Here’s a look at the chocolate peanut butter bites I had mentioned before. Perhaps you will want to try them out yourselves this weekend?
¾ cup brown sugar
1 pound confectioners’ sugar
8 tablespoons (1 stick) sweet butter
2 cups peanut butter
1 cup unsalted peanuts (optional)
12 ounces semisweet chocolate chips
1 tablespoon sweet butter
Mix the first 5 ingredients together and pat into an ungreased jelly-roll pan (about 15 x 10 inches and 1 inch deep) until flat and even.
Melt chocolate chips and butter and spread chocolate on the peanut butter mixture. I find it’s easier to cut them after they have time to chill for 15-20 minutes. So chill, cut into bite size squares, remove from pan and keep chilled until serving. Easy! We normally don’t add the peanuts, and for my sister who is allergic to nuts, we have a mint version which is just as good. The creme de menthe creates a startling green color and they are cool and refreshing, perfect for summer!
Friday night I also decided to mix these with vanilla ice cream. I’m not one for bragging, but this was stroke of brilliance. Just take one square, break it up into pieces and mix it in with your scooped ice cream. I added some chocolate sauce, toffee fudge sauce, and whipped cream to mine as well. I promise, it tastes just like a peanut butter cup sunday!
Alright, I’ll leave you to it then readers. You may even find your own way to tweak the recipe or make a new, tasty variation (I hope to hear about it you do)! Look for my next post about my trip to Oxford tomorrow. Thanks for reading, cheers! Until then…