|Recipe Name:||Alfred A Knopf Peanut Butter Candy||Submitted by:||Administrator|
|Number of Servings:||32|
8 Ounce(s) 2 sticks unsalted butter
2 Cup(s) Graham cracker crumbs
2 1/2 Cup(s) Confectioners sugar
1 Cup(s) Chunky peanut butter
8 Ounce(s) Milk chocolate
Line an 8-inch square pan as follows. Turn the pan over, cover with a
12-inch square of aluminum foil shiny side down, fold down the sides
and corners to shape the foil, remove the foil, turn the pan over
again, and place the foil into the pan, pressing it carefully to fit
smooth. Set aside. In the large bowl of an electric mixer (or any
large bowl, with a wooden spatula) mix the butter with the graham
cracker crumbs, sugar, and peanut butter. Turn into the lined pan.
With the bottom of a teaspoon smooth the mixture to make an even
layer. Let stand at room temperature. Break up the chocolate and place
it in the top of a small double boiler over hot water on low heat.
Cover with a folded paper towel (to absorb steam) and the pot cover.
Let stand for a few minutes until partly melted. Then uncover and stir
until completely melted and smooth. Remove the top of the double
boiler (dry its underside), and pour the chocolate onto the peanut
butter layer. With the bottom of a teaspoon smooth the chocolate all
over the bottom layer, touching the sides of the foil. Refrigerate for
an hour (or longer, if you wish) until firm. Lift the candy from the
pan by lifting the aluminum foil. Place the candy, still on the foil,
on a cutting board. Fold down the sides of the foil and let stand. If
you cut this into squares while it is cold it will crumble. Let it
stand for about an hour, then cut into 32 small bars. Serve at room
temperature. The taste will remind you of Reese's peanut butter cups.
Recipe is from _Maida Heatter's Book of Great American Desserts_.
Posted to EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996
00:21:24 EST From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Nutrition (calculated from recipe ingredients)
Calories From Fat: 85
Total Fat: 9.8g