SO MANY APOSTROPHES.
Hey guys, so… remember that time I got a recipe featured on Freshly Pressed for the first and only fritters I’ve ever made in my entire life, and the second non-dessert item I’ve ever posted on this blog?
Yeah, those were some good times.
Even though I appreciated everyone’s kind comments and favorites, I actually had a pretty stressful day yesterday. A lot of things have been going wrong lately with my work, and it’s even harder to cope without Andy here to talk me down from these emotional ledges.
When I get too stressed, it starts to affect my physical health and appetite, so I’ve been making an effort to take it easy and carve out time to do things I enjoy. Like ingest simple carbs.
My long-awaited case of white chocolate Reese’s came in the mail on Tuesday, and you can imagine what 2 weeks in transit combined with SoCal heat might have done to them.
Yeah, I was the proud owner of 24 delicious, individually wrapped white chocolate bricks.
Fortunately, my plans for them did not hinge upon their aesthetic appeal. I’ve had s’mores bars on the brain for a while now, actually. Cake bars, lemon bars, blondies — I don’t know what it is with me and bars, especially since the last place you can expect to find me is at a church social, but I guess I just find them comforting. They’re my go-to treat when I’m feeling listless or off my game or antsy or generally mal à l’aise.
Basically when I’m feeling anything, which is always.
Yeah, I eat my feelings. And you know what? They’re delicious.
This particular recipe is ripped straight from the figurative pages of The Sweet Life. I spotted them on Pinterest a few weeks back and knew I HAD to decaffeinate them somehow. It may or may not have haunted my dreams.
Before you dive in, here’s what you need to know about white chocolate Reese’s: they are RIDICULOUSLY hard to come by. Like, they are more elusive than wild snow leopards. If you can’t find any around town and aren’t hardcore enough to order them from Amazon like I did, you can always make your own!
With that, I now wash my hands of all personal accountability for your weight loss/maintenance goals.
1/2 c butter, softened
1/2 c brown sugar
1/4 c sugar
1 tsp vanilla
1 1/4 c flour
1 tsp baking powder
1/4 tsp salt
1 c graham cracker crumbs
16 white chocolate Reese’s cups
1 1/2ish c marshmallow fluff
1. In a large mixing bowl, cream together butter, sugar, and brown sugar until fluffy. Beat in egg and vanilla until combined.
2. Gradually beat in dry ingredients (flour, baking powder, salt, graham cracker crumbs) until thoroughly combined to form a stiff dough.
3. Press roughly 2/3 of the dough into the bottom of a greased 8×8 pan, forming an even layer. Add your Reese’s, pressing the cups lightly into the dough, then cover with the marshmallow fluff.
4. Press the remaining dough into an 8×8 square on a nonstick surface (I used parchment paper) and gently place it on top of the marshmallow layer, forming the top crust.
5. Bake at 350° for 25-30 minutes. Let cool completely before slicing.