Welcome to another month and another round of The Secret Recipe Club!
If I’ve never made it clear before, I love a funny, punny blog title – especially food blogs. The Cliantropist, The Beeroness, and now Cinnamon Freud. This month I totally scored and got assigned Karen’s blog. The name alone made me happy, and deep down I knew I would just have so much fun scouring her site for something delicious to make.
Per my SRC usual, I had 3 to 4 recipes I was eyeing. Mike was no help this time, saying they all sounded good. So I decided to take it to the people. I asked my followers is they wanted a recipe with Oreos, Snickers, or pancakes. Snickers was definitely the fan favorite. I’m still planning me the Mini German Pancakes – they remind of my birthday breakfast last year…so good! So I fully planned on making Baked Snickers Empanadas. But, baking day came and I had forgotten the Snickers and bought Oreos instead. Maybe it was a sign…
These bars are seriously the most decadent, creamy, dreamy, yummy, really sweet, little peanut buttery bites of happiness. I get all the layers of flavor when I bit into them. Mine came out with a thicker crust than Karen’s, and I’m totally okay with that. They are FAB! And I’m no longer a Magic bar virgin. Double woo! I took a bunch to work in the hopes that I wouldn’t end up devouring them all myself…even if I did think about it. They were a hit, and I totally have a wicked recipe idea for next month now. Oh I can’t wait!
- 1 1/3 cups all-purpose flour
- 3/4 cup light brown sugar, firmly packed
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1″ cubes
- 3/4 cup white chocolate chips
- 1/2 cup peanuts
- 10 Oreo cookies, coarsely crushed
- 14 ounces sweetened condensed milk
- 1/2 cup creamy peanut butter
- Preheat oven to 350 degrees F. Line a 9″ x 9″ baking dish with aluminum foil. Spray foil with non-stick cooking spray, being sure to go all the way up the sides too.
- In a large bowl, combine flour, brown sugar, and salt. Add butter cubes, and blend together using a fork. You want a coarse crumb consistency – almost like making a pie crust. Pour the flour mixture into the baking dish. Evenly distribute the flour mixture in the dish, and press firmly to set the crust.
- Sprinkle the crust with white chocolate chips and peanuts. Top with crushed Oreos.
- In a medium bowl, whisk together sweetened condensed milk and peanut butter until combined and smooth. Pour peanut butter mixture evenly over the Oreos. Use a spatula (or tilt the dish around) to spread PB mixture if needed.
- Bake for 25 to 30 minutes, until the edges begin to brown and bubble and the center looks a skin has formed and is semi-set.
- Remove from oven, and place on a wire rack to cool. Once bars have cooled, life the foil from the baking dish. Carefully remove foil, and cut bars into 16 pieces. Store in the refrigerator in an air tight container.