When you bake for Christmas, you bound to end up with a bagful of broken,
sometimes misshapen cookies and bar cookie trims. You can eat it as is or
reinvent it a few months later. Surveying the deep freeze downstairs I thought
it was time to use the freezer bag of rich cookie crumbs I made last
Christmas. You can use graham crumbs instead, in which case more butter and
sugar will be needed to get the right flavor and consistency. I started with
two cups of cookie crumbs and ended up using three… after I put in the sour
cream. It tasted great even though I am not a fan of peanut butter. Inspired
by the Hungarian version of cookie crumb roll made with jam, but wanting a lot
less sugary confectionary, I opted to use peanut butter and dark chocolate
chips. Speaking of chocolate chips, Chipits will pass, but I found Costco’s
own brand of Chocolate chips is better. Cookie Crumb Bars
Base:
2 to 3 cups of
home made cookie crumbs
1/3 cup soft butter
1 cup icing sugar
1 1/2 cups deep
roast peanut butter
2 Tbsp full fat sour cream
salt to taste
Topping:
2/3 cup
good quality dark chocolate chips
1/3 cup soft butter
• Line a square baking
pan with parchment paper.
• Starting with just 2 cups of cookie crumbs using a
large bowl, combine the first three ingredients by hand.
• Stir in peanut
butter. Mix really well.
• Add the remaining crumbs and the sour cream,
gradually, as needed.
• When you have the right consistency, taste the mixture
and add salt to taste.
• Press the mixture into the prepared pan.
• In a
small, microwave-safe bowl, heat chocolate chips for about a minute.
• Add the
soft butter and stir.
• Pour over the base and spread evenly.
• Let the
chocolate firm up and lightly score the top.
• Chill and slice.
Jimre likes it melted
