So I spent a year on match.com. It was interesting to say the least. And at the end of that year I am certain I am no closer to finding love than I was before I joined.
There are a lot of guys who seem great on match … unfortunately none of them responded to my emails or winks. Maybe it was because I don’t want children or because they didn’t see a connection forming with me, although I really don’t think a couple hundred guys could think that. Mom thinks a lot of them probably aren’t that in to it.
I tend to agree with her. Even when I started emailing and then texting with a guy, most stopped after a few days with no explanation. It’s frustrating to be in that situation.
I went on five dates with five different guys. Two dates were terrible, one was bad, and two were pretty good. Unfortunately even the two good dates didn’t result in second dates. There was no spark with one and the other guy found someone better.
Most of the guys who approached me on match were not guys I’d ever consider dating. EVER! They were creepy, ugly, too old, and more. I had to block a few guys and ignored a few hundred … hoping they’d go away.
Sometimes I get down about my experience, hoping that something more would have come of it. It’s hard to think it’s all them and not me. However, I don’t think I’d ever find my soulmate on match. I may try Ok Cupid on Joanne’s recommendation (plus it’s free), but really I’m focused on my career and trying to believe that there’s some kind of plan out there for me.
When I’m down about being ditched an hour before a date, I need a treat and these White Chocolate Peanut Butter Truffle Bars definitely fit the bill. They are easy to make and don’t require any baking. Plus, they’re an easy grab and go snack or treat and last in the refrigerator for awhile. Because some weeks have more than one crappy guy. Oh, plus these are gluten free.
You have to be a serious peanut butter lover to like these, but I know there are plenty of us peanut butter obsessed people out there. So whether you’re single or married, dumped or in a relationship, make these bars.Print
- 2 12 ounce bags white chocolate chips
- 2 tablespoons vegetable oil or shortening
- 1 ½ cups creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2–3 cups confectioners’ sugar
- 1 cup Mini Reese’s Pieces
- Line a 9 by 13 inch pan with parchment, leaving overhang for easy removal.
- In a microwave safe bowl, place 1 and ¼ bags of the white chocolate chips with 1 tablespoon of the oil. Melt in the microwave in 30 second increments, stirring in between until fully melted. Pour into the prepared pan and spread into an even layer. Place the pan in the refrigerator.
- In a medium bowl, stir together the peanut butter, vanilla, and sugar until a thick, non-greasy mixture forms. It should not be crumbly. Add more sugar if it needs to be thicker and a little more peanut butter if it needs to be smoother.
- Remove the pan from the refrigerator once the chocolate is set, about 10 minutes, and top with the peanut butter mixture, spreading it into an even layer.
- Microwave the remaining chocolate with the remaining 1 tablespoon oil in 30 second increments, stirring in between, until melted. Pour over the peanut butter mixture and smooth to cover it all. Top with Reese’s Pieces, pressing them into the chocolate.
- Refrigerate until firm before cutting into bars. Bars may be stored in an airtight container in the refrigerator for up to 1 week or in the freeze, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Additional chilling time is necessary
Recipe adapted from The Gold Lining Girl
- Prep Time: 15 minutes
Don’t forget to check out the other Sunday Supper dishes!
Savory Snacks and Sides:
- Acorn Squash, Black Bean and Spinach Quesadillas by Our Good Life
- Copy Cat: Momma’s Nachos by Sew You Think You Can Cook
- Cream Cheese and Peach Chutney Pastry Cups by Soni’s Food
- Easy Peasy Cole Slaw by A Day in the Life on the Farm
- Fruit & Cheese Platter by The Freshman Cook
- Olive Tapenade by Whole Food | Real Families
- Semi-Homemade Baked Beans by Cupcakes & Kale Chips
- Smoked Salmon Spread with Sourdough Baguette by A Gouda Life
Labor Free Main Dishes:
- Ace of Clubs by Cindy’s Recipes and Writings
- Easy and Tasty Filet Mignon on the Grill by Family Foodie
- Easy Baked Spaghetti for a Crowd by Lifestyle Food Artistry
- Greek Salad Endive Boats by Casa de Crews
- Grilled Butternut Squash, Zucchini and Steak with Chimichurri Sauce by Caroline’s Cooking
- Pesto Chicken with Fennel & Tomato Couscous by Books n’ Cooks
- Simple Cheese Enchiladas by Bobbi’s Kozy Kitchen
- Simple Grilled Rosemary Shrimp by Nosh My Way
- Slow Cooker Pulled Pork with Mustard Barbecue Sauce by Hezzi-D’s Books and Cooks
- Slow Cooker Turkey Sloppy Joes by Food Done Light
- Spicy Thai Noodles by Momma’s Meals
Sweet Treats and Drinks:
- Apple Spice Dump Cake by Palatable Pastime
- Blender Chocolate Mousse by That Skinny Chick Can Bake
- Chocolate Chip Cookie Dough Truffles by What Smells So Good?
- Coconut Martini by Desserts Required
- Creamy Coconut Popsicles by Food Lust People Love
- Eiskaffee by Cosmopolitan Cornbread
- Healthy Grab’n’Go Breakfast Muffins by Happy Baking Days
- Mango Salad with Crystallized Ginger by MealDiva
- Mini Pavlovas by Curious Cuisiniere
- One Step Vanilla Sauce by Magnolia Days
- White Chocolate Peanut Butter Truffle Bars by Pies and Plots
Labor Free Labor Day:
- 10 Store-Bought Cooking Shortcuts by Sunday Supper Movement
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