Chocolate
Peanut Squares are a delicious combination of peanut butter, cocoa powder,
miniature marshmallows, rice cereal, and peanuts. Although they may look
like a bar or square, their taste and texture is
that of a candy bar. And a good one at that.
These squares are very easy to make and would be perfect around the
holidays since there is no baking involved. You need only one pot and
while making candy usually
involves a candy thermometer, it is not needed here. Just bring the
peanut butter, corn syrup, honey, cocoa powder, and sugar to a boil; add
the marshmallows and stir until everything is nicely melted and smooth. Then
remove from heat, add the peanuts and rice cereal and your done. Spread
this mixture into your pan and just wait until they cool before covering
them with melted chocolate. It is the corn syrup and melted marshmallows that give these squares
their lovely chewy texture, and adding rice cereal and peanuts produces
that crunch we all love in candy bars. I usually store these in the
refrigerator as my favorite way to eat a chocolate candy bar is cold. As
with most things chocolate, these do benefit from sitting overnight in the
fridge so the flavors have time to mingle. This recipe comes from one of
my favorite Canadian Cookbooks, Jane Rodmell's 'Best Summer Weekends
Cookbook'.
Chocolate Peanut
Squares: Butter or lightly
spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) square pan.
Set aside.
Place the peanut
butter, corn syrup, honey, cocoa powder, and light brown sugar in a large
saucepan. Place over medium high heat and bring this mixture to a boil. Reduce
the heat to low, add the marshmallows, and stir constantly until mixture is
melted and smooth.
Remove from heat
and stir in the vanilla extract, rice cereal, and peanuts. Press this mixture
into the prepared pan and allow to set.
Topping: In a
heatproof bowl over a saucepan of simmering water, melt the chocolate and
butter. Spread over the squares and refrigerate until chocolate has set. Cut
into squares with a sharp knife.
Serve cold or at
room temperature.
Makes about 24
squares.
Source:
Rodmell, Jane.
Best Summer Weekends Cookbook. Cottage Life Books. Toronto: 2004.
Chocolate Peanut
Squares
1/2 cup
(120 grams) smooth peanut butter
1/3 cup
(80 ml) light corn syrup
1/3 cup
(80 ml) honey
1/2 cup
(45 grams) cocoa powder, unsweetened or Dutch-processed
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