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Posts Tagged ‘Peanut’

In the late 70’s my 10 year old brother (20 months my junior) gave me a cook book of cookies, candies and desserts for Christmas; he inscribed it with this sentiment: “This is really for me, in the long run!” And it was! The bad photography of that time didn’t stop me from making so many things from it, and one of the family favourites were Chewy Peanut Butter Bars. Being of European decent and first generation Canadians, peanut butter was not a standard staple in our household (you’d more than likely find Nutella in our pantry — a chocolate hazelnut spread). But we were somehow, now long forgotten introduced to the nutty, buttery spread. My brother loved it on toast, I just liked baking with it. We tried all the commercial varieties; Skippy was just too salty, and what up with that lonely peanut on top? Kraft had even less peanut taste, and too sweet! We ended up with a store brand of Just Peanuts without preservatives; now we grind our own in our local health food store. Just peanuts and nothing else. I’m a little skeptical of products that need not be refrigerated, like Kraft PB! How come it doesn’t go rancid, with all that fat in it?
Sadly, during our 2007 Reno I must have really purged because I can no longer find this beloved cook book (it might be at the cottage) so I’ve had to go by memory on the recipe and find a recipe that seems to be similar (my memory ain’t what it used to be). They were chewy, like brownies, but with PB and not chocolate, and they had a white chocolate and dark chocolate drizzle on top. Yum! I found this recipe at Cooks.com and it seems to fit the bill.

Chewy and peanut buttery goodness; you know you want one!

Chewy Peanut Butter Bars

Makes 3 dozen (1 1/2 to 2 inch) bars

Ingredients:

  • 1 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. peanut butter, smooth or chunky
  • 1/2 c. butter
  • 1 1/2 c. firmly packed brown sugar
  • 2 eggs
  • 1 tbsp. vanilla
  • 2/3 cup milk chocolate chips melted with about 2 tbsp butter
  • 1 cup icing sugar with enough drops of cold water to make a liquidy icing (but one that will set well)

Directions:

  1. Preheat oven to 350°F.
  2. Grease and flour 13 x 9 x 2 baking pan.
  3. Combine flour, baking powder and salt; set aside.
  4. Heat peanut butter and butter together until melted.
  5. Stir in sugar, eggs and vanilla until well blended.
  6. Add flour mixture and stir just until combined.
  7. Spread batter into prepared pan. Bake 25 to 30 minutes.
  8. Cool on wire rack.
  9. When cool, spread the melted milk chocolate so that it coats the entire top. Working quickly, drizzle swirls of the white icing in a crazy pattern. Cut into 1-2″ square inch squares.

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