Wednesday evening we had a little drama at our house. I was walking back from hanging out rugs when I noticed feathers in the yard. White feathers. Roxie saw me coming and snuck into the dog house. Fritz, however, was caught red pawed gnawing on a chicken. At least one of them was smart enough to hide the escapade under the deck and out of direct sight. As of this morning the chicken was still alive.
A few minutes later J pulls in the yard and calls me on the radio. He told me to get the dogs on the deck and keep and eye on the skunk while he gets a gun. WHAT? Sure enough there was a fluffy tailed skunk trotting on the west side of the house. I got the dogs on the deck, but lost sight of the skunk. We will have to deal with him next time and I hope the dogs don’t find him first.
On a sweeter note; I found this recipe on the Better Homes and Gardens website a few years ago. I have made them for the area blood drive two years in a row. This past weekend the bars made a short appearance at MeatFest. The quality of the pictures will prove just how fast they disappeared; I was lucky to get a shot. The bars really do taste better than the picture looks!
Chocolate Carnutty Bars
1 package White or Yellow Cake Mix
1 C Quick-Cooking Oats
1/2 C Peanut Butter
2 T Milk
1 ~ 8-ounce package Cream Cheese
1 ~ 12 1/4-ounce jar Caramel Ice Cream Topping
1 ~ 11-1/2-ounce package Milk Chocolate Chips
1 C Cocktail Peanuts
Preheat oven to 350 degree F.
Coat a 13x9x2-inch pan with nonstick cooking spray. Set aside.
For Crumb Mixture:
In a large mixing bowl combine cake mix and oats. Using a pastry blender, cut in peanut butter until mixture resembles fine crumbs.
Beat egg with milk; add to crumb mixture, stirring until well mixed.
Reserve 3/4 cup of the mixture.
Press remaining mixture into bottom of prepared pan.
For Filling and Topping:
Beat cream cheese with a mixer until smooth.
Add caramel topping and beat until mixed.
Spread on top of crumb mixture.
Sprinkle chocolate pieces on top, then add the peanuts to cover.
Sprinkle evenly with reserved crumb mixture.
Bake for 30 minutes. Let cool completely on a wire rack.
Cut into bars. Store, covered, in the refrigerator.
I have used Chocolate Syrup instead of Caramel Ice Cream Topping. In that case I used Peanut Butter Chips versus Milk Chocolate Chips. I still came home with an empty pan.
I think J got the last bar. What a nice unspoken compliment! The combination of salty and sweet, soft and crunchy all meld together into yum! What can I say, you should make these bars!
Linking Up With:
Crazy Sweet Tuesday at Crazy for Crust
at Inside BruCrew Life
Totally Tasty Tuesday at Mandy’s Recipe Box
Thursday Treasure’s Co-hosted by Chocolate, Chocolate and More
at Something Swanky
Creative Thursday #12 at Michelle’s Tasty Creations and Crafty Ideas
at DJ’s Sugar Shack