Thursday, December 20, 2012

At Work in the New Studio

Evidence of work. My pile of scraps. Actually this is stretching the truth a bit.
OK. A lot.
 This pile of scraps was on the top of my bin of fused fabrics, so I had to take it off in order to get underneath to the larger pieces.
Then I got distracted for a few hours.
Kitchen Police.
Finally putting that pot roast in the oven to braise (and forgetting about it until it one minute shy of burning to a crisp! Eek).
I am working on a long skinny piece and did get to do it while viewing some episodes of two series on Netflix, from my worktable...such luxury. I love the new studio/tv room arrangement!

I saw this recipe on Pinterest which led me to another and soon I was baking more calories I don't need.
Triple Layer Cookie Bars. These are unbelievable, and more like candy than cookies. I changed the recipe slightly. Instead of graham cracker crumbs for the base, I used peanut butter creme sandwich cookies. And instead of creamy peanut butter (mixed with melted chocolate chips) I used crunchy. You can see the bumpy lumps of peanut in the chocolate. A 1x2" piece is enough to last an hour, if you have tremendous will. Here's the recipe:

Triple Layer Cookie Bars

OK, theirs looks perfect, but mine are just as good, imho.
  • Servings: a dozen huge bars or a million tiny ones
  • Serving Size: 3 (what?)
  • Nutrition: See Below (like we care)
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes


  • Crisco® Original No-Stick Cooking Spray ( or use foil as a liner)
  • 1 1/2 cups graham cracker crumbs (or peanut butter creme sandwich cookies)
  • 1/2 cup butter, melted
  • 2 1/3 cups flaked coconut
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 1/2 cup Jif® Creamy Peanut Butter (I prefer the crunchy)


  • HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
  • COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Top evenly with coconut. Pour sweetened condensed milk evenly over coconut layer.
  • BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Melt chocolate chips with peanut butter in small microwave-safe bowl on HIGH for 1 minute. Stir until smooth. Spread evenly over hot coconut layer. Cool 15 minutes on wire rack. Refrigerate 45 minutes or until chocolate is set. Cut into bars or diamonds.
  • For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. (unnecessary) After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
I have run out of reasons to make myself a sweater this week, so seeing Dave wearing one that was maybe 20 years old, raggedy, pilly and not-wool, made me offer him a choice of colors and styles. He chose blue (duh) and a cardigan, so I am using up more of my unmatchable yarns, which happen to look good when held two together. It is a huge sweater and will be done before the new year, maybe.

Zzzzzzzzzzzzzzzzzzz snort, Zzzzzzzzzzzz

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  1. Fabulous post - full of my favorite things. Thanks for making me smile!

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  3. I can almost hear the dawn snorting. Fun stuff!

    Merry Christmas and Happy New Year, Melody.

  4. Thanks for the recipe! I have all the ingredients at home to make these. They look totally yummy! I wish you and Dave a happy and safe holiday season!


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