Roasted Carrots

 6 big carrots, cut fry-size

1 1/2 Tbs olive oil

1/2 tsp + 1/8 tsp  course salt

1/4 tsp black pepper

1/2 tsp parsley.                                 

Toss.  Bake at 400 on convection for 20 min

No Bake Peanut Butter Buckeye Bars

1/2 c plus 1 Tbs butter, softened and divided

2 c creamy PB

3 1/2 c powdered sugar

1 1/2 tsp vanilla 

2 c chocolate chips (12 oz)

1. Place 1/2 c of butter, PB, powdered sugar, and vanilla in a large bow.  Beat using an electric mixer until smooth.  The dough will be very thick and a little crumbly.
2. Line a 9x13" pan with parchment paper.  Transfer the PB dough into the pan.  Press the dough firmly into the dish.
3. Add chocolate chips and the remaining 1 Tbs butter into microwave-safe bowl.  Microwave in 30-second intervals, until smooth (about a min and half).
4. Pour the melted chocolate over the top of the bars and spread evenly.  Refrigerate for 1 hour.  Carefully remove the bars from the pan by pulling up on the excess parchment paper, and transfer to a cutting board.  Slice with a sharp knife.
5. Return to the fridge for at least 1 more hour, or until ready to serve.

*For best results, refrigerate the bars for 30-60 min before cutting.  Don't allow the chocolate to fully set before cutting, or it will crack