The recipe was from Food Network Magazine, and it was really easy to throw together.
We thought it was good, but better the next day for lunch.
On Monday we used the chicken up in another Food Network recipe, chipotle chicken enchiladas.
We thought this recipe was great, especially the sauce, which we'll definitely make again. It would be good on any type of enchiladas.
They were filling enough that I only needed one for dinner. Christopher had two, and there was lunch for the next day.
Last week I made a dessert to toss in the freezer for whenever we're craving an after dinner treat. These PB bars taste like Reese's cups.
Chocolate PB Bars
1 cup peanut butter
1 cup margarine
1.5 cups graham cracker crumbs
2 cups icing sugar
1 bag chocolate chips
peanuts to sprinkle on top (optional)
Melt together the PB and margarine. Add in the cracker crumbs and icing sugar, and press into a parchment lined 9x13 pan. Chill. Melt the chocolate and spread over the top. Sprinkle with peanuts if desired. Freeze. Cut into bars. Best stored in freezer.
Do you like peanut butter and chocolate together?
Have you tried any new recipes lately?
