Old Salt

When I returned from California, my generous friend, co-worker, and Teacher-Ranger-Teacher, Amy, gave me a wonderful new cookbook called Cooking Yourself Thin. Amy has been working with me at the park for almost two months. She has heard all about how Chris and I have been doing weight watchers for almost two months and have really tried to improve what we're eating at home. After some adjustments, we have found that it's really not that hard to still have good food...it's all about moderation! I was SO excited to try out my new cookbook.

Amy dropped a hint that she really wanted to try the peanut butter chocolate bars in the new cookbook. So, I went to work in the kitchen. As each layer was added, even I got excited (I usually think peanut butter only belongs on bread!). Each layer had to be refridgerated and the recipe took a bit of patience. But, I was rewarded with a tasty-looking treat...

I eagerly shared a square with Chris, who was practically drooling at the sight of my creation. Then, he took a bite, made a face, and pinched his lips. They were WAY too salty! I promptly deconstructed the bars and determined the source of the excessive salt was the peanut butter/cream cheese layer right in the middle. It called for salt, I added the salt, end of story. I don't recommend it! Sadly, I threw them out before I could share them with Amy, who has certainly earned herself a sweet treat.

BUT....I made them again this week without the salt. Chris and Amy liked them. I love me a pb sandwich, but put that with chocolate and I'm not interested, so I shared all of them. Here's to you, pb lovers Amy and Chris!

Here is the recipe from the book, sans salt:

Peanut Butter Dream Bars

Serves 8

1/2 cup low calorie thin chocolate wafers, finely ground in a food processor (I used 100 calorie packs of oreos)

1/2 cup oats

1/3 cup confectioners' sugar

3 tbs. unsalted butter, melted and cooled

1/4 cup creamy peanut butter (I suggest using Skippy Natural)

1 1/2 oz. reduced-fat cream cheese, room temperature

2 teas. pure vanilla extract

2 tbs. semi-sweet chocolate chips, melted

1. Line a loaf pan with parchment, leaving an overhang on the sides

2. Combine the ground wafers, oats, and sugar in a medium bowl. Stir in the butter until everything is evenly moistened. Stir in 1 tbs. of the peanut butter. Mixture will form large clumps. Transfer to lined loaf pan, press into an even layer. Refrigerate until firm, about 10 minutes.

3. Beat cream cheese with electric mixer on medium speed until smooth and fluffy, about 2 min. Add vanilla, remaining 3 tbs. of peanut butter, and beat on medium speed until pale and nearly doubled in volume, about 7 min. Transfer to loaf pan, spread in even layer over crust. Freeze until firm, at least 10 min.

4. Spread melted chocolate in a thin, even layer over the chilled peanut butter layer. Refrigerate until firm, about 10 min.

You can lift the bars out of the pan using the parchment overhang. Cut and serve cold. Enjoy!