During the many times that K and I eat tacos, or taco salads, we discovered that tortilla chips are extremely addicting. Sometimes we have some guacamole leftover, or maybe some salsa…either way, K started buying lots of tortilla chips. I am not saying that we will stop buying them, now that I have this recipe, but I will say that it can be nice for a day when I don’t feel like running to the store for chips, or if we have leftover tortillas (which happens occasionally). It can also be nice for a day when I want a healthier treat…yep. Sometimes I go for healthy, even if my title of “Fudging Ahead” doesn’t make you think that.
Have you ever had one of those recipes that you needed to make, that you’ve made often enough before, you feel good in knowing your pantry has everything you need. So, you know, when you’re at the grocery store the day before, you think “Hmm, peanut butter (check), chocolate chips (check), ….” and don’t buy anything for the recipe. But then you go to make the recipe and realize you are missing ____. And it is probably something that is semi-important, but not a very large amount (which is how you forgot about it in the first place). Ugh. Yeah, that totally happened when I was making these blondies for my dad recently. Apparently I needed peanut butter chips. I could run to the store, but it was only 1/2 cup. So small!! I decided to look up online and see what people had done. Most people seemed to have the opposite issue: they had peanut butter chips, but no peanut butter. People! What is up with that? Oh well, I guess that’s for another day.