In Dorm Dining: Peanut Butter-Chocolate Holiday Treats

By Ama Debrah

This Thanksgiving break, I took advantage of being the only one in my six-person suite and, for the first time this semester, ventured into the far-off land of the kitchen. As I will tell to anyone who asks, I can cook, and I can actually cook relatively well. The reason, I’ll explain, the general extent of my cooking is heating ramen noodles isn’t because of my lack of ability, is because, simply put, I’m terribly lazy. However, suddenly bitten by the Holiday-bug, I decided to crack open my copy of College Cooking and use the four-day break to indulge my sweet tooth. Here are two tested and successful sweet treats to try this Holiday season.

Peanut Butter Cup Bars
You’d want to lick this pan, too

I chose this recipe not only because it said in the description that they were ridiculously easy to make, but because I’m a huge fan of Reese’s peanut butter cups. Although the preparation was rather messy, the final product was absolutely delicious. I brought them to my family’s Thanksgiving dinner for a desert and almost caused a riot when my younger cousins attempted to stick their heads in the pan to lick the chocolate sauce off the bars.

1 cup of butter
1 jar of peanut butter
12 graham cracker squares
1 package of chocolate chips
3 cups of confectioner’s sugar

First, preheat the oven to 350° F. Next, put the butter and peanut butter into a large bowl and stir until both ingredients are combined. After this, crumble the 12 graham crackers and stir the crumbs and the sugar into the mixture. I was worried that somehow I would mess up the recipe because my crumbs were either too big or too small, but, in the end, the size doesn’t really matter. Next, spread the mixture evenly in a 9 by 13 inch pan and bake for 30 minutes. After waiting for the bars to cool for five minutes, spread the chocolate chips over the bars, and after another two minutes, spread the chocolate over the bars evenly and cut into 48 squares (six rows of eight, works). At this point, it is very important to wait until the bars are cool before eating. Overtaken by gluttony, I tried to eat a bar after only waiting ten minutes after removing the bars from the oven, and I almost completely scorched my esophagus, (though, it still might have been worth it). In fact, the bars tasted even better the next day!

Peanut Butter Hershey Kiss Cookies

These cookies were always a holiday favorite at my house, although I would spend half of the time trying to steal the Hershey kisses before my mom could put them on the cookies. They are also super easy to make and are a little less rich and intense than the peanut butter cups.

Peanut Butter Cup Bars = demolished.

3 dozen Hershey’s kisses
½ cup of Crisco
½ cup of peanut butter
½ cup of sugar
½ cup of packed brown brown sugar
1 egg
2 Tbl milk
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1-¾ flour

Preheat the oven to 375° F. To make the batter, first unwrap the Hershey’s kisses. Next, mix together the Crisco, peanut butter, sugar, and brown sugar. Then, blend in the flour, baking soda, and salt until the mixture is completely combined. After you’re done, shape the balls into about the size of a rounded teaspoon, and roll the balls in sugar. Next, place the balls on an ungreased cookie sheet and bake for eight minutes. Remove the balls from the oven and place a chocolate kiss on eat cookie, pressing down so that the cookie cracks around the edge. After all of the chocolate kisses have been placed, bake the cookies for 2-5 minutes longer. Each batch makes about 3 dozen, but they’re so delicious that you shouldn’t expect to have any leftovers after the first day.

Ama is a sophomore at Barnard and Food Editor for The Nine Ways of Knowing. 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s