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2012-10-02

AMAZING NO-BAKE PEANUT BUTTER SQUARES

The kids saw this recipe on the Shreddies box this morning and I am told I "really must make them".... I can see why they are so excited: PB and chocolate - is there anything better??

Tsk! Tsk! ... Keep it G-rated, People!

... There. I didn't think so.

Hmmmm.... do you sometimes think I am like Clint Eastwood, having these conversations with an invisible audience?

Yeah, me too....

... Anyhow, here is the recipe - you'll be whipping them up too:-)

AMAZING NO-BAKE PEANUT BUTTER SQUARES
from Postfoods.ca 


MAKES:60 squares (each approx. 1-1/4-inch square)

INGREDIENTS

source
3-3/4 cups Post Shreddies Cereal, divided
1 cup smooth peanut butter
1/2 cup butter or margarine
2 cups icing sugar, sifted
8 squares (225 g pkg.) semi-sweet chocolate, coarsely chopped

DIRECTIONS

LIGHTLY grease 13x9-inch baking pan; line with parchment paper, 2 ends extending over edge of pan.

SET aside 60 (approx. 3/4 cup) whole Shreddies for topping. Place remaining Shreddies in a resealable plastic bag and crush by hand to yield 1-1/2 cups coarse crumbs.

MICROWAVE peanut butter and butter in large microwaveable bowl on HIGH 45 sec., or until butter has melted; stir to combine. Stir in sugar and crumbs.

SPREAD mixture into prepared pan, patting down to form a firm crust.

MICROWAVE chocolate in medium microwaveable bowl on MEDIUM 2-3 min., stirring once. There should still be some unmelted chunks. Stir until all chocolate is melted and smooth.

SPREAD evenly over crust. Arrange 60 Shreddies over top, forming rows of 6 x 10.

COOL at room temperature 20 min. Using sharp paring knife, score chocolate along rows, to form 60 squares. Refrigerate 1 hour. Using parchment paper ends, carefully lift mixture from pan and place on cutting board. Cut into 60 squares.
TIPS & SUGGESTIONS
Storage Know-How:
Store in air-tight container at room temperature for up to 1 week.

Food Facts:
Shreddies can easily be crushed or crumbled by hand; no need for food processor or rolling pin.

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