are).
What’s crazy to me is that I’ve only known this group for a few days, but we became fast friends with so much in common to talk and laugh about – isn’t that the best? It was also hilarious because once my Instagram was discovered the conversation quickly shifted to revolve around food, but that’s something I’m used to and fond of by now.
I hope you have a wonderful day – happy eating!
Peanut Butter Crisp Fudge
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 tsp. vanilla extract
2 sticks melted unsalted butter, cooled
1 1/2 cup crisped rice cereal
8 oz. semi sweet chocolate (chips, chunks, whatever your heart desires)
- Line an 8×8 pan with parchment paper.
- Whisk melted butter, peanut butter, and vanilla extract until smooth.
- Add the powdered sugar and whisk slowly.
- Add the cereal and mix until incorporated.
- Spread the batter into the lined pan, cover with plastic wrap, and refrigerate for 1 hour.
- Then, melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until evenly melted and smooth.
- Pour chocolate over the chilled bars, cover again with plastic wrap, and refrigerate for at least 1 hour.
- When you’re ready to munch, place a sharp knife under hot running water for 15 seconds then begin cutting into big or bite sized (I don’t judge) bars.