I’m pretty sure I failed.
He was very confused that Americans from different parts of the U.S. sound different from one another (a Texan and a Bostonian, for example…carrrr vs. cah), but that they have no trouble understanding one another. Because they just have different accents.
“How do they speak differently and still understand each other?”
“Well, they don’t speak differently, exactly, they just sound different from each other.”
He smiled and nodded.
He informed me that the people living in the northern part of the Netherlands cannot understand the people living in the south, and vice versa. Even though they all speak Dutch. Because they are different Dutch…es. They’re different dialects. When I asked him how they talk to one another he replied, “We speak real Dutch.”
I smiled and nodded.
I think it’s safe to say that we both thoroughly confused each other.
It got me thinking about other things that go together, but aren’t always together. Namely, desserts. Duh.
You know that day when you want something for dessert, but then you also want something else? You want them both, but…I mean, seriously, who has two desserts as one?
Well, we do.
Listen, this is a judgment free zone, my friends. If you want cake and pie, you get cake and pie. You want brownies and chocolate chip cookies? You got it, sweetheart. Cheesecake and beer? I’ve got you covered (oh, c’mon! Beer is dessert…we all know it).
Two different kinds of cookies? Both with peanut buttery yumminess?
As you wish.
Soft, chewy peanut butter chocolate chip bars on the bottom. Without or without the no-bakes on top, these are a must-make. They’re so fast and easy, and they’re full of ingredients you probably always have in your pantry.
Chocolate Oatmeal Peanut Butter Bars
Makes one 9×13-inch pan
FOR THE BOTTOM COOKIE LAYER
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda (add and extra 1/4 teaspoon for vegan)
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened (margarine for vegan)
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg (1/4 cup applesauce for vegan)
1 cup peanut butter
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips, optional
1 cup peanut butter chips, optional
FOR THE TOP NO-BAKE LAYER
1/2 cup (1 stick) unsalted butter or margarine
1 3/4 cups sugar
1/2 cup milk or soy milk
1/4 cup cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups quick oats
To make the cookie bar layer: Preheat the oven to 350 degrees.
Whisk the flour, salt, and baking soda together in a small bowl; set aside.
In a large bowl or the bowl of a standing mixer, cream together the butter and sugars. Beat in the egg (or applesauce) until combined. Add the peanut butter and beat until well mixed. Stir in the vanilla. Beat in the flour mixture a half cup at a time until combined. Stir in the chips, if using.
Spread the batter into a 9×13-inch pan, pressing it out evenly and into the corners, and bake for 18 minutes to 20 minutes. Allow to cool completely before adding the no-bake layer.
To make the no-bake layer: In a medium saucepan set over medium heat, melt the butter. Add the sugar, milk, and cocoa powder and stir to combine. Bring to a boil and cook for a minute to a minute and a half. Remove the pan from the heat and stir in the peanut butter and vanilla. Once the peanut butter is melted and combined, add the oats and mix well. Once combined, immediately pour the mixture onto the cooled peanut butter bars, and spread evenly over the bars.
Allow to set up for at least an hour before cutting and serving.
Recipe by Darla