Sometimes, necessity really is the mother of invention. And sometimes that invention tastes delicious.
Last week I shared about the problems I had while attempting to make a batch of salted caramel blondies. The problems with the directions for the supposed crumble topping left me with some extra batter. Not wanting to waste the ingredients that had gone into the batter, I decided to transform the batter into a shortbread base, and create a new recipe. I had already used caramel for the blondies. What to do for this square? A chocolate and peanut butter combo was really calling my name. I love the combination of chocolate and peanut butter, especially if it is smooth and silky, not grainy. Who would have guessed that a badly written recipe for caramel blondies would result in the development of a recipe for some shortbread bars with a chocolate peanut butter layer?
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