All right! Work done, all files uploaded and on to the printer. Christmas preparations can begin.
The part of Christmas preparation that belongs on this page is the baking and cooking part. This year, one of the seasonal treats being made are these Peanut Butter Squares. Not the first thing that pops into your mind when holiday season comes around, but maybe the over-the-topness of them is the reason I thought of making them this year. They do resemble a peanut butter cup and though I generally stay away from peanuts, I make a very large exception for these.
Get the dark brown sugar. The recipe calls for muscovado sugar and if I ever get my hands on some, I will cherish it. And use it in this recipe.
Add the icing sugar.
Get the butter in there too.
Key ingredient in peanut butter squares: peanut butter.
Mix all those ingredients to combine.
Press that into a 9 x 9 inch tin. I used an 8 x 8 inch tin, so my squares are thicker, which I like more.
Begin making the top layer.
Measure the chocolates and butter.
Heat the chocolates and butter in a double boiler.
Drop the chocolate onto the base.
Spread the chocolate into an even layer over the base.
After a while in the refigerator to harden the chocolate, get the large, single square out of the tin. Cut it into squares.
Peanut butter squares.
The recipe is from my (unsigned) copy of How To Be a Domestic Goddess by Nigella Lawson and here too:
Peanut Butter Squares
Makes approximately 48
I don’t know if you’ve ever eaten Reese’s Peanut Butter Cups, but these are a homespun version of them. And if you discount melting the chocolate (which in any case the microwave can do) there is no cooking involved. You may think that seeing how the dough is made — just peanut butter, butter and sugar — might put you off eating them. Sadly not.
for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter
for the topping:
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter
1 x 23cm square brownie tin
Stir all the ingredients for the base together. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark muscavado sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.
To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate is hardened, cut into small squares – because, more-ish it undeniably is, it is also very rich.