I may not have had as much time as I used to for coming up with original recipes but I still haven’t lost my zest for baking! I may not spend all weekend in the kitchen anymore but I still love pinning recipes and reading cookbooks. It’s also great to know that I’m not alone (there were a few other blogs I read where they also have babies about the same age as mine). I hope that you find some great new blogs and books after reading about them here.
The book these bars came from is extra special! Nashville Eats is all about…Nashville! If you’ve never been down here you should seriously plan a vacation soon. The city is booming and with it come great restaurants and entrepreneurial businesses. Not to mention that the first female mayor was just sworn in. She had a huge inauguration and served all 4,000 guests snacks afterwards! Make sure to check out my instagram to see where all I’ve been visiting around town.
The recipe for these bars comes from Rebekah Turshen of City House. I love these bars they’re super adaptable to whatever you have on hand in your pantry. Use whatever cookies, nuts or chocolate you like. I chose chocolate, coconut and salty peanuts. I thought the graham layer was just slightly crumbly. I changed the recipe slightly for a better base after making these twice.
I also made the hot chicken one night for dinner. There are 100 recipes from Music City including biscuits, meats, fish, salads, veggies, sweets and drinks. Make sure to read all the intros to the recipes and the book if you want to get full Nashville history on all the great dishes.
2 cups crushed graham crackers
1/2 tsp salt
1 1/2 sticks unsalted butter, melted
6 oucnes chocolate chips
3 ounces shredded coconut
1 cup salted peanuts
1 can sweetened condensed milk
- Preheat the oven to 350 degrees and line a 8x8 inch pan with parchment paper (I used a greased tart pan). In a large bowl mix together the cookie crumbs, salt and melted better. Pour into the prepared pan and press with the back of a spoon.
- Stir together the coconut, chocolate and nuts and pour on top of the cookie crumbs. Pour the can of condensed milk over top of the mixture. Bake for 25-30 minutes until the top is a light caramel color. Cut into squares once cooled.
I received a copy to review