Scentzilla!

Recipe for O’Henrys

This is a wonderfully quick dessert to make, and comes courtesy of the Old Mill Community Service Cookbook from 1984, credited to “Ed Thompson.” I have made made some modifications to the printed recipe, however. If I’m not baking brownies, this is the chocolate goodie I enjoy making in the Chezilla kitchen. I recommend using Ghiradelli semi-sweet baking chips, since I have the best luck personally with those. Other brands of course will work just fine if you have a preference for another brand. As far as peanut butter goes, I like using either Skippy smooth or Jif’s extra crunchy. I have made this with freshly ground peanuts, and with the natural peanut butters (like Adams) but I don’t think they turn out with as pleasing a texture. Hooray for emulsifying agents… or something like that. They do taste a little more nutty with a natural peanut butter, but eh, whatever. I’ve also tried the recipe with regular oats instead of quick oats, but you will need to slightly adjust the baking temperature and time accordingly, as well as using just a pinch more butter and sugar (Use your best judgement if you are accustomed to substituting regular for quick. If not, just use quick oats.)

Ingredients:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup peanut butter
• 4 cups quick oats
• 2 sticks butter (margarine will also work here)
• 1 1/2 cups white sugar
• 1 cup brown sugar

Mix oats, butter, and sugars well. Press together firmly in a 9×13 inch cake pan (my bias is towards Pyrex baking dishes), and bake at 350 F for around 12 minutes (depending on altitude, so again, use your best judgement.) After baking, set aside and cool for a minimum of 10 minutes, though waiting a half hour is best.

Melt the chocolate chips and peanut butter together. This can be done in a microwave, but monitor it carefully to avoid fried chocolate, and interrupt your microwave to intermittently give it a stir. (This is to make sure you obtain a smooth, lump-free result.) Using a stovetop pan to melt these is my preferred method, with medium or medium-low heat, stirring constantly.

Top the pan of oat mixture with your melted chocolate and peanut butter combo. Let pan to cool again and set in the refrigerator. Cut and serve. For best results, store in the fridge. However, once set, this can be kept in its pan on the counter with a lid if desired.

Hope you enjoy these!