Dark Minds & Dark Choc PB Squares

Stars: ⭐️⭐️⭐️

Book details from Goodreads:

Bloodhound Books presents Dark Minds – a collection of stories by authors who have come together to produce an anthology that will lure, tantalise and shock its readers.

What took place By the Water?

What goes on behind A Stranger’s Eyes?

And what is so special about Slow Roast Pork?

From master authors such as Lisa Hall, Steven Dunne, Louise Jensen and Anita Waller, readers can expect a one hell of a ride…

All profits from the sale of this book will be donated to Hospice UK and Sophie’s Appeal.

Dark Minds is a collection of 40 crime and thriller short stories from authors including; Louise Jensen, L.J. Ross, Lisa Hall, Steven Dunne, Betsy Reavley, M.A. Comley, Alex Walters and Anita Waller plus many more. For the complete table of contents, Look Inside.

REVIEW:  The short stories was a nice change of pace. Some stories were truly sick and twisted and left me feeling ill. A few had a theme of science fiction, while some reminded me of stories I have read before. Definitely wish others had continued, as it would have made for a great book. 

I enjoyed most of them, but think I'll stick to a book next time instead of collections. .

No spoilers as there were just too many to list and explain.



I got the recipe from here and since I stink at baking needed to give these a try. Not only could I eat them, I needed to make something quick for our Book Club Holiday Party.

My preference is to cut back on a bit of the peanut butter and add a bit more chocolate. Even hubby and son loved them. I will definitely be making this again!

Mine came out very different...but still decadent.

Low-FODMAP Peanut Butter Bars (Gluten-Free, Vegan Option)

Ingredients and Directions as listed on original page.



  • Line an 8" square pan with aluminum foil and coat lightly with cooking spray.
  • In a large saucepan, melt the butter over low heat. Remove from heat and stir in 1 cup natural creamy peanut butter. Stir until smooth. Add the confectioners' sugar and stir until fully incorporated. Spread evenly in the bottom of the prepared pan.
  • In a small saucepan, melt the dark chocolate morsels and remaining 2 tablespoons peanut butter together over low heat, stirring until chocolate is just melted. Drizzle evenly over top of peanut butter layer then carefully spread out with a spatula.
  • Chill in the refrigerator until set, about 2 hours. Lift bars out the pan using the foil. Cut into bars and serve. These keep best stored in the fridge.


To make these vegan, replace the 1/2 cup butter with 1/2 cup virgin coconut oil. The peanut butter mixture will be considerably thinner, so wait until chilled solid before adding the the chocolate layer: Pour the peanut butter mixture in the bottom of the prepared pan and refrigerate until solid, about 1 1/2 hours. Make the chocolate layer as stated above and spread over the top of the chilled peanut butter mixture. Refrigerate another 30 minutes, or until set.