Bready or Not: Biscoff-Nutella Ecstasy Bars
Last week I shared Peanut Butter Ecstasy Bars. This week I switch out the peanut butter for a version that tastes even better.
The top and bottom layers use cookie butter (Biscoff, Speculoos, whichever!) while the middle layer uses just a touch of Nutella. That combination is luscious. Cookie dough and chocolate. Guh.
I mentioned before that the peanut butter version can be crumbly, especially the edge pieces. Well, this new variation is even messier. Karmic balance for the extra deliciousness, right? The middle pieces were a touch gooey, even as the edge pieces pretty much shattered as they were cut.
That’s not a bad thing here, though. These pieces are delicious. Lap them up. Save them to top ice cream or yogurt. Just please, don’t let them go to waste.
Mind you, they’ll also go to your waist, but that’s a totally separate dilemma.
Bready or Not: Biscoff-Nutella Ecstasy Bars
Ingredients
Crust:
- 1/2 cup unsalted butter room temperature
- 1/2 cup Creamy Biscoff spread or other cookie butter brand
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Filling:
- 2 eggs room temperature
- 2 Tablespoons Nutella or similar chocolate spread
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
Instructions
- Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
- In a large bowl, mix butter, cookie butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.
- Using the same bowl, make the filling. Beat together the eggs, Nutella, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.
- Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.
- OM NOM NOM!
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Sirens Anthology Out Today! I Blurbed It!
I had a story in FAE, the first book in the Magical Menageries series. The newest book in the sequence doesn’t include my work, but I did get an early copy of it, and I loved it, and I blurbed it!
Sirens are beautiful, dangerous, and musical, whether they come from the sea or the sky. Greek sirens were described as part-bird, part-woman, and Roman sirens more like mermaids, but both had a voice that could captivate and destroy the strongest man. The pages of this book contain the stories of the Sirens of old, but also allow for modern re-imaginings, plucking the sirens out of their natural elements and placing them at a high school football game, or in wartime London, or even into outer space.
Featuring stories by Kelly Sandoval, Amanda Kespohl, L.S. Johnson, Pat Flewwelling, Gabriel F. Cuellar, Randall G. Arnold, Michael Leonberger, V. F. LeSann, Tamsin Showbrook, Simon Kewin, Cat McDonald, Sandra Wickham, K.T. Ivanrest, Adam L. Bealby, Eliza Chan, and Tabitha Lord, these siren songs will both exemplify and defy your expectations.
Buy Sirens at Amazon.com, Barnes & Noble, or from the publisher, World Weaver Press.
#SFWAPro
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Sunday Quote requires cheese
Read More“After nourishment, shelter and companionship,
stories are the thing we need most in the world.”
~Philip Pullman
DEEP ROOTS Clockwork Dagger Collection out on August 2nd!
I know a lot of folks have been waiting for my Clockwork Dagger short works to be released in paperback. Well, your wait is over as of August 2nd! You’ll be able to read them in mass market paperback ($4.99) or as a collected ebook ($2.99)! Deep Roots is available for preorder everywhere.
- Amazon: mass market paperback and ebook
- Barnes & Noble: mass market paperback and ebook
- Kobo
- Google Play
- iTunes
From the author of The Clockwork Dagger and The Clockwork Crown comes a compilation of short works set in the same world: The Deepest Poison, Final Flight, and the Nebula-nominated Wings of Sorrow and Bone.
THE DEEPEST POISON
Octavia Leander, a young healer with incredible powers, has found her place among Miss Percival’s medicians-in-training. Called to the front lines of war, the two women must uncover the source of a devastating illness that is killing thousands of soldiers.
WINGS OF SORROW AND BONE
After being rescued from the slums of Caskentia, Rivka Stout is adjusting to her new life in Tamarania. But when Rivka stumbles into a laboratory run by the powerful Balthazar Cody, she also discovers a sinister plot involving chimera gremlins and the violent Arena game Warriors.
FINAL FLIGHT
Captain Hue hoped he was rid of his troubles once Octavia Leander and Alonzo Garrett disembarked from his airship, but then the Argus is commandeered by a Clockwork Dagger and forced on a deadly mission. Hue must lead a mutiny that might bring down his own ship…. perhaps for good.
#SFWAPro
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Bready or Not: Peanut Butter Ecstasy Bars
If you like peanut butter, these are for you. I found the original recipe on the back of a C&H Brown Sugar box.
I tweaked it some (MORE VANILLA!) and clarified the instructions. It’s an incredibly simple recipe. Basic ingredients that whip together fast and bake up fast, too.
The end result is like a peanut butter sugar cookie in bar form. It’s like getting punched in the face by the peanut butter fairy! They even look pretty because of the mottled layers.
One caveat: these aren’t the neatest cookies, and probably not the best for travel. They are crumbly, especially the edge pieces. Seriously, though, you will want to save and eat those crumbs. They are that good.
As I made these, I couldn’t help but think of more modifications. Therefore, stay tuned for next week when I post the Biscoff and Nutella version of these bars. OH YEAH.
In the meantime, try these and experience peanut butter bliss.
Bready or Not: Peanut Butter Ecstasy Bars
Ingredients
Crust:
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/2 cup peanut butter smooth or chunky
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Filling:
- 2 eggs room temperature
- 2 Tablespoons peanut butter smooth or chunky
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
Instructions
- Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
- In a large bowl, mix butter, peanut butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.
- Using the same bowl, make the filling. Beat together the eggs, peanut butter, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.
- Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.
- OM NOM NOM!
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