This is the first post of a new section I wanted to incorporate on this blog. Like most people who love food…and to cook and bake, I have a major obsession with cookbooks. I am slowly but surely building an impressive collection and I enjoy each one of them just as much as the next one. Cookbooks offer so much more than just recipes. Most authors share stories, memories – that breath extra life into the recipes that they offer. There’s beautiful photos, extra tips to guarantee recipe success, and a lot of cookbooks also include lists of measurements, favorite kitchen utensils and staple ingredients. Every so often I want to feature a recipe from each cookbook and talk about what I love about the currently featured book.
So without further ado, this week I’m featuring a cookbook (and recipe) from blogger extraordinaire Sally, over at Sally’s Baking Addiction. I’ve been following Sally’s blog for quite some time and she never fails to impress. Watching her blog grow over the years into the baking empire that it is today is truly impressive, and drool worthy!!! She has 3 published cookbooks; Sally’s Baking Addiction, Sally’s Candy Addiction, & Sally’s Cookie Addiction. Today’s I’m talking about her first cookbook, Sally’s Baking Addiction.
This cookbook was meant for anyone with a sweet tooth. From breads & muffins, breakfast staples to brownies & bars, cookies, cakes & sweet snacks, Sally left no stone unturned when it came to this cookbook. She even includes a section of healthier recipes if you find yourself “sugared” out. Sally also includes personal touches to her first cookbook by including family photos, “A Bite of Real Life from Sally” section and a very helpful key ingredient and kitchen essentials lists.
Other Recipes I’m crushing on in this book:
- Glazed Lemon Loaf
- Caramel Coffee Chocolate Chip Torte
- Marshmallow Swirl Smore’s Fudge
- Pretzel Peanut Butter Cups
- Oatmeal Scotchies
- Salted Caramel Dark Chocolate Cookies
Featured Recipe: Fudge Ripple Monster Bars
These fudge ripple monster bars are auh-mazing! Worthy to make for any peanut butter monster in your life. Peanut butter & chocolate is always a perfect pair and I die over the yummy fudge center layer. The M&Ms sprinkled throughout just top them off perfectly. These bars are easy to make and look just as good as they taste. I’m telling you now, if you make them once, you’ll be making them again, and again, and again.
They’re soft, chewy and have the best texture. I really love the combination of flour and rolled oats – the rolled oats give the texture of these bars a little something extra.
Fudge Ripple Monster Bars
For the bars
- 1 and 1/3 cup all purpose flour
- 2/3 cups old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 cup 1 stick salted butter (softened to room temp)
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup M&Ms
For the fudge ripple filling
- 7 oz sweetened condensed milk half of 14oz can
- 1 tablespoon salted butter
- 1 cup semi sweet chocolate chips
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper, leaving overhang on all four sides. Set aside.
- Make the bars: In a large bowl combine the dry ingredients; flour, oats & baking soda. Give it a quick whisk to mix the ingredients together and set aside for the moment.
- In a separate, large bowl combine butter, light brown sugar & granulated sugar. Using an electric mixer mix the 3 ingredients on medium speed for 2 to 3 minutes until thoroughly combined. Add in the peanut butter and continue mixing until combined. Make sure to scrape down the sides of the bowl as necessary. Add in the egg & vanilla extract and continue mixing until combined. Slowly add in the dry ingredients and continue to mix just until the dough forms. It will be thick and sticky. Do not over mix the dough.
- Scoop 2/3 of the dough into the baking dish. Use your hands to press the dough evenly into the pan, making sure to cover the bottom of the pan completely. Fold the M&Ms into the remaining dough and set aside.
- Make the fudge filling: Place a small saucepan on low heat and pour in sweetened condensed milk, butter & chocolate chips. Stir the mixture together until the chocolate chips are completely melted and smooth and everything is thoroughly combined. Remove the pan from the heat and stir in the vanilla extract. Mixture should be thick and smooth.
- Pour the fudge filling over the bottom layer in the baking dish. Smooth is out evenly. Add the remaining dough with the M&Ms on top of the fudge layer, covering it but some of the fudge layer will still peek through.
- Bake for 25 minutes.
- Allow bars to cool completely and then use the overhang to lift the bars out of the baking dish. Cut into squares and serve.