Peanut Butter Oatmeal Dream Bars

Oh Me.  Oh My.  There. Is. No. Words.  I think I finally found the mother of all peanut butter desserts.  No Lie.  This will be my new go to recipe for anyone requesting a dessert!  Of course I found this floating around Pinterest hiding away in my Dessert Board drooling over it for months.  But I try not to make desserts too often, because I'm the one sitting at home trying to hide them from myself all day.  But my friend was having a charity bake sale, so heck it was worth every calorie!  I have something similar posted in my Dessert section called PATCH BROWNIES,  that are super good.  But when you combine Sweetened condensed milk and chocolate, that's a lot of SWEET, which the Patch brownies do!  But these Peanut Butter Oatmeal Dream Bars combine Sweetened Condensed milk and Peanut Butter, oh wow!  That was the ticket.  Then it's crumbled with Reeses Peanut Butter cups & Chocolate Chips.  I highly recommend buying the King size Peanut Butter cup package, or the holiday Peanut Butter Cups such as the reeses eggs that are out right now, because there is a much higher peanut butter to chocolate ratio that makes it that much more better!  Did that sentence make sense?  Any who....

Peanut Butter Oatmeal Dream Bars:

1 Cup Melted Butter
1 Cup Brown Sugar
1 tsp. Baking Soda
2 1/4 Cup Quick Cooking Oatmeal
1 1/2 Cups Flour
1 tsp Salt
1/2 Cup Creamy Peanut Butter
1 Can Sweetened Condensed Milk
1 King Size Reeses Peanut Butter Cup Candy Bar
1 Cup Milk Chocolate Chocolate Chips

Preheat oven to 350.

Line a 9×13 pan with tin foil and spray lighlty with PAM.

In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.

Press the rest of the crust into prepared pan. Bake crust for 10 minutes. 

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.

Once crust has baked, evenly pour and spread peanut butter filling over the baked crust. Be gentle so you don’t pull up the warm crust while you spread the filling. 

Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.

Allow to cool to make cutting and serving easier. 

Crepe Chicken Enchiladas

So right now in this stage of life, I'm always trying new healthy meals that really don't get my kids too excited to eat dinner.  They don't enjoy spicy, veggie filled dishes or salads, and I do.  So I find myself making it for myself and then making grill cheese sandwiches or mac and cheese for my kiddos.  But one thing my kids LOVE and request for breakfast every Sunday is Crepes.  I know these aren't breakfast crepes, but when I saw them while scrolling pinterest, I knew my boys would love them if they just tried them!!!  They are inspired by Six Sisters Stuff Food Blog, but I changed them quite a bit to my liking!  And I thought they were fantastic, and sooo did my kids!

First you start by making a batch of regular good old crepes.  Next time I make these, I will probably substitute my flour for gluten free flour, like oat flour, or almond meal.  That way I wont feel so guilty if I have one.  Or two.

After you stuff them with your filling, and cover them with your sauce you pop them in the oven like regular enchiladas, and there you have it my friends.  YUM!

Crepe Chicken Enchiladas

Yield: 10-12 Enchiladas

Crepes:
1 1/3 Cup Milk
2 TBLSP olive oil
1 tsp salt
4 eggs- beaten
1 1/3 Cup Flour

Mix everything but the flour until fluffy, then add the flour in and mix well.  In a medium size skillet, med heat, add 1/3 Cup of batter and swirl around on pan.  Heat until lightly browned on the underside, then flip.  Cook an additional minute.

Filling:
2 Cups cooked Chicken Breast chopped - I season with Season Salt, Pepper & garlic powder
2 Cans Cream of Chicken Soup
8 0z of Light Sour Cream
1 tsp garlic powder
1 tsp onion flakes
1/2 small can diced green chilis
dash of cayenne pepper
1 Cup shredded cheddar cheese - or any cheese you like

After cooking the chicken, set aside and heat up the additional Filling ingredients in pan.  Take about 1/3 of the filling out and set aside.  Mix the chicken in the remainder and fill crepes, roll and set in pan..  With your reserve filling, add:

1/3 Cup of water with 1/2 tsp chicken bouillon dissolved in it.
Pour over top of crepes.

Bake in the oven at 350* for 15 minutes.  Take out and add more grated cheese and bake an additional 10 minutes.  Let stand for 5 minutes.