Tuesdays at the Table - Lemon Squares

Happy Tuesday everyone!  Sorry for the lack of blog posts last week.  A nasty cold has been circulating around the office (and my family) and I finally fell victim.  It was bad enough that I called in sick to work twice last week...and that never happens!

Anyhow, lemon is one of my favorite flavors!  These lemon squares are very easy and a crowd-pleaser.  Or maybe they just make a girl with a cold feel good!

Lemon Squares

2 sticks butter, softened
2  cups sugar
2 1/4 cups flour
4 eggs
1/4 tsp salt
juice of two lemons (about 1/3 cup)
zest of two lemons
powdered sugar to decorate

In a large bowl, cream together butter, 1/2 cup sugar, 2 cups flour and salt.  Press into a greased and floured 9x13 baking dish.  Bake for about 15 minutes at 350 degrees, until the edges start to turn golden brown.

In a large bowl, combing the remaining flour and sugar.  Whisk in your eggs, followed by the lemon juice and lemon zest.  Pour your lemon mixture over the baked crust.  Bake 20 minutes at 350 degrees, then allow to cool in the pan.

Dust with powdered sugar and slice into 24 bars.

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Tuesdays at the Table - Pull Apart Garlic Rolls

Have you all been matching the recipe micro-series Tasty puts out on Facebook and Buzzfeed's website?  For some reason I kept coming back to their garlic pull apart rolls.  So today I made them!  They are just as easy and delicious as they look in the video!

Garlic Pull Apart Rolls

1 tube refrigerated biscuits
3 Tbsp. butter, melted
½ tsp garlic powder
2 Tbsp. fresh parsley, minced
1 cup shredded mozzarella

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, three pieces per tin (you’ll have two extra — just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!

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Tuesdays at the Table - Coffee Cake

As all my cubicle-mates will tell you, I have a dangerous addition to coffee cake muffins.  Seriously.  Want my day to start on the wrong foot?  Be the Dunkin Donuts drive-thru team member that hands me a chocolate chip muffin instead of coffee cake.

So this week I'm sharing my favorite coffee cake recipe.  Thanks to those of you linking up and sharing your recipes!  I love you for it. <3 br="" nbsp="">

Coffee Cake

Topping:

3/4 cup brown sugar

1/4 cup sifted all-purpose flour

1/4 cup butter, room temperature

1 teaspoon cinnamon

Cake:

1 1/2 cups sifted all-purpose flour (sift before measuring)

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

3/4 cup sugar

1/2 cup melted butter

1/3 cup milk

2 teaspoon vanilla extract

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

In a medium bowl, combine together beaten egg, sugar and melted butter. Add milk and vanilla. Stir in flour, baking powder and salt, mixing well. 

Pour batter into a greased and floured  9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, when a toothpick will come out clean. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.

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Tuesdays at the Table - Jalapeno Poppers

Happy New Year!  As we transition away from the holidays, some of us are trying to get a bit healthier...but football games still mean finger foods.

Jalapeno poppers are one of my favorites!  Here is a slightly healthier version that still tastes as delicious as the "naughty" version.  (My favorite full fat version of jalapeno poppers can be found here.)

Jalapeno Poppers

10 jalapeno peppers
1 cup Greek yogurt (low-fat or fat free cream cheese can be substituted if you don't like yogurt)
1 cup cheddar cheese (grate your own for better melting)
1/8 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon cumin powder
1 tablespoon fresh cilantro, finely minced (I don't like cilantro, so I use italian parsley)
1/2 cup breadcrumbs (plain, wheat, gluten free, panko...your choice)

Slice jalapenos vertically, removing the seeds and membrane.

In a small bowl, combine the yogurt, salt, pepper, cheese and cumin.  Fill your jalapenos with the mixture.

Coat the top of your jalapenos with breadcrumbs, then bake at 350 for approximately 25 minutes (until the jalapenos get bubbly).  Serve warm!

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Tuesdays at the Table - Dragon's Breath Dip

Happy December!  The last few months seem to be flying by even faster than normal.  I can't believe that Christmas is a few short weeks away!

Did you all enjoy your Thanksgiving?  Find any awesome sales over the weekend?

This week I'm sharing one of my more potent recipes.  It tastes delicious.  But I wouldn't recommend it for parties where you might encounter mistletoe.  Kissing someone with garlic breathe just isn't fun!

Dragon's Breath Dip

2 heads garlic
1 tablespoon olive oil
8 oz. Brie cheese
1 (3-oz.) small pkg. cream cheese, softened
1/2 teaspoon salt
Dash or two of fresh cracked pepper

Preheat oven to 350 degrees. Cut top 1/2" off the top of the garlic heads and remove some of the loose papery skin, leaving the heads intact. Place each on a piece of aluminum foil, drizzle each with the olive oil, and wrap tightly. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle and squeeze each head to remove the soft roasted cloves. 

In a food processor, process Brie cheese and cream cheese with the salt, pepper, and garlic cloves. Refrigerate several hours to blend flavors. Serve with melba toast, crackers, crustini or the like.

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Tuesdays at the Table - Turkey Enchilada Casserole & Thirty Days of Thankful - Thanksgiving

Thanksgiving just might be my favorite holiday.  I love that fall is firmly in place with its cold, crisp air.  The holiday is one of family and friends, without the added stress of gift exchanges and the worry I have that I've somehow picked out a gift that is less than perfect.

Don't get me wrong - I LOVE me some Christmas!  But I like having a "practice" holiday first!  This year I am looking forward to a fairly quiet day that is filled with food and love.  I have to work on Black Friday, but it will be a quiet day (hopefully) and I'll finish my Christmas shopping that evening.

This week I'm reposting one of my favorite casserole recipes.  It makes great use of all the extra turkey!

Turkey Enchilada Casserole
1 1/2 to 2 cups of cooked turkey, diced
1 package flour tortillas
1 jar (16 oz) salsa verde
1 can (15 oz) black beans, drained
2 cups Monterey Jack cheese
3 tablespoons (approximately) vegetable oil

Mix diced turkey and about 3/4 (12 oz) of the salsa verde in a bowl and set aside.

Heat tortillas in the oil, one at a time for about 10 seconds. Drain on paper towels.

In casserole dish, place a layer of tortillas. Top with ½ of turkey mixture and ½ of black beans. Place another layer of tortillas topped with turkey mixture and beans. Top with tortillas. Place the last 4 oz of salsa verde on top of tortillas. Top casserole with cheese.

Bake at 350 for about 30 minutes. Serve with sour cream and guacamole (optional).

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Tuesdays at the Table - Cinnamon Swirl Bread & Thirty Days of Thanks - Friends

I am so thankful for my friends, and I am so lucky to have made some great friendships through blogging.  While I don't have tons of friends, the ones I have are people of substance - the people I can be my geeky, introverted, sarcastic self with!  That they like me just the way I am helps me like myself on days when I wish I was prettier, more outgoing, more successful or just think I'm not as good as everyone else.

Thank you for being a friend!  Your comments mean more to me than you know!

My work friends know that Dunkin Donuts coffee cake muffins are my breakfast weak spot.  This week I'm sharing a quick bread that tastes as good, if not better than those muffins!

Cinnamon Swirl Bread

1 1/3 cups sugar
2 cups all-purpose flour
1/2 cup walnuts or pecans, chopped and toasted
2 tsp. cinnamon
1/2 tsp. salt
1 egg
1 tsp. baking powder
1 cup milk
1/3 cup melted butter

Preheat oven to 350 degrees F. Grease and flour the bottom and 1/2 inch up the sides of a loaf pan. 

In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to marble. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. 

What's cooking in your kitchen?

Tuesdays at the Table - Pupper Pumpkin Muffins & Thirty Days of Thankful - Rescue

Happy Tuesday!  Thanks to you awesome people who have participated in Tuesdays at the Table since I restarted the weekly linky.  I love you all!  Please keep linking up your recipes or sharing recipes you find here that you really enjoy.

This week we're going to the dogs!  I know my furbabies haven't been featured on the blog as much as they should lately - and I'm going to rectify that.  Unless you're new here (in which case, WELCOME!!!) you know that I'm one of the co-chairs and founders of Little Paws Dachshund Rescue.  If you asked me even five years ago if I would have two rescued dachshunds and a dachshund rescue - I would have asked what drugs you were on!  But I stumbled on dog rescue one day and never looked back.  Then I got involved and found people that understand me and are just as dog-crazy as I am. (P.S. LPDR's 3rd Annual Barksgiving Auction starts on Wednesday.  Click HERE to view items now and bid, bid, bid when the auction starts!)

Rescue is never easy.  Tears flow most days... Happy tears for the dogs we've found new homes for, sad tears for the dogs we don't have the resources to help or the ones that are just too far gone and we need let go as humanely and lovingly as we can, tears of frustration, anticipation and exhaustion. But at the end of the day, I look at Paisley & Beckett - my twin terrors; two of a litter of eight pups that wouldn't be here without rescue - and know I can do it all over again tomorrow.  If you could all meet the amazing people and dogs that I get to work with and for, you'd fall in love with rescue too.  I'm honored that I'm among the people that others come to with medical, behavioral or psychological problems in hopes I can help them find solutions or at least the resources to help their beloved dogs. I hope some day that rescue isn't needed...but in the meantime, I'm thankful to be the voice for some really amazing dogs.

Pupper Pumpkin Muffins

2 cups whole-wheat flour 

1 cup oats

½ tsp cinnamon

½ tsp nutmeg                            

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

4 eggs

2/3 cup canola oil

2/3 cup water

1 - 15 oz. can pumpkin puree

½ tsp vanilla

2 Tablespoons honey

Heat oven to 350 degrees. Spray mini muffin tins with cooking spray of your choice.

Combine dry ingredients in a large mixing bowl.  In a separate bowl mix together the eggs and canola oil. Add vanilla, pureed pumpkin and water. Mix well. Add the wet ingredients to the dry ingredients.

Using a small cookie scoop, fill each mini muffin tin to the top.

Bake for 17 - 18 minutes. Test to make sure they are done by sticking a toothpick in the center of a muffin, it should come out clean.

Cool on a wire rack for a few minutes, then remove from pan and finish cooling completely.

Store in air tight container, or plastic zipper quart or sandwich bags, in refrigerator. 

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Tuesdays at the Table - Vanilla Macarons & Thirty Days of Thankful - Baking

I love to cook and I think I love to bake even more.  While baking is more technically precise - once you understand the math behind your base ingredients, there's so much you can do to take an ordinary recipe and make it your own!  When you enter the kitchen to bake you get to play and taste...and just fall into a zen-like zone where you get to express yourself creatively.  Sure some baking experiments will come out badly, but that's part of the fun!

Image via Paul Bolangerie UK

I came back from England with an affinity (OK...maybe obsession) with a few bakery items that are seemingly EVERYWHERE in England, but are a pretty rare commodity here.  One of those items is Macarons.  No.  I did not misspell "macaroon".  I'm not talking about those heavy coconut laden things.  After all - I'm allergic to coconut!  I'm taking about those light, airy, almond and meringue based cookies that originated in France.  They are amazing!

Vanilla Bean Macarons

2 3/4 cup almond flour (you can also make your own from blanched almonds in the food processor)
2 3/4 cup confectioners sugar
1 cup [7-8] large egg whites (room temperature)
3/4 cup granulated sugar
1 vanilla bean (cut lengthwise and scraped)

Preheat the oven to 325 and line your baking sheets with parchment paper.

Blend the almond flour with the powdered sugar in the food processor to make mixture as fine as possible. Sift the mixture through a strainer to eliminate any large crumbs from forming on the macaron tops as they bake.

With the wire whip attachment on the electric mixer, beat the egg whites with the salt, starting slowly and then increasing speed as the whites start to rise. Add the granulated sugar and the vanilla bean scraping. Beat until the egg whites form stiff peaks and your meringue is firm and shiny. Fold the egg whites into the almond meal mixture, using a rubber spatula. When you can’t see any crumbs of almond flour and the mixture is shiny and flowing you’re done mixing.

Fill your pastry bag and pipe even rounds onto the parchment paper.  (I like about 2 inch rounds.)  Leave an inch between each shell so they don't touch while baking. Tap your full sheet of rounds on the counter top to release any air bubbles and with wet fingers smooth down any peaks that are sticking up from piping.

Let the macarons rest for 10-15 minutes before baking.  Bake for 14 minutes, but about five minutes in open the oven door briefly to let the steam out! Let macarons cool completely before removing them from the parchment paper.

Vanilla Bean Buttercream

1 1/4 sticks unsalted butter
1 1/4 cup powered sugar
3/4 teaspoon vanilla extract
1 tablespoon heavy cream
1 vanilla bean (cut lengthwise and scraped)

Beat softened butter until fluffy.  Add the vanilla extract and vanilla bean scraping and beat until fully combined.  Slowly add the powered sugar and fully combine.  Add the heavy cream and beat the mixture on medium high for about 4 minutes until the buttercream is fluffy and smooth.  Pipe or spread buttercream on half of the cookies (flat side) and then sandwich together.

What's cooking in your kitchen?

Tuesdays at the Table - Zucchini Fritters

Hi everyone!  I hope you all enjoyed your weekend. :-)  I'd tell you what I did...but this is one of my pre-scheduled posts.  However, it's safe to say that I'm enjoying my vacation! I'll be back in a week; well, eight days.

This week I'm re-posting a recipe that I shared back in 2012.  These zucchini fritters are delicious, although slightly less than healthy. Sorry!

Zucchini Fritters

2 cups shredded zucchini (about 2 medium zucchini)
3 eggs
1 Tbs flour (coconut flour for those of you gluten free or on a paleo diet)
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Extra virgin olive oil (coconut oil or bacon grease for the paleo diet)

Shred zucchini by hand or in a food processor and set aside (if it is wet, blot it dry with a paper towel).

In a large bowl, beat eggs together. Sift flour into eggs and beat together. (Note: coconut flour often has clumps, hence the sifting.) Add the shredded zucchini, sea salt and freshly ground black pepper. Heat a large skillet and add your desired oil. 

Spoon the mixture into the pan in desired sized fritters. Cook on each side until each side is browned and tender to the touch. (Prevent breaking by turning as few times as possible.) Serve warm.

What's cooking in your kitchen? 

Tuesdays at the Table - Nutella Filled Sugar Cookie Cups

Happy Tuesday!  Or in my case, "OMG, I leave for my first vacation in a decade tomorrow...time to stress"! Seriously. You could all scrape me off the ceiling right now.  You know; after I finish a very long to-do list.

Friday our office celebrated National Desert Day.  I loved seeing (and tasting) all the yummy things my co-workers brought in!  It was all so good.

I made these little bites.  It was my first time making them and I think they were a hit with everyone!

Nutella Filled Sugar Cookie Cups

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1 1/4 cups sugar

1 egg

1 tsp vanilla extract

Preheat oven to 375 degrees F. Grease mini muffin pan.

Stir together dry ingredients and set aside. Cream together butter and sugar until smooth and fluffy. Beat in egg and vanilla. Gradually add in dry ingredients.

Roll dough into walnut sized balls and place them in the muffin pan. Bake for 8-10 minutes or until golden. Let cool for one minute then take a tsp measuring spoon and press down making an intention on each cookie.

Ganache:
1/2 cup semi-sweet (or dark) chocolate chips
1/3 cup cream
1/4 cup Nutella

Heat slowly in a small saucepan or microwave safe dish and stir until all ingredients are incorperated and smooth.  Fill each sugar cookie cup with ganache and allow to set before serving.

What's cooking in your kitchen?

Tuesdays at the Table - Italian Meatloaf

Happy Tuesday!! I'm really looking forward to the long weekend - even if it does mean the office is busier than normal as we try to get even more work done in less time. (As a weekly paper with a Monday "press day", we get the paper done on Friday instead of pushing our deadline to Tuesday on long weekends.)

Rumor has it that October is National Dessert Month and that there are two National Dessert Days! We picked this Friday to celebrate at work.  Be on the lookout for some yummy pictures and perhaps a new recipe too!

Italian Meatloaf

• 1 lb. Hamburger
• 5-6 slices of provolone cheese
• 1/4 lb. of sliced pepperoni
• 1 egg
• A dash of Worcestershire sauce
• A pinch each: salt, pepper, oregano, basil
• Spaghetti sauce to cover

Begin by making a traditional meatloaf - combining hamburger, egg, bread crumbs, salt, pepper. Add in Worcestershire sauce as well as oregano and basil. Get a length of aluminum foil or plastic wrap and spread meatloaf mixture in an even layer - roughly a rectangle the length of your loaf pan. Once spread, put down the layer of cheese followed by your pepperoni. Then roll the meatloaf into a pinwheel or like you would sushi, make sure you do not roll the aluminum foil or plastic wrap into the meatloaf.

Cover in spaghetti sauce and bake at 350 for an hour.

What's cooking in your kitchen?

Tuesdays at the Table - Carrot Cake Dog Muffins

Happy Tuesday and Happy "almost" October!  Did you all get to see the super moon and eclipse on Sunday?  I did and it was beautiful!

This week I'm reposting a recipe that I shared back in 2012.  At the time, I shared with you all that I was getting ready to adopt a from a rescue.  Here three and a half years later - so much has changed!  I ended up adopting not one, but two dachshunds (I love my twin terrors!) and my love for dogs has driven me to being one of the founders of a rescue.  Who'd have thunk?!

I still love this recipe and so do my dogs.  I hope all of your sweet furbabies do too!

Carrot Cake Dog Muffins

2 large eggs
1 cup milk
1/4 cup vegetable oil
1 cup all purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1/2  cup grated chopped parsley
1/2 cup smooth peanut butter
1 cup grated carrot

In a large bowl, mix your eggs, milk, oil and peanut butter.  Add the remaining ingredients slowly - leaving the carrot and parsley for last.

In a 350 degree oven, bake your muffins for 20-25 minutes (or 12-15 minutes for mini-muffins).  Once cooled, keep in an air tight container and freeze any portions you won't use in 5-7 days.

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Tuesdays at the Table - Beer Bread

Happy Tuesday!  Fall starts this week.  How did that happen?!  Luckily, it's my favorite season (even if I would happily boycott all things pumpkin spice flavored...), full of apple picking, baking, crisp sunny days, leaf-peeping and other really fun stuff!

This week I'm sharing my beer bread.  While it tastes good on its own - I love to cut it into hunks and eat it with a little veggie or onion dip.  So good!

Beer Bread
3 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon salt

1 bottle (12 ounces) beer, at room temperature {the darker the beer, the better!}

1/4 cup unsalted butter, melted

Brush the bottom and sides of your loaf pan with melted butter.  In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy. 

Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven at 375 for 35 to 40 minutes, or until an toothpick comes out clean. Turn out onto a rack to cool.

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Tuesdays at the Table - Peanut Butter S'mores Dip

Happy Tuesday!  This weekend, our little band of misfits had an end of the summer firepit.  I knew I wanted to do something classically summery, but with a twist.

I had heard of s'mores dip before - but I'll be honest, I'm not so great at following directions.  So I perused a few recipes and then did what I wanted to do. Ha!  I have to say - it went over well with the group.  I'd show you an "after" picture to balance out the "before" pictures...but it's not pretty!

Peanut Butter S'mores Dip

2 cups semi-sweet chocolate chips
1 cup milk chocolate
3/4 cup smooth peanut butter
1 bag (10 oz) mini marshmallows
1 pat of butter

Pretzels and graham crackers for dipping

Butter a 9 inch pie plate.  If you used Hershey bars as your milk chocolate, break them into small pieces, then evenly distribute the semi sweet chocolate chips over them in the pie plate.  Drop small amounts of peanut butter across the chocolate mixture.  Top with a bag of mini marshmellows.

Bake on 350 for 10 minutes, then bring the oven up to a broil and toast the top.  Keep a keen eye on the marshmallows while broiling!  Burnt sugar does not smell too good.  :-)

Let set for about 5 minutes, then dig in!

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Tuesdays at the Table - Zucchini and Mushroom Fettucini Alfredo

Happy Tuesday!  Oh, and happy September too! :-)  I'm not a mom...but I have to say that I'm secretly a little happy to see all the kids going back to school.  It's totally selfish, but I worry about some of the neighborhood kids who seem to be out WAY after dark, in dark clothes and RUNNING in front of cars.  I don't want to be the one that doesn't stop quick enough.  :-(  If they're back at school, they need to go to bed early-ish, right?!

Thanks to everyone that has participated in Tuesdays at the Table.  I love cooking for others and am thrilled when you respond to the recipes that I share and/or share one of your own!

This week I'm sharing a recipe that my uncle taught me as a pre-teen. He was a chef for a while before becoming a corrections officer and has some fabulous recipes that I've stolen through the years! (Sorry for the less than gorgeous picture.  I thought I got a good one...then by the time I realized I didn't, dinner was over and my subject matter disappeared!)

Zucchini and Mushroom Fettucini Alfredo

1 box (a pound) of fettucini
1 pint heavy (or whipping) cream
1/2 cup butter
1 tsp. minced garlic
2 cups mushrooms (sliced)
1 large zucchini (cut into 2 inch wedges)
1 cup grated parmesan or romano cheese
salt and pepper to taste

1. Boil water, cook pasta, drain, and set aside.
2. In saute pan, melt 1/2 cup butter on medium heat. Add garlic. Let simmer for 30 seconds.
3. Add sliced zucchini and sliced mushrooms. Let simmer until both completely cooked. Add whipping cream. Simmer on low heat until the mixture begins to boil. Add parmesan or romano cheeses (or a blend). 

1. Toss with  fettuccine. Salt and pepper to taste.  Sauce will thicken if you let it sit for a few minutes before serving.
2. What's cooking in your kitchen?

Tuesdays at the Table - Reese's Peanut Butter Bars

Happy Tuesday! I hope you're all having a great week and that you'll share one a recipe that you really enjoy - or one you just found and are trying for the first time.  :-)

This week I'm sharing one of my favorite recipes.  It's been a family favorite for YEARS and I could probably make it in my sleep.  In fact, we had a family gathering on Saturday and I made these yummy little bars, hoping that there would be a few leftover so I could hide them and indulge in a midnight snack.  No such luck!  My mom's cousin met me at the front door of her house, asked what I made and then started sampling before they even made it to the kitchen.  I think my "dessert" turned into a "pre-meal snack" for everyone.  I'd like to say it's because I'm that good of a cook...but I know it's because no one in their right mind can say no to these bars!

Reese Peanut Butter Bars

2 sticks butter
1 cup peanut butter (I don't the recommend low-fat version)
1 3/4 cup graham cracker crumbs
2 1/2 cups powdered sugar
12 oz. (1 bag) semi-sweet chocolate chips

In a large microwave safe bowl, melt the margarine. Stir in peanut butter, powdered sugar and graham cracker crumbs. {Note: This works best if the powdered sugar isn't mixed in last.} Pour out and flatten into a greased 9x13 pan. Refrigerate for about an hour.

Melt chocolate chips in a microwave safe bowl. Pour out chocolate over the cooled peanut butter bars, covering evenly.

Refrigerate for about an hour and cut into bars.

What's cooking in your kitchen this week?