Happy Summer Solstice! Welcome to the first official day of summer. I have to admit I feel a bit like summer has been going on for quite a while in our household, but I know that many of my friends’ children are just finishing up the school year and that is certainly reason to celebrate.
What exactly is the summer solstice? On this day, the Earth’s and the moon’s axial tilt is most inclined towards the sun, and therefore we have the longest period of daylight today. So how are you going to make the most of it? I recommend making something delicious. In fact, I recommend making these no bake peanut butter bars. I made them for the first time this week to take with us on vacation. And the vote was unanimous, from four adults and seven children, that they are thumbs up delicious. Recipe adapted from southernplate.com
1/2 cup butter
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups smooth peanut butter
2- 1/2 cups confectioners sugar
11.5 ounce bag milk chocolate (or semi-sweet) chips
Put butter, brown sugar, and peanut butter in a large microwave safe bowl. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave). Remove from microwave and add vanilla and confectioner’s sugar. Mix all of the ingredients together until they form a ball of dough that leaves the side of the bowl. Put in a 9×13 pan and press down.
Pour chocolate chips in a small microwave bowl and microwave at 30 second intervals, stirring after each interval until melted. Pour over top of peanut butter mixture and spread evenly. Break pretzel sticks up into smaller pieces and sprinkle on top. Push gently into chocolate. Allow to cool completely at room temperature or place in the refrigerator until chocolate hardens. Slice into squares. Makes about 24 squares.
Kitchenarian notes: I used Ghirardelli chocolate to make this dessert. Since I was just melting the chocolate and pouring it on top, I wanted a nicer quality chocolate.