I Bet You Can’t Stop At Just One

Remember all the delicious sweets I kept talking eating over the Thanksgiving weekend? Well my future mother-in-law was nice enough to let me share two of her fabulous recipes with you! Both are great options to make over the holidays for parties, exchanges or whatever else you have going on….just be careful about keeping too many around your own house. I know from experience you can’t stop at just six one.

Christmas MeringuesIngredients
2 egg whites at room temperature
1 cup sugar (or ½ cup Splenda and ½ cup sugar)
½-1 cup of something small and “dry”… mini M&Ms, chopped pecans, mini chocolate chips, chopped hazelnuts, poppy seeds, etc.)
1 teaspoon vanilla 1 pinch of salt

1.) Pre-heat oven to 250 degrees F
2.) Beat egg whites at high speed until they hold a soft peak
3.) Add vanilla and salt
4.) Gradually add sugar(s) at medium speed
5.) Fold chopped or mini ingredients in
6.) Drop from spoon on Silpat baking mat or parchment paper
7.) Bake for 30 minutes (turn half way at 15 minutes to brown evenly)
8.) Turn off and leave in oven
9.) Let them dry out over night in oven to dry
10.) These will get sticky in 24-48 hours if they are not stored in air tight container

Layered Peanut Butter Bars
(3 layers)
2 cups graham cracker crumbs
6 tablespoons butter
½ cup sugar
28 ounces of creamy peanut butter (you can use crunchy, but it’s hard to mix!) – oil peanut butters are easier to melt and mix than regular skippy
1 cup butter or margarine
1 cup brown sugar
4 ½ cups powder sugar
1 – 2 teaspoons vanilla
1 cup chocolate chips
2 tablespoons butter

1.) Melt 6 tablespoons butter in large microwaveable bowl
2.) Mix in graham cracker crumbs and ½ cup sugar
3.) Pour into large baking pan (approx 9×13)
4.) Bake 10 minutes at 350 degrees
5.) While the above is baking
6.) Melt 1 cup butter in microwaveable bowl
7.) Add peanut butter and begin microwaving for 1-2 minutes
8.) Once the peanut butter is soft and runny, add brown sugar
9.) Slowly add powder sugar and vanilla until mix is smooth
10.) Pour over the graham cracker crust
11.) Melt chocolate chips and butter in microwave approx ½ to 1 minute
12.) Spread over peanut butter mixture
13.) Refrigerate for about 2 – 4 hours, then cut into bars or squares
14.) You can make a cookie sheet of these, but double the recipe

Trust me, you will not be disappointed.

Why Would Jessica Eat This?: Why wouldn’t I?!


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