I managed to get the majority of the “chores” done yesterday–Meaning, I got most of the laundry done and put away. I had one load left this morning, that promptly went into the gimpy washer (which will be getting checked out and hopefully fixed on Tuesday. Yay!) whilst the coffee was brewing. So once that was finished, I had all the time in the world to putter around the kitchen. The bambino had requested that we grill steaks this evening (which, I am ashamed to say, we haven’t gotten out the grill yet this year, and we could’ve been grilling basically since March!), so that left the oven free for baked potatoes, and whatever other baking I wanted to get done.
But it wasn’t baking that I did. At least not for anything sweet (I did bake a couple potatoes, though). No, I chose something no-bake and decadent.
Peanut Butter Crunch Éclair Bars, which I found on Cookies and Cups.com.
Chocolate, peanut butter, pudding, and a crunchy base made from Corn Flakes. It sounds weird, like they might be a little off, but I don’t really think they’re that different than making Peanut Butter Rice Krispy Bars and topping those with chocolate. They’re also the best thing ever. I should probably share these around work, just so I don’t eat them all myself, but y’know what? I’m not going to. These are all mine.
- 1 C granulated sugar
- 1 C light corn syrup
- 2 C creamy peanut butter
- 8 C Corn Flakes
- 1¼ C butter, divided
- 4 C powdered sugar
- 2 3.4 oz. boxes of instant French vanilla pudding
- ¼ C milk
- 2 C semi-sweet chocolate chips
- Line a 15x10x1″ jelly roll pan with parchment paper. Spray lightly with cooking spray.
- In a medium saucepan combine corn syrup and sugar over medium heat. Bring to a boil and then let boil for 1 minute, stirring occasionally. Remove from heat and stir in peanut butter until evenly combined.Then stir in Corn Flakes until coated. Pour mixture into prepared pan and spread evenly. (You might want to spray your hands with cooking spray and pack the mixture down, although it will be hot)
- In large sauce pan, melt ¾ C butter over medium-low heat. Add in powdered sugar and pudding mix. Whisk together, gradually adding milk. Mixture may be slightly lumpy. Pour pudding mix over the crust and spread.
- In another medium saucepan melt ½ C butter and chocolate chips together over low heat, whisking to combine. Spread over pudding layer.
- Chill for an hour before cutting into squares.
Someone please remind me of this post come Tuesday, when I write that day’s post bitching about how my weigh-in shows I gained back a pound.