This year's Christmas cookie bake was scaled down a bit. We only had first cousins in attendance. To be honest, it was the first year I didn't feel like a crazy person. I love having friends and extended family in my home, but there are times when I really enjoy just having a few. Get ready for photo overload......
I found this recipe in my Family Fun magazine. These cookies are YUMMY!
PEANUT BUTTER TOFFEE BARS
1/2 cup butter, room temperature
1/2 cup creamy peanut butter
3/4 cup brown sugar, packed
1 large egg yolk
1 1/2 cups flour
1/2 cup quick oats
1/4 tsp salt
3 cups chocolate chips
1 cup toffee baking pieces (I used a toffee bar broken into bits)
1.Heat the oven to 350. Line a 9 x 13 inch pan with foil so that the ends extend a little over the edges.
2.In the large bowl of an electric mixer, beat butter, peanut butter, sugar, and egg yolk on medium high speed until the mix is smooth and creamy, about 2 minutes, scraping down the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
3. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 mins. Be careful not to over bake.
4. Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small offset spatula, spread the chocolate evenly over the crust. Sprinkle the toffee pieces over the chocolate, gently pressing them into place.
5. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into squares.
For maximum yum, store them in the refrigerator.