I spent a fairlylarge part of my weekend getting my kitchen supplies in order.
Do you buycompulsively or are you the list making type, the kind who has a plan? Judging by myendless boxes, jars, packets of whatever nut, flour, dry fruit and spices canbe found, it´s fair to say I do not plan much. Which makes for a hard-to-maintain-orderin the kitchen.
So a fewthings got done. I toasted and skinned hazelnuts and walnuts, arranged my moldsin 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, andcleaned up my freezer.
In themiddle of that, I realized I have more nuts than I know what to do with. And Ido bake a lot. I use things a lot. But even then it´s getting a bit out ofhand.
Maybe that should be my only new year´s resolution, to have a plan andstick to it. Yeah right, just don´t bet any money yet.
The peanutswere in the worst of shapes. So into the processor they went and a very nicepeanut butter was born. The thing with natural, homemade peanut butter is thatit has no sugar. So it´s not like the one you buy. It´s coarser and the tasteis somewhat dry.
These barscame to be as a need to use that peanut butter. Because worse than having toomany ingredients lying around is using them only to find you still have thesame amount just in a different form.
They are soeasy, you can make them with your kids. They don´t need to be baked and caneven be made by hand. I increased the sugar due to the lack of it in myhomemade butter. Some melted chocolate on top, a few hours in the fridge, andyou have sweet squares, with that incomparable flavor pair that is peanutbutter and chocolate.
They areperfect for the holidays, and a saviour if you need something else that is sure to please everyone.
PEANUT BUTTER CHOCOLATE SQUARES
adaptedfrom Kathleen´s Bakeshop Cookbook, by Kathleen King
Iused homemade, sugar-less peanut butter. If you use commercial pb, decreaseconfectioners´ sugar by ¼ cup and omit vanilla. It can be kept in therefrigerator for weeks.
½ cuppacked dark brown sugar
1 ¾ cupsconfectioners´ sugar
¼ cupbutter, softened
1 cupsmooth peanut butter
1 cupsemisweet chocolate chips
1 Tbs cornsyrup
3 Tbs cream
In a largebowl beat sugars, butter, vanilla and peanut butter. Pat into a 7x 5 inch pan. Try to even thetop as much as you can.
Meltchocolate, butter and syrup and mix well. Add cream and mix.
Pour on topof the peanut butter mixture and spread to cover evenly. Refrigerate untilfirm.