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 for Marble Peanut Butter & Dark Chocolate Cookies from a Bakergirl recipe for Marbled Peanut Butter & Chocolate Snickers cookies.
Ingredients:
Peanut Butter Dough
- 2 cups creamy peanut butter
- 2 cups granulated sugar
- 2 eggs
- 1 cup mini chocolate chips
Chocolate Dough
- 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
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| Photo courtesy of Equal Exchange |
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