Monday, October 1, 2012

Chocolate Peanut Butter Squares for Daniel

Yummy note: This post by far has been one of my tougher posts to pull together on It's Yummy to My Tummy. Over a year or so ago, I started to participate in this recipe blogging group called the Secret Recipe Club. I speak of it often on my bog, as this "club" really has such a great group of people involved. Everyone has a sincere respect for each other and their food blogs, that it has created a sense of community among us all. So when we recently heard the news that a fellow blogger, Daniel Saraga, had recently passed away, we knew it would only be fitting to post a tribute to honor him. I have never personally met Daniel from the Haggis and the Herring, but we all got to know him from his blog posts and comment interactions within our group. Daniel's presence will surely be missed by all. Please take a minute and reflect with his wife, Meredith, as she honors Daniel and his family
From a few comments and posts I recall about Daniel, I remember him noting he enjoyed the peanut butter and chocolate flavor combinations, so I thought I'd make this recipe of his, as a tribute...

Chocolate Peanut Butter Squares


For the Cookie Bar: 
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/3 cup peanut butter
1 cup all-purpose flour
3/4 cup quick cooking oats
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
1 cup semisweet chocolate chip

For the Glaze:
1/3 cup powdered sugar
2 tbsp peanut butter
1-2 tbsp milk

Preheat oven to 350 degrees and prepare a 9x13 pan. I lined the pan with parchment paper and then lightly sprayed it with nonstick spray. In a bowl, mix the sugars together with the butter and peanut butter. Stir in the flour, oats, baking soda, salt, vanilla, and egg. Once dough is formed, spread out evenly in the pan. Bake for bars for about 15-20 minutes or until golden brown. Remove from the oven and sprinkle with chocolate chips; the heat will begin to soften the chocolate chips. Let it stand for a few minutes and then spread the melted chocolate over the cookie bar layer. Let it sit until the chocolate is firm. Prepare the peanut butter glaze by mixing powdered sugar, milk, and peanut butter together until it is smooth and thin enough to drizzle over the chocolate layer. Drizzle glaze and then refrigerate again until cool and ready to cut. This is where the parchment paper layer works really well, as you can just remove the bars from the pan easily and cut it on a cutting board.


  1. These look amazing - what a nice tribute!

  2. I love peanut butter and chocolate. It's certainly an inspired combination. Who ever first discovered it and publicized it should be nominated for cooking sainthood! LOL!

    I’ll miss Daniel and his endless optimism that any cooking problem in this world had a logical solution.

  3. That's a fine looking dessert that I'm sure Daniel would love. Wonderful tribute.

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