San Diego, California is a divine place to call home. Sunshine for days, lovely beaches, and Mexican food can be found everywhere. Growing up I became totally enchanted with the desert and enjoyed happy memories in Palm Spring with my friends and family. Fast forward to the end of college and I found myself moving east for my big first job offer. Suddenly I was trading palm trees and dates for plantations and mint juleps.
After moving back to Virginia I learned two things quickly. Native East Coasters refer to the east as the “right” coast. The second is that ham is a very big deal back here in Virginia. Much in the same way you see ham in Spain. Although I am a bacon gal myself I do enjoy a nice ham on occasion. Jamon Iberico is numero uno on my food bucket list. (I have a regular bucket list as well.)
These bar cookies feature a true foodie combination. Bacon meets peanut butter meets chocolate. They taste great and the flavors meld together in a harmonious fashion. They pack up nicely as well. So the next time you find yourself hitting the road take a few along in your ice chest.
I will leave it to you to decide which coast is “right.” But while I find myself right instead of left I plan to discover what makes it special.
P.S. You can find a Mint Julep recipe already in the recipe box.
Peanut Butter Bar Cookies with Bacon and White Chocolate Chips
½ cup sugar
¼ cup softened butter
½ cup peanut butter
1 tsp vanilla
2/3 cup flour
½ tsp baking powder
½ tsp salt
1 cup white chocolate chips
2/3 cup bacon, fried crisp and crumbled
Preheat oven to 350 degrees F. Prepare 8×8 inch baking pan by spraying with cooking spray and lining with parchment paper. Set aside.
In mixer bowl, cream together sugar, butter and peanut butter until well combined. Add egg and vanilla and beat well.
Combine flour, baking powder, and salt and add to butter mixture, ½ cup at a time. Beat well after each addition.
Stir in chocolate chips and bacon. Spread in baking pan and bake for 25 minutes. Cool and cut into bars.