April was considerably warmer than May has been. We were outside almost every day, even wearing shorts on some days. This month we are either freezing or being blown away by major winds. Looking at the forecast this morning made me wish we could go back in time- rain all week, highs in the mid 50’s and lows in the 30’s. So much for gardening.
I haven’t written a post in quite a while. I am wrapping up the school year this week and began another job a few weeks ago. The new job is still part-time but required full-time training. It’s over now, but it was an intense couple of weeks, working 50 hours a week including an overnight all the while reassuring my children that they still come first. So far the new job has been extremely rewarding. I am working as a counselor in a group home and it has been very enjoyable. I am thinking I may have found my calling. . .
Maybe it’s the crappy weather or the sheer exhaustion from the last couple of weeks but when I saw this recipe for Chocolate Peanut Butter Candy Bars shared by Pioneer Woman and posted on her website Tasty Kitchen, I didn’t think twice about giving them a whirl.
And then Andrew suggested we make a fancy candy box for them and sell them as candy bars. I appreciate his entrepreneurship but we needn’t sell anything this bad for you . . . Instead we gave some away. I decided to experiment with package design and test out a future assignment for next years’ graphic design students. If I were to hand this in I would give myself a C-. Definitely need to work on a logo, better color scheme and typography . . . Who in the world mixes paisley with owl ribbon and striped text? Have I seen worse? Yes, but I can definitely do better. . .
Oh well, it was a good way to waste an afternoon. Now it’s time to make supper! Really I should have planned something extra-healthy to make up for these but I’ll just blame it on the weather.
Chocolate Peanut Butter Candy Bars
* 1-½ cup Graham Cracker Crumbs
* 1 cup White Sugar
* ¾ cups Packed Brown Sugar
* ¾ cups Butter, Cubed
* ⅓ cups Milk
* 80 whole Ritz Crackers (2 Sleeves)
* 1-½ cup Semi-Sweet Chocolate Chips
* 1-¼ cup Peanut Butter
In a large saucepan, combine the graham cracker crumbs, sugars, butter, and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 minutes more.
Grease a 9×13 pan and place a single layer of Ritz crackers along the bottom. Top with half of the graham cracker crumb mixture. Repeat layers once and then top with the remaining Ritz crackers.
In a microwave safe bowl, combine the chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook or the chocolate will burn. Pour over the crackers and refrigerate until firm. Cut into bars and enjoy!