It is always delightful, and a little magical, to receive a treasured family recipe from a friend.
Learning the story behind this recipe makes me smile.
Picture this: A great-grandmother uses her creativity decades ago with a box of yellow cake mix. She could not have known this dessert bar would long continue as a beloved family tradition. She could not have pictured hundreds of batches requested for work parties, bake sales, church gatherings or high school band practice. And there would always be a fresh platter for family, who lovingly refer to these treats as simply Grandma Bars.
Her “sweet” legacy continues as children marry or grandchildren march off to college. They never embark without receiving the coveted recipe, sometimes carefully written in longhand. It is also fun to note that this recipe has appeared in many church cookbooks by request.
One granddaughter, who grew up next door to her grandmother, felt this recipe was a type of unspoken family glue when she became a single mother. Another family member, who was not particularly fond of cooking or baking, prepared Grandma Bars regularly to the thrill of her children.
With their permission I give you the family recipe for these light and oh-so-hard-to-resist bars.
May they also work their magic on you.
GRANDMA EDWARDS’ DESSERT BARS
2 eggs
1/3 cup water
½ cup butter, softened (1 stick; not margarine)
1 cup crunchy peanut butter
1 yellow cake mix (without pudding in the mix)
6-12 ounces semi-sweet chocolate chips (I use 1 ½ cups)
Grease and flour (all sides, don’t forget this important step!) a 9-by-12-inch or 9-by-13-inch sheet pan. Set aside.
In large mixing bowl, beat together eggs, water, butter, peanut butter and half of the cake mix until smooth.
Stir in remaining cake mix and the chocolate chips. Dough will be stiff and thick.
Spread dough carefully and evenly into prepared sheet pan. Bake at 375 degrees for 20-22 minutes (in Idaho my bars take 24 minutes) or until golden brown. Test the center for doneness. Cool completely before cutting into bars. The amount you get from this recipe is determined by how you choose to slice them.
Shannon M. Smurthwaite is a Southern California native, cookbook author and food columnist/freelance writer. She and her husband, Donald, reside in Idaho. Her website is at www.myitalianmama.com. Email: shannonisitalian@gmail.com