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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CHOCLATE PEANUT BUTTER "HASH BROWNS" Recipe

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This recipe for CHOCLATE PEANUT BUTTER "HASH BROWNS" is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 CUPS OATMEAL
1 CUP BROWN SUGAR
2/3 C. MELTED BUTTER
2 TSP. VANILLA
1/2 C. CORN SYRUP

FROSTING:
1-12 OZ. BAG CHOC. CHIPS
2/3 C. CHUNKY PEANUT BUTTER
Directions:
Directions:
PREHEAT OVEN TO 375 DEGREES.

BUTTER A 9X13 PAN. IN A LGE BOWL MIX THE OATMEAL, BROWN SUGAR, BUTTER, VANILLA AND CORN SYRUP. SPREAD THE MIXTURE IN PREPARED PAN AND BAKE 15 MINUTES. COOL FOR 10 MINUTES, CUT INTO BARS AFTER
FROSTING.

FOR THE FROSTING, COMBINE CHIPS AND PEANUT BUTTER IN DOUBLE BOILER AND MELT. MIX WELL AND SPREAD ON COOLED BARS. REFRIGERATE UNTIL FROSTING HARDENS.
Preparation Time:
Preparation Time:
10 MINUTES

 

 

 

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