Peanut Butter Bars

From Betty Crocker, changed up a bit by Nat Cardon

Cookie Base and Topping:
Ingredients:
 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
 3 tablespoons vegetable oil
 1 egg

Instructions:
1) Heat oven to 350°F. Spray bottom of 9x13-inch pan with cooking spray.
2) In large bowl, stir cookie base and topping ingredients until soft dough forms.
3) Shape 6 (1-inch) balls of dough.
4) On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
5) Press remaining dough in pan. Bake cookies and base 12 to 15 minutes or until edges are light golden brown.
6) Cool at least 10 minutes. Reserve cookies for topping.

Chocolate Layer:
Ingredients:
 1 ¼ cups semisweet chocolate chips
 ¼ cup butter

Instructions:
1) In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
2) Spread evenly over bars. Refrigerate until firm, about 30 minutes

Cream Layer:
Ingredients:
 1 package (8 oz) cream cheese, softened
 1/3 cup peanut butter
 ¾ cup powdered sugar
 ½ whipping cream

Instructions:
1) In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
2) Beat on high speed about 2 minutes or until light and fluffy.
3) Spread over chocolate layer

Topping
Ingredients:
 6 reserved cookies
 Reese’s Peanut Butter Cups (however much you want)

Instructions:
1) Crush reserved cookies
2) Cut peanut butter cups into small chunks
3) Sprinkle over cream cheese layer, press in lightly
4) Refrigerate until set, about 30 minutes, cut into bars
5) Store covered in refrigerator

Stovetop Smore's Treats

Ingredients:
 2 sleeves graham crackers
 3 tablespoons butter
 10 ounces marshmallows (I used mini)
 3 ounces Hershey’s Milk Chocolate bars (or more if you want)

Instructions:
1) Break graham crackers into bite sized pieces (don’t crush), set aside.
2) Unwrap chocolate bars and break into bite sized pieces, set aside.
3) Heat butter in large saucepan over medium heat until melted.
4) Add marshmallows, stirring constantly until melted (the higher the heat, the stiffer the treats will be – so I keep the heat real low and stir like crazy).
5) Remove from heat.
6) Carefully add graham cracker pieces, not the crumbs, to the marshmallow mixture.
7) Gently press mixture into greased 9x13 inch pan.
8) Sprinkle chocolate pieces on top, gently pressing so they’ll melt in enough to stick.
9) Refrigerate at least 20 minutes to chill before cutting into squares (although treats don’t need to remain refrigerated unless you prefer)
10) Enjoy your super delicious non-campfire required squares of total summer bliss!

June Lunch Bunch

Bring on the yumminess...it’s time for Lunch Bunch! Bring your kids and come have a fun lunch with us as we each bring a dish to share. And as always, please bring copies of your to share. (Or have us help you put it online on our Lunch Bunch blog http://mommiesrecipebox.blogspot.com/)

When: Tuesday, June 9th at 11am
Where: Shawntel McDonald’s house (see directions below)
Theme: Appetizers and Finger Foods

Any questions:
Group coordinator: Natalie Cardon 760-5984 natcardon@gmail.com
June Host: Shawntel McDonald (h)803-462-0446 (c)803-629-0266 slowdance13@yahoo.com

Directions to Shawntel’s house: From the main entrance of Lake Carolina (off Hardscrabble Rd), go to the roundabout/traffic circle (with big water fountain) and take the 3rd exit (like you're turning left) onto Lake Carolina Drive. Take your first right onto Long Pointe Lane and drive about .4 mile. My house is # 748 on the right (numbers are on the bottom of the handrails and the house is dark green with double deck porches).