I really don’t know how it happened but my baby boy turns 21 today. It is so hard to believe that Andrew is that old when Eric & I haven’t gotten any older since we had him!
Andrew at 3 months in 1992.
Andrew used to tell me that he was always going to live with me! I was good with that, real good! It didn’t quite work out that way, though. He went to a boarding high school about an hour from home then took off for a college 10 hours away from home! Fortunately, Eric & I were able to move closer, and Andrew is now “only” 5 hours away. We still don’t see him enough and now he is turning 21! Time flies when your kids are growing up! (Except for the diaper years – they go by pretty slowly!)
Andrew with Kelly at Christmas, 2012.
This dessert has been a perennial favorite of Andrew’s since I started making it when he was really young. It’s quick, easy & kid friendly.
O’Henry Bars (Makes 24 bars)
2/3 cup butter, softened- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 tablespoon vanilla extract
- 4 cups quick oats
- 1 cup (6 ounces) chocolate chips
- 2/3 cup peanut butter
Preheat the oven to 350°. Grease a 9 x 13 baking dish with Pam. Cream together the butter and the brown sugar. Stir in the corn syrup, vanilla extract and oats. Spread the mixture evenly in the dish.
It’s sticky!
Bake the bars for 15 minutes. They will not brown and may not appear done, but they are! Allow the bars to cool to room temperature.
It may not look done, but it is!
In a microwavable dish, combine the chocolate chips and the peanut butter.
I put the chips on the bottom to keep them from burning.
Melt it on low power in 30 second intervals until the chips have melted enough to blend with the peanut butter. Stir the chips and peanut butter together until thoroughly combined.
Love pb & chocolate!
Spread it over the cooled bars.
On goes the topping!
Refrigerate the bars in the pan until the chocolate-peanut butter topping has solidified. Cut into pieces and serve.
Yummy!
Happy 21st Birthday, Andrew! ~Linda
O’Henry Bars (Makes 24 bars)
- 2/3 cup butter, softened
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 tablespoon vanilla extract
- 4 cups quick oats
- 1 cup (6 ounces) chocolate chips
- 2/3 cup peanut butter
Preheat the oven to 350°. Grease a 9 x 13 baking dish with Pam. Cream together the butter and the brown sugar. Stir in the corn syrup, vanilla extract and oats. Spread the mixture evenly in the dish.
Bake the bars for 15 minutes. They will not brown and may not appear done, but they are! Allow the bars to cool to room temperature.
In a microwavable dish, combine the chocolate chips and the peanut butter.
Melt it on low power in 30 second intervals until the chips have melted enough to blend with the peanut butter. Stir the chips and peanut butter together until thoroughly combined.
Spread it over the cooled bars.
Refrigerate the bars in the pan until the chocolate-peanut butter topping has solidified. Cut into pieces and serve.