Desserts

Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com
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Lorna Doone Chocolate Peanut Butter Bars are basically an ode to all the times I’ve made a quick dessert snack out of Lorna Doone cookies without actually doing anything. Whenever I crave something sweet but don’t have a real dessert, I usually end up taking a Lorna Doone cookie and smearing peanut butter on it. During the holidays, when there happens to be spare marshmallow cream, I add that too. Chocolate syrup lying around? Yep, I’ll slather some of that on too.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

Finally one day I thought I would try making an actual dessert with Lorna Doone cookies using some of the ingredients I’ve paired them with in the past. This is how Lorna Doone Peanut Butter Bars with Salted Caramel and Marshmallow Cream were born.

Lorna Doone Peanut Butter Bars with Salted Caramel and Marshmallow Cream

Lorna Doone cookies make up the bottom of the bars, then a layer of salted caramel, a layer of marshmallow cream, and finally a blended mix of chocolate and peanut butter. They’re a pretty big hit and I love that they are a no bake dessert. My desserts usually end up being the other variety.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

These are also frozen treats. I put the bars in the freezer between the caramel and marshmallow layers and originally I was going to say, “Store them however you want.” Ha. They get oozy pretty darn fast (Exhibit A: the feature image), so store them in the freezer inside an airtight container. This also makes these Lorna Doone Peanut Butter Bars perfect for the holidays. You can make them ahead of the crazy and store them in the freezer. Just make sure you hide them. Because they disappear if you don’t. These will be the first of three no bake frozen desserts for the holiday season.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

Also, all the ingredients can be bought in a store, premade. I like going homestead a lot, making everything from scratch but sometimes it’s nice to just buy what you need. That being said, I do make my own salted caramel sauce/sea salt caramel sauce because I’m picky. I always use this recipe from American Heritage Cooking because it’s awesome.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com
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Lorna Doone Chocolate Peanut Butter Bars with Salted Caramel and Marshmallow Cream

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter.
Course Desserts
Cook Time 25 minutes
Total Time 25 minutes
Servings 15

Ingredients

  • 15 Lorna Doone cookies
  • 1/2 cup salted caramel or just enough to spread a thin layer over the cookies
  • 1/2 cup + 1 heaping tablespoon marshmallow cream
  • 1 cup and 1/3 dark chocolate melting wafers I used Ghirardelli Dark Melting Wafers
  • 1 cup creamy peanut butter I use Skippy

Instructions

  1. Grease a 6 by 10 inch baking dish with butter and then cover with parchment paper (the butter makes the parchment paper actually stay in place).
  2. Line the bottom of the dish with 15 Lorna Doone cookies.
  3. Pour a 1/2 cup of salted caramel over the cookies spreading it out evenly so that a thin layer covers them. Heat it in the microwave if it is too thick. Put in the freezer for 10 minutes.
  4. Melt the marshmallow cream in the microwave for a few seconds to make it easier to spread across the salted caramel layer. It's okay if it mixes with the caramel.
  5. In a glass bowl, microwave the Ghirardelli Dark Melting Wafers in 20 second intervals, stirring between each interval.
  6. Once the chocolate is completely melted, add the peanut butter and stir until it is melted and completely combined with the chocolate. Pour over everything and spread it evenly across the surface.
  7. Put in the freezer until the chocolate is completely hard (about 2 hours) or freeze overnight. Pull the bars out by grabbing the edges of the parchment paper. Cut into bars, trying to cut along the lines of each Lorna Doone cookie.

Recipe Notes

These get gooey pretty fast so I suggest storing them in the freezer. If you would like them a little less hard, let them sit at room temperature for about 5 minutes.

I Ate Until I Was Full

The difference between recovering after the hospital this time as opposed to last time is night and day. I am feeling wonderful. There is still plenty of work to do but everything is functioning properly.

Because I’m looking and feeling so great, I’ve been getting the urge (along with other people) to treat myself. Last Friday was one of those days that will stay in my memory forever, giving me warm thoughts bathed in light. It started Thursday, when I went shopping and got a really cute outfit that looks fancy but is really comfortable. It got me out of yoga pants, which are the only clothes I can wear right now because of all the weight loss.

Friday I went to Journey Coffee early in the morning to meet with a friend and do work. I was a little productive but it ended up being a random day where I ran into people I haven’t seen in a long time. There was lots of good conversation and cappuccino drinking that left me feeling like a normal person for the first time in a long while.

Later I went to Napa with my same coffee working buddy and we REALLY treated ourselves at Uva Trattoria. We drew out our eating experience to five glorious hours, working sometimes in-between digesting our appetizer, meal, dessert, and after dinner espresso. And I was able to eat until I was full. It’s the most I’ve eaten in three months and there were no horrifying consequences. Sure I felt like I needed to be rolled out of the restaurant, but that’s pretty normal. Which is exciting. So. Exciting.

These no-bake Lorna Doone Chocolate Peanut Butter Bars are layered bites of everything good: cookies, salted caramel, marshmallow cream, and chocolate peanut butter. | www.megiswell.com

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  1. Holy everything! These look insane! I want to eat them all now! And pretty much everything else on your blog! So glad you commented on my site so I could discover all your amazing photos and eats!

    Reply

  3. It looked like the best day you had there 🙂 I hope you have that kind of unexpected good day as often as you possibly want, Meg. So glad to hear you are feeling better, and oh boy!!! The first photo is beyond gorgeous. LOVE this easy recipe as well 🙂

    sending Huge hugs your way…
    Pang

    Reply

  4. You had me at marshmallow creme! Well, and caramel, and chocolate, and cookies. I don’t think I’ve ever had Lorna Doone cookies. I don’t think we have them here :(, but I’ll look. Glad to hear you’re feeling better!!

    Reply


  13. holy moly and all that is .. (I can’t think of anything that rhymes with moly… fail.. lol). Anyway- this sounds AMAZING.. Lorna Doone cookies are pretty much my favorite ever. They’re the bomb.com. I never thought about doing anything with them other than.. devouring them whole. This sounds like the best thing ever! (And welcome back!)

    Reply

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  • This Orange Shrub Recipe with Yunnan Tea and Szechuan Peppers has a bright orange-lemon flavor that is balanced with a slightly spicy maltiness.⠀ ⠀ The flavors of this shrub were inspired by the description on a box of Yunnan tea, which has a “malty aroma, a slightly peppery smooth taste, and a mouth-filling sweet finish”⠀ ⠀ I'm throwing the actual DIY Gin Bar party tomorrow, so all the recipes I've been sharing with you over the past weeks will be used in it. Wish me luck! ⠀ ⠀ In the meantime, you can click on the link in my profile @megiswell to print the recipe for this shrub or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Orange Sugar with Szechuan Pepper⠀ 1 cup water⠀ 1 cup orange pieces* skin and pith removed⠀ 1 teaspoon Szechuan pepper⠀ 1 cup apple cider vinegar⠀ 2 Yunnan Black tea bags or two tablespoons loose leaf tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea bags or leaves, letting them steep for 3 minutes.⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith to prevent bitterness. I like to cut the bottoms of the tops of oranges to create a flat surface and then use a small paring knife to remove the skin and any pith from the orange.
  • The fourth shrub being used in the #diyginbar is this Orange Shrub with Cardamom and Thyme, which has a bright orange flavor with a cool refreshing zing.⠀ ⠀ I also like to drizzle a little over vanilla ice cream, it tastes like an orange creamsicle!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup orange pieces*⠀ 1 bundle of thyme⠀ 1 cup apple cider vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a spice grinder along with the cardamom husks. Pulse until the seeds are a coarse powder and set aside.⠀ ⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the oranges, cardamom, and thyme and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ Recipe Notes⠀ The pith from oranges can be very bitter. To prevent bitterness, use a paring knife to cut away all the pith. I like to cut the tops and bottoms off the oranges to create a flat surface on both ends and then use a small paring knife to remove the skin and any pith from the orange.⠀ ⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn #beautifulcuisine
  • This Lemon Shrub with Cardamom and Mint packs a cool refreshing punch of flavor on hot spring or summer days in any cocktail or mocktail!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later! Or check out my highlights!⠀ ⠀ Ingredients⠀ 25 cardamom pods⠀ 3/4 cup mint leaves separated out into three 1/4 cup portions⠀ 5 Meyer lemons* zested⠀ 1 cup sugar⠀ 1 cup water⠀ 1 cup rice vinegar⠀ ⠀ Instructions⠀ Crush the cardamom pods with the flat edge of a knife. Pry them open and drop the seeds in a mortar. Put the papery skins in a food processor. Use a pestle to crush the seeds, releasing their fragrance and breaking them down a little.⠀ Pour the seeds in the food processor along with the shells and pulse a couple of times.⠀ ⠀ Add the mint leaves and pulse until the leaves have broken up and look bruised.⠀ ⠀ Zest the lemons and add the zest to a food processor along with the sugar. Pulse until the zest, cardamom, mint, and sugar are well incorporated and the sugar is fragrant.⠀ ⠀ Add the sugar mixture and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ While the sugar and water are cooking, slice the lemons up. Once the sugar is completely dissolved, add the sliced lemons and the other 1/4 mint leaves (whole mint leaves). ⠀ ⠀ Cook for 10 to 15 minutes, or until the lemons have lost their brightness and the liquid is a light yellow color (like lemonade).⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes).⠀ ⠀ Turn off the heat and add the last 1/4 cup mint leaves. Cover and let sit for 10 minutes.⠀ ⠀ Strain the lemons, spices, and leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Recipe Notes⠀ Meyer lemons are the best to use because the pith and skin are soft and not very bitter-you can simply add the lemon zest to the sugar and cut the lemons up. ⠀ ⠀ For all other citrus fruits, the pith is very bitter. For those, the best procedure is zesting and then using a paring knife to cut away any pith to prevent bitterness.
  • This Blackberry Shrub with Vanilla and Earl Grey is the second of four shrubs that are part of the #diyginbar and it is surprisingly rich and deep with bursts of vanilla-berry goodness!⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 cup Vanilla Bean Sugar⠀ 1 cup water⠀ 1 and 1/3 cups blackberries⠀ 2/3 cups red wine vinegar⠀ 4 tablespoons apple cider vinegar⠀ 1 tablespoon balsamic vinegar⠀ 2 tablespoons loose leaf Earl Grey tea⠀ ⠀ Instructions⠀ Add the sugar and the water together in a medium saucepan over medium-low heat. Stir until the sugar is completely dissolved.⠀ ⠀ Add the blackberries and cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the vinegar and bring the mixture back to a simmer (about 5 to 8 minutes). Turn off the heat and add the tea leaves, letting them steep for 3 minutes.⠀ ⠀ Strain the fruit and the leaves out using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into an airtight jar and keep it in the fridge.⠀ ⠀ I used this in a Blackberry Gin Fizz and a Vanilla Earl Grey Blackberry Mocktail.⠀ ⠀ #cocktailparty #shrubcocktails #diyginbar #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #todayfood #foodphotograph #ginstagram #ginoclock #marthafood #fbcigers #huffpostfood #onmytabletoday #nytcooking #thekitchn
  • And now on to the shrubs! Besides the gin, these are the most essential part of the #diyginbar. They add so much flavor to simple cocktails and they make excellent mocktails-no more feeling like your drink is an afterthought if you aren't partaking. ⠀ This Strawberry Shrub with Basil and Peppercorn is probably my family's favorite. You can also use pink peppercorns (which aren't really peppercorns btw). ⠀ ⠀ Ingredients⠀ 1 cup sugar⠀ 1 cup water⠀ 2 cups sliced strawberries⠀ 10 basil leaves⠀ 2 teaspoons black peppercorns (or pink peppercorns)⠀ 1 cup red wine vinegar⠀ ⠀ Instructions⠀ Add the sugar, water, strawberries, basil, and peppercorns together in a medium saucepan over medium-low heat. Use a muddler to crush the ingredients together until the basil looks bruised and is fragrant. Stir until the sugar is completely dissolved.⠀ ⠀ Cook for 10 to 15 minutes or until the syrup has become the color of the fruit and the fruit has lost its vibrancy.⠀ ⠀ Add the red wine vinegar and bring the mixture back to a simmer (about 5 to 8 minutes)⠀ ⠀ Strain using a fine-meshed sieve covered with one layer of cheesecloth.⠀ ⠀ Pour into a jar and keep it in the fridge.⠀ ⠀ You can make the shrubs 6 to 8 weeks in advance of your DIY Gin Bar 🙌⠀ ⠀ ⠀ *⠀ *⠀ *⠀ *⠀ *⠀ #cocktailparty #shrubcocktails #diymocktailbar #thefeedfeed #imbibegram #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #foodblogeats #sunsetmagazine #bareaders #mywilliamssonoma #inmykitchen #realsimple #bhgfood #craftcocktail #farmtoglass #farmersmarketfinds #foodbloger #thenewhealthy #eatingwelleats #todayfood #foodphotograph #ginstagram #ginoclock #bonapetit #marthafood
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  • The fourth infused sugar I'll be using in the #diyginbar is this DIY Citrus Sugar with Lemon and Dill. ⠀ ⠀ Out of all the infused sugars I’ve made, this one wins the award for most surprising. The smell of dill is sweetly aromatic and I always wondered if it would go well in sweets.⠀ ⠀ Which is why I gave this infused sugar a try and had my mind blown. If anything, the addition of the dill makes the sugar taste even sweeter than regular because of the aroma. It truly feels like eating spring.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 1 tablespoon dill fronds minced⠀ 1 cup sugar⠀ 1 tablespoon Meyer Lemon zest*⠀ 1 teaspoon Yuzu Essence optional⠀ ⠀ Instructions⠀ Put the dill in a food processor and pulse until it is chopped into finer pieces.⠀ ⠀ Add the sugar, zest, and Yuze Essence and pulse until combined.⠀ ⠀ Lay the sugar out on a baking sheet to dry out before storing in an airtight container.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #diymocktailbar
  • The third infused sugar I'll be using in the #diyginbar is this Lemon Zest Sugar with Cardamom, which packs a very lemony punch with an added aromatic zing from the cardamom.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 20 cardamom pods⠀ 1 cup sugar⠀ 1 tablespoon Meyer lemon zest*⠀ 1 teaspoon Yuzu Essence (optional)⠀ ⠀ Instructions⠀ Use the flat edge of a knife to press on the cardamon pods. Pry the pods open and empty out the seeds into a mortar and pestle and crush them with the pestle.⠀ ⠀ Add crushed cardamom seeds to a spice grinder along with 1 tablespoon sugar. Pulse until the cardamom seeds are equally dispersed and smaller.⠀ ⠀ Add the mixture to a food processor along with the rest of the sugar and pulse.⠀ ⠀ Add the lemon zest and Yuzu Essence to the food processor. Pulse until incorporated and then lay out on a baking sheet to dry out the sugar. Store in an airtight jar.⠀ ⠀ Recipe Notes⠀ You can also use regular lemon zest if you can’t get a hold of any Meyer lemons.⠀ ⠀ Yuzu Essence tastes like the brining liquid of preserved lemons to me. It has a strong citrus flavor and is extremely salty.⠀ ⠀ #springbaking #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed #f52food #shareyourtable #imsomartha #foodblogfeed #eattheworld #bakeit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #bhgfood #mycommontable #bareaders #rslove #megiswell #meganwellsphotography #eattheseasons #foodblogeats
  • The second infused sugar I'll be using in the #diyginbar is this Orange Sugar with Szechuan Peppers, which has a bright orange flavor with slight lemony overtones that is simply effervescent.⠀ ⠀ Click on the link in my profile @megiswell to print the recipe or hit save to come back to it later!⠀ ⠀ Ingredients⠀ 2 cups roasted sugar (optional)⠀ 1 teaspoon Szechuan peppers⠀ 1 tablespoon orange zest⠀ ⠀ Instructions⠀ Preheat oven to 325 degrees. Pour 2 cups of refined white sugar into a 6×10-inch glass baking dish and roast for 2 hours, stirring every 10 minutes. It should be a sandy tan color and coarse, like turbinado sugar. Let the sugar cool completely before moving to the next step.⠀ ⠀ Grind the Szechuan peppers in a mortar and pestle until they are crushed and the smell is starting to release.⠀ ⠀ Add the crushed pepper to a spice grinder along with 1 tablespoon of the roasted sugar. Pulse until the Szechuan peppers are even smaller in size and equally distributed throughout the sugar.⠀ ⠀ Pour into a food processor with the rest of the sugar and orange zest. Pulse until equally distributed and lay the sugar out on a baking sheet to dry.⠀ ⠀ Recipe Notes⠀ You can use regular sugar if you want. Roasted sugar can be used like regular sugar and it tastes less sweet and has a more caramelized flavor profile.⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood
  • First up in the series of infused sugar and shrub recipes I'm using in the #diyginbar is this Vanilla Bean Sugar. ⠀ ⠀ Once you open whatever container you end up storing it in, the vanilla aroma hits you and life is great 😌⠀ ⠀ You can find the link to the recipe in my profile @megiswell or you can hit save to come back to it later. ⠀ ⠀ Ingredients⠀ 2 cups raw sugar or regular sugar⠀ 1 teaspoon vanilla extract⠀ 1 vanilla bean halved and beans scraped out⠀ ⠀ Instructions⠀ Combine the sugar, vanilla extract, and vanilla beans in a food processor and pulse until combined. Lay out on a baking sheet and let dry. Store in an airtight container.⠀ ⠀ Raw sugar can be very hard to dissolve in liquid, even when it’s hot. If you are going to be using the sugar in drinks primarily, I would suggest using regular sugar. I grind mine in a mortar and pestle to make it easier to dissolve if I’ll be using it in drinks. You can also put it in a high-speed blender and pulse until the grains are finer.⠀ ⠀ I used this sugar in a Blackberry Shrub along with some Earl Grey tea 👌and you can muddle it along with fruit and herbs in your cocktail shaker for some extra flavor 🙌⠀ ⠀ #diymocktailbar #thefeedfeed #meganwellsphotography #megiswell #saveur #foodwinewomen #imsomartha #cntravelereats #foodblogeats #sunsetmagazine #ediblemagazine #sonomacounty #sonomamagazine #bareaders #mywilliamssonoma #saveurmag #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #thefeedfeedbaking #sweetcuisines #thesugarfiles #marthabakes #foodblogfeed #eattheworld #bakeit #rslove #bhgfood

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