12 December 2009


peanut butter cup bars

I'm from a large family. You start with two people; add six kids. Then, everyone gets married and their kids total 13. And then, they begin to marry and have their own kids--22 so far and soon to be 26.

Today is the annual and much lauded Jacobs' family Christmas. We won't all be there, but around 60 or so of us will gather today at PM's house near Peoria for a big meal and LOTS of desserts.

MK is not feeling well, and with the new baby due in three weeks it's best if she sits this one out. I've volunteered CA to keep her company, but DM and the two little girls will hit the road with me in just a couple of hours.

We're taking baked beans and peanut butter cup bars...

2 cans Dark red kidney beans, drained
2 cans Butter beans, drained
1 large can Baked beans
3/4 cup Brown sugar
1 tsp. Dry mustard powder
1 large Onion, chopped
1/4 lb. Bacon, cut into 1" pieces
1 sm. bottle Ketchup

1. Mix together all ingredients in oven proof bowl.
2. Bake at 350 degrees for 1-1/2 hours, uncovered.
3. Cool for one hour with lid on.

1-1/3 Cups Graham cracker crumbs, fine
8 oz. Butter, melted (2 sticks)
1 lb. Powdered sugar
1 Cup Peanut butter
16 oz. Hershey's chocolate bar, melted
2 tsp. Butter

1. Mix together butter, powdered sugar, peanut butter, and graham cracker crumbs.
2. Press into a 9 x 12 inch baking pan.
3. Melt chocolate with butter in microwave or in a double boiler, taking care to not let any moisture get into chocolate, or the mixture with congeal.
4. Refrigerate until set; cut into small squares.
5. Keep covered in refrigerator until serving.

I sometimes use an 8x8 or 9x9 pan to make thicker bars.

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