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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. |
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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
1/4 cup
(55 grams) light brown sugar
3 cups
(180 grams) miniature marshmallows
1 teaspoon
pure vanilla extract
3 cups (80
grams) crisp rice cereal
1 cup (120
grams) peanuts
Topping:
8 ounces (230 grams) semi
sweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter |
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