Tapering (still CrossFitting) and the very best cookie bars in the history of the world. Ever.

** Please know that I had written this before the tragedy at the Boston Marathon finish line. A selfish individual(s) decided to take the focus off the runners and their accomplishments and achievements for whatever sick reason he thought up. I am absolutely heartbroken by what occurred. The family of runners is a strong one, though. We do not judge based on distance, pace, bib numbers, finish time, number of medals, or anything. You run, you are family. You come out to support runners and cheer their accomplishments, you are family. I am sickened by the events at Boston but I’m am still excited for Salt Lake City. I will run it for my family. I will run for Boston. **

So, 4 days and a wake-up until Salt Lake City.Β  Yes, I’m counting down the days. My fitness schedule in this final week of taper is pretty light, as it’s supposed to be. I did CrossFit on Monday, ran a short and easy four miles this morning and I’ll CrossFit tomorrow. (I may be slightly addicted to CrossFit.) Monday’s WOD was a 10-minute AMRAP of 3x thrusters (65#), 6 pull ups (banded), 100m row. I knocked out 6 rounds plus 3 thrusters. Woot! I’m really proud of myself for the pull-ups, too, because last Friday’s hero WOD “Pheezy” involved both pull-ups and knees to chest (one day, I WILL be able to do toes to bar!) and my hands got pretty torn up.

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Ouch. Anyway, I just taped it up this morning and plowed through the pull-ups. Go me!

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We’ll do a short “shake-out” run in Salt Lake (probably Thursday) but post-Wednesday’s WOD, it’s all rest until Saturday. Oh, and there will be eating. Carbs. Lots of them. If there is bread, pasta, chickpeas, and/or fruit anywhere near me, it will get eaten. Oh, cookies. Cookies have carbs. Brownies, too. And the best cookie bars ever in the history of the world. EVER. Those DEFINITELY will be eaten.

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Peanut Butter Cup Cookie Dough Crumble Bars (aka the best cookie bars ever in the history of the world ever. EVER.)

1/2 cup unsalted butter, melted (1 stick)
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup mini Reese’s Peanut Butter Cups (or diced full-sized cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos) (okay, seriously, choose the Reese’s.)
about 1/2 cup sweetened condensed milk

1. Preheat oven to 350 degrees. Line an 8×8-inch baking pan with aluminum foil; spray with cooking spray; set aside.

2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don’t cook the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.

3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top. Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.

4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you’re going through other layers and you may have to peck around to find a good testing place. Edges will be firm, raised, and golden. The sweetened condensed milk should be nearly set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in the pan as they cool.

5. Allow bars to cool in pan for at least 3 hours before serving and slicing. Lift out using the foil overhang. For easy (and safer) cooling, do one hour on the counter and 2 hours in the refrigerator, or overnight. Out of sight, out of mind, right? Because I guarantee that if you dig in before it’s ready, you’ll eat the whole pan. With a spoon. Not kidding. If that’s cool by you, go ahead. Otherwise, let it set for the 3 hours and then you can slice into share-able squares. Hey, I’m not saying you MUST share. It would be nice, though. Your call. Oh, be prepared for your kids/family to ask what you put in those because they are DELICIOUS. My answer to that question? Crack. Ha!! Just kidding. Seriously. I didn’t put anything in there but the called-for ingredients and love. It’s the love that does it.

Recipe from averie cooks (Um, hello, follow her blog. You won’t be sorry.)

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2 thoughts on “Tapering (still CrossFitting) and the very best cookie bars in the history of the world. Ever.

  1. I’m glad you’re still running Salt Lake! It’ll just mean that much more now. Good luck!!
    (and omg I want a cookie bar…)

  2. Pingback: Five on Friday – the spam edition | A Hungry Runner

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