BARS IN ALBUQUERQUE RECIPES

Steps:

• In a large bowl mix together melted butter & confectioners' sugar.
• Next, add 2 cups preferred peanut butter until well blended. The mixture should have cooled to room temperature by this point.
• Fold in rice crispies until well coated. Try to avoid over mixing which can crush the cereal.
• In a 13x11 baking dish that has been lined with plastic wrap & lightly sprayed with non-stick cooking spray, gently press mixture evenly into baking dish.
• For the Topping: In the microwave, melt the chocolate chips stirring until smooth. (Heat approx 30-45 seconds at a time, then stir & repeat until fully melted. Be careful, the mixing dish can get extremely hot! You can use any preferred method for melting the chocolate.)
• Next add the 4tbsp of peanut butter to the melted chocolate. Add a few extra chocolate chips, approx. 1 tbsp to temper the chocolate. Stir until completely incorporated. The chocolate will have a shine to it.
• Allow to cool to about room temperature & pour on top of peanut butter mixture. (I let it cool for about 5 minutes or so.)
• Chill uncovered in the refrigerator until set but not hard. Chocolate will begin to lose its shiny appearance. (approx. 1hr & 15min.)
• Cut into pieces of desired size. (I use a pizza cutter.)
• Cover & return to the refrigerator until chocolate has hardened completely. (Overnight is best.) The longer these are kept, the better they get.

Steps:

• For crust: Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges; coat with nonstick cooking spray. In a bowl stir together flour, brown sugar, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 15 minutes.
• For filling: In a medium saucepan combine granulated sugar and cornstarch. Stir in peaches and lemon juice. Cook over medium until thickened and bubbly, stirring occasionally. Spoon over partially baked crust.
• For topping: Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and coconut.
• Crumble topping over filling. Bake 20 to 25 minutes or until golden brown and filling is bubbly. Let cool in pan 10 minutes. Using foil, lift from pan. Cut into squares. Makes 20 bars.