Chocolate Peanut Butter Stained Glass Bars

 A retro treat that requires no baking!

1/3 cup unsalted butter

2 cups semi-sweet chocolate chips, divided

1/3 cup creamy peanut butter

3 tbsp unsweetened cocoa powder

2 tsp pure vanilla extract

1/2 tsp kosher salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups

1 cup salted peanuts, roughly chopped

2/3 cup flaked sweetened coconut

* Spray a 9 inch square pan with cooking spray, then line with parchment paper to reach 1 inch above edges

* Melt butter in a medium saucepan set over medium heat.  Cook, without stirring until light brown and slightly nutty, about 3 minutes.  Remove from heat and scrape up any browned bits with a wooden spoon.  Cool for 2 minutes

* Add 1/2 cup chocolate to butter and stir until melted.  Repeat with remaining chocolate chips in 2 stages.  Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth.  Cool completely about 20 minutes.  

* Place marshmallows and peanuts in a large mixing bowl.  Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth top.  Sprinkle with coconut if using.  

* Refrigerate for at least 3 hours, preferably overnight.

*Grabbing sides of parchment paper, remove bars and transfer to cutting board.  Cut into squares or slices  and store in an air tight container and refrigerate.

Chocolate Cranberry Scones

A festive twist to the usual scone.

2 1/4 cups cake and pastry flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold butter, cubed
4 squares semi sweet chocolate, coarsely chopped
1/2 cup dried cranberries or cherries
3/4 cup milk
1 tbsp brown sugar
2 squares white chocolate

1. Preheat oven to 400F.  Combine flour, sugar, baking powder and salt.  Use pastry blender or two knives to cut butter into dry mixture until crumbly.  Stir in semi-sweet chocolate and cranberries.
2. Make a well in dry ingredients; add milk and stir with fork until ragged dough forms.  Turn out onto work surface and knead just until ragged bits are incorporated into dough.  Gently pat dough into 3/4 inch thick disc.  Use 2.5 in cutter to cut out scones.  Place on unbuttered baking sheet.
3. Sprinkle tops evenly with brown sugar.  Bake in preheated oven for 12 to 15 minutes or until golden on the bottom; broil for 45 seconds or until top is golden.  Let cool on wire rack.  Microwave white chocolate on medium for about 1 minute.  Stir until smooth.  Drizzle over cooled scones.

Makes 12 scones