Chocolate Peanut Butter Squares

Several weeks ago, we were told about the sad passing of Daniel Saraga who blogged over at "The Haggis and the Herring."  As a tribute to him, a lot of Secret Recipe Club members decided that we would all make a recipe from his blog and post about it today.

You can read more about Daniel in this beautiful eulogy. 

I chose to make his Chocolate Peanut Butter Squares and am so glad that I did.  They are so chewy and gooey and tasted just like Reeses Peanut Butter Cups, which are one of my favorite candies in the whole world.  The neat part about them is that they're topped with two glazes - a chocolate one and a peanut butter one - which not only makes them super pretty, but also doubles the awesome peanut-buttery taste.  Plus, they've got some oatmeal in them, so maybe you can convince yourself that these are a "healthy" breakfast, you know, for those mornings when you wake up with a craving for something sweet.

 

Although I didn't know Daniel, I'm happy that I got the chance now to "know" a little bit more about him through his blog.  Rest in peace.

Chocolate Peanut Butter Squares (from The Haggis and the Herring)

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter, softened
1/3 c. peanut butter
1 c. all-purpose flour
3/4 c. quick cooking oats (I used rolled oats)
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1 egg

1 c. semisweet chocolate chips

Peanut butter glaze:
1/3 c. powdered sugar
2 Tbsp. peanut butter
1-2 Tbsp. milk

Preheat oven to 350F and grease a 9x13 pan.

Cream sugar, brown sugar, butter, and peanut butter in a large bowl.  Add the egg and vanilla.  Add the flour, baking soda, and salt.  Stir in the oats.  Spread evenly in the pan.

Bake for 15-20 min., or until golden brown, and then immediately sprinkle with chocolate chips.  Let stand for 5 min. or until chocolate chips have softened and then carefully spread melted chocolate over the baked layer.  (Note:  I melted the chocolate chips and then spread it over the bars.) 

Chill for about 30 min. or until chocolate is firm.  Mix all ingredients for the glaze until smooth and thin enough to drizzle.

Drizzle glaze, refrigerate again for 10 min. and cut for serving.