Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 

Safety Rules for kids (maybe for a few adults too):

• Do not cross in front of a bus unless the bus driver has made eye contact.
• If a car engine is running in a driveway, kids need to be on the porch.
• Hard candy is a chocking item.
• Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
• Swim in pairs. 
• Do not go near the underwater pool filter.
• If possible, children need to walk in the sidewalk or the grass and not in the road.
• Children should be checked for ticks after they have played outside or with pets.
• Always wear a bike helmet.
• Learn how to properly walk with scissors or knives.
• Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).

After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
   In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
   Add the sugar and brown sugar. Mix until incorporated.
   Add the eggs and vanilla. Beat until smooth.
   Stir in the flour, baking soda, and salt. Mix until combined.
3. Remove 1/2 cup of the dough.
4. Press the rest of the cookie dough evenly into the baking pan.
5. Bake the dough for 15 minutes.
6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
9. Allow to cool for 1 hour.
10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.

Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.

Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.