Super Bowl season could not have been more exciting for this Denver Broncos fan. Until the game that is.
After 20+ years I still am, and will always be, a Broncos fan.
And that’s all I have to say about the game.
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But the food—well there is always plenty to discuss regarding the food; including, forgetting about eating Gluten Free when I saw the Jalapeno Poppers come out of the oven. I couldn’t see straight or think straight. I wanted, I had to have; hot, ooey-gooey, cheesy Jalapeno Poppers. I was so overcome with glee at the sight that, “Wrong. Bad decision. Don’t eat those. Alert! Alert!” never entered my mind. An unknown force took over and before I realized what was happening I was half way through my second popper. Then I remembered, “Gluten, these are coated with wheat.”
I felt like a teenager experiencing the rush of an unknown force; otherwise known as, out-of-control hormones. My middle-age female hormones were screaming for one of my favorite appetizers.
I am resolved to never again lose my mind to the sound of Jalapeno Poppers seductively calling my name. The attraction is over!
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The week before the Super Bowl required making decisions on what food to take to the party, compiling a shopping list and going to the grocery store.
My friend, Kim, always makes certain there is a delicious spread of food for her guests. Some attend the party for the food and some of us attend for the game. We all attend because we enjoy each other’s company.
While preparing food Saturday; including, Gluten Free Chocolate Chip Pumpkin Bread (I posted this recipe last week) I realized I did not have enough hours in my day to make everything on my list. Then, Colson added that he wanted to make homemade chocolate peanut butter candy to take to the Super Bowl party.
That is when I remembered my, “Chocolate Emergency Preparedness” stash which included a case of Chocolate Almond Bark. Almond Bark! It is always easy and quick. It does take time to melt but I had plenty of other recipes to mix and bake during the wait. Plus my boys were helping me in the kitchen and Colson would take care of collecting the ingredients and mixing the dough/batter.
I placed my double boiler on the stove with water in the bottom pot; on medium heat. I opened a package of Almond Bark and placed it in the top pot along with two cups of semi-sweet chocolate chips. Stirring occasionally until melted. If you do not have a double boiler you may find alternative options in my, “Chocolate Almond Bark Recipes: There Might Be a Run on Chocolate!” post. (I’ve included 3 pictures of different options.)
We lined a jelly roll pan, bottom and sides, with wax paper. (A jelly roll pan is known to some as a four-sided cookie sheet.)
We poured half the melted chocolate into the jelly roll pan and, for the sake of speeding up the process, placed the pan flat in my freezer.
Ten minutes later we spread the peanut butter mixture over the entire pan of chocolate and returned the pan to the freezer. I wanted the peanut butter firm before pouring heated chocolate over it. Then we poured and spread the remaining chocolate on top of the peanut butter and returned it to the freezer for ten minutes.
It came out looking like a giant candy bar. I used a sharp knife to cut it into 1 ½ inch X 3 inch bars.
I don’t know who enjoyed the bars more, the adults or the children, but they could not stop eating the Peanut Butter Cup bars and said they tasted just like Reece’s Peanut Butter Cups. I returned home with an empty plate which hours earlier held a pan full of bars.
The worst part about me cooking and baking in the kitchen is that I make many of my recipes up as I go. Then when someone requests the recipe I have to recall the ingredients and measurements. Fortunately, I usually do not forget chocolate recipes. Here it is:
PEANUT BUTTER CUP BARS
2 cups peanut butter
1 stick unsalted butter, melted
2 cups confectioners’ (powder) sugar
1 package chocolate Almond Bark
2 cups semi-sweet chocolate chips
Melt the Almond Bark and chocolate chips in a double boiler. Do not add liquid or oil to melted Almond Bark. It will ruin the consistency and make it crumbly. Extract flavorings are fine.
Cream together the peanut butter, melted butter and confectioners’ sugar in a medium mixing bowl until a uniform consistency is achieved.
Line a jelly roll pan with wax paper.
Spread half of the melted chocolate in the entire bottom of pan and allow it to harden.
Spread the peanut butter mixture over the entire pan of chocolate and place in fridge or freezer to allow the mixture to chill.
Pour the remaining half of chocolate over the peanut butter and spread until all the peanut butter mixture is covered. After it hardens, use a sharp knife to cut it into 1 ½ inch X 3 inch pieces. When placing in a container or on a platter place a sheet of waxed paper between the layers of bars for easy removal.
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Peanut Butter Cup Bars will make your taste buds happy! Gluten Free taste buds will be super happy!