This time of year, I love finding recipes that incorporate candy bars. I tend to have an influx of candy in my house so I might as well use it to make awesome baked goods right? I received a couple of Equal Exchange Candy Bars recently and couldn’t stop snacking on them!
Equal Exchange is the nation’s leading Fair Trade brand of coffee, chocolate and tea. They recently launched a new line of organic, fairly traded candy bars with flavors including milk chocolate peanut butter, milk chocolate crisp with puffed rice and quinoa, and dark chocolate fruit and nut with raisins and almonds.
The milk chocolate crisp lives up to its name, the puffed rice and quinoa added a nice crunch to the milk chocolate. The dark chocolate fruit and nut is the perfect mix of chocolately goodness, nuts, and fruit. The website describes it perfectly as trail mix in candy bar form. My favorite of the three though was the milk chocolate peanut butter bar a perfect and classic combination for a reason! I decided to use the chocolate peanut butter bars in a cookie but wanted to find a cookie that sort of resembled the chocolate bar itself.
I adapted this cookie recipe from a Bakergirl recipe for Marbled Peanut Butter & Chocolate Snickers cookies.
Peanut Butter Dough
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 eggs
- 1 cup mini chocolate chips
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 1 1/4 cup cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 Equal Exchange Milk Chocolate Peanut Butter bars
- 3/4 cup peanut butter chips
|Photo courtesy of Equal Exchange|
Preheat oven to 350°F. Make the peanut butter dough first. Add the peanut butter, sugar, and egg to a large bowl.
Beat to combine.
Stir in the chocolate chips and set aside.
Chop the Equal Exchange chocolate bars.
To make the dark chocolate dough, add the butter, sugar, and brown sugar to a bowl.
Beat to combine.
Add the eggs and vanilla and beat to combine.
In a separate bowl, combine the flour, cocoa powder, baking soda and salt.
Add the dry mixture to the wet mixture and mix until well combined.
Stir in the candy bar pieces and the peanut butter pieces.
Take a teaspoon of the peanut butter dough and a teaspoon of the chocolate dough.
Press together and roll into a ball.
Place on a lightly greased baking sheet and repeat with the remaining dough.
Bake for 9-11 minutes. Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
I used a reallly dark cocoa powder so these cookies ended up having a really cool Halloween feel to them, no?
Each and every cookie bakes a little bit differently so it was fun to see how they turned out. I doubt you need me to tell you that the flavor combination was fantastic. The bites of chocolate in the peanut butter dough and the bursts of peanut butter in the chocolate dough made one awesome cookie. This is a great recipe for your leftover Reece’s, chocolate bars, etc (assuming you ever have extra!)
Many thanks to Equal Exchange for the awesome chocolate bars. Be sure to check out their products and their Facebook page! They have this great game where you can play to win candy bars while learning about the cacao harvesting process. At the end of the game,you get a 30% off coupon as well. You can access the game here: https://on.fb.me/WkzY7S.