It was the spring of 2008, and the Lycée Gustave Eiffel was holding an open house—or, literally from the French (“journée des portes ouvertes”), an open-doors day. It was a day for prospective students to come visit the facility’s boarding-school type facility, and I was asked to make American cookies for the English department’s subtle, yet enthusiastic, display table of Twinning’s tea, lemon curd, and apple tarts. Due to France’s lack of familiarity with peanut butter as well as soft chocolate chip cookies, I chose one of my favorite recipes from childhood that merges both: chocolate peanut buddy bars. For my birthday in October, my mom had sent me a package that contained vanilla, semisweet chocolate, and a tiny jar of peanut butter, as well as the original blue-edged, flour-stained recipe that we had gotten from a Nestle package when I was in elementary school. I love these bars because they are more moist than a traditional peanut butter cookie and are particularly gooey when eaten warm.
CHOCOLATE PEANUT BUDDY BARS
¾ stick butter, softened
1 cup peanut butter
1 ¼ cup sugar
1 tsp. vanilla
1 cup flour
¼ tsp. salt
2 cups semisweet chocolate morsels
1. Preheat oven to 325 degrees F. Beat together the butter and peanut butter until smooth.
2. Next mix in eggs, sugar, and vanilla.
3. Blend in flour and salt.
4. Stir in semisweet chocolate morsels by hand. Pour into a 8×11 baking dish; bake 25-30 minutes or until golden brown.