I spent a fairly large part of my weekend getting my kitchen supplies in order.
Do you buy compulsively or are you the list making type, the kind who has a plan? Judging by my endless boxes, jars, packets of whatever nut, flour, dry fruit and spices can be found, it´s fair to say I do not plan much. Which makes for a hard-to-maintain-order in the kitchen.
So a few things got done. I toasted and skinned hazelnuts and walnuts, arranged my molds in two new shelves under my stove, got rid of old ones that were missing parts, the same with plastic containers whose covers are never where they should be, arranged my food magazines and cookbooks in a new shelf I got for them, and cleaned up my freezer.
In the middle of that, I realized I have more nuts than I know what to do with. And I do bake a lot. I use things a lot. But even then it´s getting a bit out of hand.
Maybe that should be my only new year´s resolution, to have a plan and stick to it. Yeah right, just don´t bet any money yet.
The peanuts were in the worst of shapes. So into the processor they went and a very nice peanut butter was born. The thing with natural, homemade peanut butter is that it has no sugar. So it´s not like the one you buy. It´s coarser and the taste is somewhat dry.
These bars came to be as a need to use that peanut butter. Because worse than having too many ingredients lying around is using them only to find you still have the same amount just in a different form.
They are so easy, you can make them with your kids. They don´t need to be baked and can even be made by hand. I increased the sugar due to the lack of it in my homemade butter. Some melted chocolate on top, a few hours in the fridge, and you have sweet squares, with that incomparable flavor pair that is peanut butter and chocolate.
They are perfect for the holidays, and a saviour if you need something else that is sure to please everyone.
PEANUT BUTTER CHOCOLATE SQUARES
adapted from Kathleen´s Bakeshop Cookbook, by Kathleen King
I used homemade, sugar-less peanut butter. If you use commercial pb, decrease confectioners´ sugar by ¼ cup and omit vanilla. It can be kept in the refrigerator for weeks.
½ cup packed dark brown sugar
1 ¾ cups confectioners´ sugar
¼ cup butter, softened
1 cup smooth peanut butter
½ teaspoon vanilla
1 cup semisweet chocolate chips
1 Tbs butter
1 Tbs corn syrup
3 Tbs cream
In a large bowl beat sugars, butter, vanilla and peanut butter. Pat into a 7x
5 inch pan. Try to even the
top as much as you can.
Melt chocolate, butter and syrup and mix well. Add cream and mix.
Pour on top of the peanut butter mixture and spread to cover evenly. Refrigerate until firm.
Makes 20 squares.