It’s been a long time since I’ve written here. And yet this seems like the right place to be today.
This morning I went looking for a picture of Mom to share. I found one. What I didn’t expect to find was everything else. All of the pictures and papers and memorabilia that serve as reminders of what she shared with us. All of the pictures and papers and memorabilia of the things she hasn’t shared with us.
Then I found the bulletin from her funeral in which we were reminded of what she shared with us in her life here on earth, what she wanted to share with us in her death, and what we will share with her in eternity.
I had forgotten – not what we had celebrated that evening. Not her faith. Not her life. But I had forgotten how much she had chosen to share with us that day, the words and music that she held dear to her heart – words and music that I hold dear to my heart, words and music that I had forgotten we sang that evening. She shared her Savior. I won’t easily forget now.
10 years. A decade past.
So much has happened in that time. Two more kids. Two major moves. Two new jobs. Thousands of moments I would have loved to share. A lot of time. And yet… And yet there’s an eternity to look forward to.
10 years. And that much closer to seeing each other again.
If you’ve followed me at all on this blog, you know that my love for baking can be traced in part to my mom. At Christmas she always made layered mint bars. They’re still a family favorite, as my siblings and I continue to make them. Another favorite recipe of hers was a Buckeye Cake. So rich. So decadent. So delicious.
I’ve merged the two – not into a mint and peanut butter concoction, because (in the words of my four-year-old) that would be disgusting – but into a bar form that’s easily shared. Easily eaten. Easily loved.
This one’s for Mom.
Buckeye Bars
- 3/4 cup (1-1/2 sticks) butter or margarine
- 2 Tbsp. water
- 1 – 2/3 cup brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 – 1/3 cups flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup cocoa powder
Filling
- 1-1/4 cups creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1-1/2 cups powdered sugar
Topping
- 1/2 cup unsalted butter
- 3 cups semi-sweet or dark chocolate chips
Heat oven to 350 degrees. Grease 9×13″ baking dish (cooking spray is fine).
Heat butter in medium microwave-safe bowl for 1 minute or until melted. Add water, sugar, and 1/2 cup chocolate chips and stir until chocolate is melted and mixture is smooth.
Stir in eggs and vanilla until well combined. Add flour, baking powder, salt, and cocoa powder. Stir in 3/4 cup chocolate chips.
Spread batter into prepared pan.
Bake for 18-25 minutes or until edges are browned and start to pull away from pan, and toothpick inserted in center comes out almost clean (a few fudgy crumbs stick to the toothpick).
Cool on wire rack.
While brownie layer is cooling, mix all filling ingredients together in medium bowl. Spread over cooled brownie layer.
In microwave-safe bowl or measuring cup, melt butter and chocolate chips for 1 minute. Stir. If needed, heat for 15 second intervals until melted and smooth. Spread over peanut butter filling. Let topping set. Cut and serve.