Monthly Archives: August 2013

The No-Bake Reese’s Peanut Butter Bars

No Bake Bars7B

I’m not a fan of the practice, but a lot of people who write blogs will share a long, dramatic, sometimes awkward life experience that segways into the recipe they want to share. You know what I’m talking about. It’s that great “Eureka!” moment in life people like to share, some moving experience that leads them down a path, or even an awkward moment where they sought comfort in a sweet  treat. This post is not one of those times.

I told someone the other day “not everything is a life lesson.” He wholeheartedly disagreed with me, and within the context of that conversation he was right (as usual). Sometimes I think, though, life is about enjoying something simple like a great cup of coffee, a long rain shower on a let’s-sleep-in-kind-of-Saturday morning, or storybook football weather. I think this recipe is one of those simple things. Yes, it’s that simple and delicious! Five ingredients and four steps. It doesn’t get much easier than that. The hardest part about this recipe will be finding the patience to wait long enough for it to cool in the refrigerator.  (I failed.)


Here’s What You Need:

  • 1/2 cup salted butter, melted (Make it the real stuff!)
  • 1 cup graham cracker crumbs (use more if you want a thicker crust)
  • 1 cup of powered sugar
  • 3/4 cup and 2 tablespoons of creamy peanut butter (You can’t go wrong with JIF.)
  • 1 cup semi-sweet chocolate chips

Here’s What You Do:

  • Line a baking pan with aluminum foil and set to the side.
  • Mix the butter, graham cracker crumbs, and powered sugar together until combined. Stir in 3/4 cup of peanut butter, mix well, and then spread onto pan.
  • Microwave the 2 tablespoons of peanut butter and one cup of the semi- sweet chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  • Chill until firm. It will take about three hours. (The outer edges are ready in about an hour. FYI!)

You can find the original link and recipe here.

The Very Berry Salad

berry salad 035b

I’m not sure if this could be actually called a salad. It’s debatable. Maybe. But, if you like berries this is a recipe for you!

Here’s What You Need:

  • 6 oz of organic blueberries
  • 6 oz of organic blackberries
  • 6 oz of organic raspberries
  • 6 oz of organic strawberries (I like strawberries so I used a whole container and cut the strawberries in fourths.)
  • 1/4 cup mint flakes (The recipe I was using called for fresh mint leaves chopped. Yep. Seriously. I don’t live in an area where fresh mint leaves are readily available. If they were, I would have found them at the three stores I went to looking for them. Instead, I purchased some chopped mint leaves from the spice section at Kroger.)
  • 2 tablespoons of sugar

Here’s What You Do:

  • Prepare and clean the berries as you normally do any fruit.
  • Mix all ingredients into a bowl, preferably a bowl or container with a lid.
  • Gently shake the bowl to mix.
  • Let it cool in the fridge for a few hours
  • Enjoy!

This is a great and healthy summer treat. The beauty of recipes like this is that you make it to your own liking. I added a little extra sugar and didn’t put as much mint in my berry salad.

Also, let me save you from the trouble. Go organic on this recipe. It’s a little more pricy, but the difference in taste is well worth it.

It will be hit! I promise. I made the recipe three times before I was able to photograph it! The first two versions were gobbled up by co-workers (myself included).

This is a recipe from Whole Foods Market, and not my own. You can find a link to it here.