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No-Bake Chocolate and Peanut Butter Oatmeal Bars

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With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

Find this recipe and more in the August issue of Living -- on newsstands now!

Ingredients

Makes 2 dozen

• Vegetable oil cooking spray
• 9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
• 1 1/2 cups old-fashioned oats
• 1 1/4 cups confectioners' sugar
• 1/4 teaspoon coarse salt
• 5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
• 1 cup chunky peanut butter
• 3/4 cup plus 3 tablespoons smooth peanut butter
• 10 ounces semisweet chocolate, melted
• 1 1/2 ounces milk chocolate, melted

Directions

1. Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
2. Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
3. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
4. Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
5. Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.

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Andes Mint Cookies

Andes Crème de Menthe Cookies:

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

These cookies are sooooo good!!!!!

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Oven Fried Chicken

Oven-Fried Chicken

1/4 butter or stick margarine

1/2 cull all-purpose flour

1 tsp. paprika (sometimes I don't even do this)

1/2 tsp. salt

1/4 tsp. pepper

3 to 3 1/2 pound cut-up chicken

1. Heat oven to 425. Melt butter in rectangular pan, 13x9x2, in oven.

2. Mix flour, paprika, salt and pepper. Coat chicken with flour mixture.

Place chicken, skin side down, in pan.

3. Bake uncovered 30 minutes. Turn chicken; bake about 30 minutes longer

or until juice is no longer pink when centers of thickest pieces are cut.

(I use the left over flour mixture for gravy. I mix it with milk and then take any left over "stuff"

from the bottom of the chicken pan and mix it with the milk mixture. Heat until it boils and thickens. (Makes a really great gravy!)

Sorry no picture grrr lol :)

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