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A cheap Valentine's treat that's
sure to please: Batch of blondies
By Maddie Wilson
February 13, 2008 | On any other day of the year,
gorging oneself with pounds of gooey chocolate would
be frowned upon because it's disgusting and fattening.
But on Valentine's Day, this practice is actually seen
as luxurious and romantic. Unfortunately, these sweet,
rich, melt-in-your-mouth Valentine's Day desserts can
also be expensive.
There is good news, however, for those who wish to
still have money in the bank after Valentine's Day.
Instead of going to a restaurant and paying an arm and
a leg for a fancy dessert, anyone can make their valentine
a simple, cheap -- yet delicious -- romantic treat.
I discovered the perfect holiday treats that are half-cake,
half-cookie bars: Chocolate-Chip Peanut Butter Blondies.
The recipe makes thick chewy bars with melted chocolate
chips and peanut butter swirled together in a yellow
cake batter.
If the flavor isn't enough, the price makes this sweet
treat worth it. My husband and I roughly calculated
the cost of all the ingredients to be about $3. One
recipe makes 24 large or 36 small bars.
Ingredients:
1 18.25-ounce package yellow cake mix
1/3 cup butter, melted
2 large eggs
3 teaspoons vanilla extract, divided
2/3 cup plus 1 tablespoon creamy peanut butter (not
natural style), divided
1 cup semisweet or milk chocolate chips
1 cup powdered sugar
2-3 tablespoons milk
Directions: Preheat oven to 350 degrees (or 325 degrees
for dark-coated metal pan). Position oven rack in middle
of oven. Set aside a 13 x 9-inch baking pan.
In a large bowl, mix the cake mix, melted butter,
eggs and 1 teaspoon vanilla extract with an electric
mixer on low speed for 30 seconds. Stop the mixer and
scrape down the sides of the bowl. Increase the mixer
speed to medium and beat 1 to 2 minutes more or until
batter is smooth and very thick. Stir in 2/3-cup peanut
butter and chocolate chips with a wooden spoon.
Spoon the dough into the ungreased 13 x 9-inch pan;
spread evenly with rubber spatula or fingers (dough
will puff and spread as it bakes).
Bake 22-25 minutes until just set at center (do not
overbake). Transfer to a wire rack and cool completely.
In a small bowl whisk the powdered sugar, remaining
teaspoon vanilla extract and remaining tablespoon peanut
butter until blended, adding enough milk to make drizzling
consistency; drizzle over cooled bars. Cut into bars
or squares.
This recipe came from Cake Mix Cookies by
Camilla V. Saulsbury.
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