The world only needed one thing more, and now we’re good.
Okay, maybe that’s a tad hyperbolic. But honestly, s’mores need peanut butter like Kanye needs Twitter. Magic bars are already over the top gooey and chewy, so why not have a little mouth party up in here? The week is going to be so much more pleasant with some sugar.
These are a riff on the standard magic bar, which comes together quickly and (of course) magically with fairly few ingredients and a can of sweetened condensed milk. SCM (as we bakers like to call it) is stuff of the gods and should not be put in a corner. Nobody puts Baby in a corner.
We’re heading into birthday season in my family, and it’s always a long run. Everyone’s birthday falls between March and August, and since we all live in the same area, it’s a lot of parties and cake. Can you guess who bakes a lot of the cake? Yep. I’m cool with it.
This year, my son has requested his usual vanilla cake with…ready? RAINBOW frosting. As in, all different colors. If I didn’t love the kid so much, I would have told him in no uncertain terms that I’m not in the mood to spend the next three weeks studying YouTube tutorials on how to get a rainbow cake accomplished with the least amount of pain. At the moment, the main decision lies between fondant and buttercream, but that’s just the tip of the iceberg.
The biggest problems always center around party venue. I don’t like having the parties at home because, to put it mildly, lots of children trash my house faster than a pack of wildebeests would. So we can pay oodles of money to a bouncy place, or a nature center, or a trampoline zone. But that’s all very been there done that at this point, so I’m out of ideas. #firstworldproblems
And don’t get me started on goody bags. Just do not.
I guess all of these issues are as widespread as the age-old question of what to eat for dinner. Check out my post on the Today Food Club website and click to the left of the Facebook icon to vote for me!
If all of life’s problems could be solved as magically as a, well, magic bar, I’d be a happy kid. These are so simple to make, and they hit all my happy places!
Hey, if only party planning could be as easy as a magic bar. But we can only have so much in life! In a world with peanut butter s’more magic bars, it’s not right to complain anyway!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
When did I start baking? I can trace it back to my junior year of college.
I’ll get into why in a minute, but I was pretty much hooked from the start. What could be more amazing than dreaming of a dessert and then creating it? Sure, back then I needed recipes (I was very reliant on them), but it was still a lot of fun to cook in my crappy dorm kitchen.
These brownies are the first ones I ever baked from scratch, and the first baked good I ever added my own spin to. I used to call them “candy bar brownies” because they are very much like that. Rich, fudgy brownies are filled with peanut butter and milk chocolate chips, with a thick layer of the same on top. They’re crazy addictive!
Years ago, when I was still single in the city (and pretending I could be as cool as Carrie Bradshaw), I used to go to a place called Teaism. It sold lots and lots of tea, but also really good food. One day I walked in and noticed a salted oatmeal cookie. I remember thinking, “That’s gross.”
Oh, I was so young and stupid. The salted caramel trend was still a few years away from starting and I never stopped to consider that salted baked goods were the best thing to happen to the dessert industry since peanut butter and chocolate. But like I said, I was not that clever. I was in my twenties and had perfect skin. But I was dumb.
Anyway, eventually I climbed onboard the salty dessert bandwagon. And here I stay, until long after it will be considered trendy. I’ll be one of those annoying grandmothers who still bakes salted caramel stuff while her grandchildren roll their eyes and say, “But Grandma, it’s all about sardines dipped in ganache right now.”
Whoo yeah. We’re ending the week with some much needed sugar, and then some. Who’s with me?
The end of the school year is always a little sad. We say goodbye to students we really liked, clean out our classrooms (only to set them up again two months later), take some time to reflect on what we want to do differently next year, and head out in to the sunlight.
I get much more reflective if cheesecake is somehow involved, and these brownies are the ticket. Filled with chocolate chunks, these gloriously thick cheesecake brownie bars are the stuff dreams are made of.