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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2031.0. "Peanut butter chocolate Squares" by SHKIT::LATVALLA () Wed Oct 11 1989 17:31

    I am looking for a recipe that makes a bar that tastes similar to
    Reese's peanut butter cups.
    
    The 'peanut butter' part of the recipe, as I recall, has peanut
    butter, margarine, and confectioner's sugar.  This is then put into
    a baking pan, and topped with a layer of chocolate (which I think
    is made up of semi-sweetened chocolate and margarine).
    
    Does anybody have the complete recipe?  
    
    Thanks.

T.R	Title	User	Personal Name	Date	Lines
2031.2	Note 43	CSG001::SCHOFIELD		`Thu Oct 12 1989 17:28`	2
	Try Note # 43. It's all there. I make it all the time too, wonderful
2031.3	Peanut Butter Squares	USEM::RICHARD		`Fri Oct 13 1989 15:51`	21
	These are the absolute best. They should be outlawed. Peanut Butter Cups 2 c. graham cracker crumbs 1 box confectioners sugar (sifted) 18 oz jar crunchy peanut butter 2 sticks butter or margerine (melted) dash of vanilla 1 large package milk chocolate morcels (it's a double size pkg) Melt butter, add graham cracker crumbs, sugar and peanut butter. Spread in 11 X 13 pan Pour melted chocolate over top. Refrigerate 20-30 minutes until set (so you can cut into squares). PS: Soften peanut butter first by letting jar stand in hot water. It's easier to work with. Jeannie
2031.4	Bite size Buckeyes - yum yum	CSSE32::SKABO	$$ Money talks - Mine say's GOODBYE! (sigh)	`Sun Oct 15 1989 19:43`	18
	Buckeyes (Definition of a Buckeye - a useless nut!) 1 lb. oleo 2 lbs. peanut butter 2 lbs. powered sugar 2 - 12 oz. pkgs. chocolate chips 1/4 cake of paraffin Melt oleo and pour over peanut butter, mix well. Gradually add powered sugar until you can make a firm ball. Then form into individual balls the size of a quarter. Refrigerate balls about 1 hour. Melt chocolate chips and paraffin in double boiler. Place a toothpick in ball, then dip ball 3/4 of the way in the chocolate and place on wax paper. These can also be made into Peanut Butter Easter eggs, only bigger and fully covered with chocolate.
2031.6	Parrafin?	WONDER::YOUNG	Beware of Greeks bearing gifts...	`Thu Apr 19 1990 09:40`	7
	Re: .4 Parrafin? Excuse my ignorance but the only paraffin I know of is wax. I don't imagine that's what you're referring to though. Can someone give me an idea of the cooking version of parrafin is? Thanks! Barb
2031.7	<the same stuff I used on my sled's runners>...	DICKNS::CIAMPAGLIA		`Thu Apr 19 1990 09:56`	5
	Paraffin = wax Adding wax to the chocolate for dipping keeps the balls from sticking together when they're cool. That makes them stackable.
2031.8	Yup, parrafin...	NITMOI::PESENTI	Only messages can be dragged	`Thu Apr 19 1990 10:18`	7
	I reacted the same way when I heard my cousin's recipe for these things. WAX! UGH!. But, she explained that it helps make the chocolate behave, and keeps it from turning whitish if the buckeyes stay around too long (although whether or not it works in this respect is moot). She also mentioned that lots of chocolate bars have this as an ingredient, especially the vending machine varieties. At any rate, it's pretty inert, digestively speaking...all those wax lips I ate as a child never bothered me.
2031.9	reply .6	CSSE32::SKABO	Money talks, mine say's GOODBYE!	`Thu Apr 19 1990 15:07`	5
	As said... yep PARRAFIN.... The wife made a large amount of the for Easter... Buckeyes and eggs. None left with 3 teens, so never could tell if the turn whitish!
2031.10	CHOCOLATE PEANUT BUTTER BARS	VISUAL::FLMNGO::WHITCOMB		`Wed Aug 29 1990 10:31`	35
	Wait 'till you try these...they are heavenly! CHOCOLATE PEANUT BUTTER BARS ---------------------------- Crust and Filling- 1/2 cup butter 1/2 cup light brown sugar 1 1/4 cups flour 1/4 tsp. salt 3/4 cup creamy peanut butter Topping - 1 cup semi-sweet chocolate morsels 2 TBS corn syrup 2 TBS water ground (or finely chopped) nuts Cream butter and brown sugar. Sift together flour and salt; blend into creamed mixture. Press into ungreased 9 x 13 inch pan. Bake at 350 degrees for 10-15 minutes until lightly browned. Remove from oven and immediately spread peanut butter over top. Cool completely. For topping, combine chocolate chips, corn syrup and water over hot (not boiling) water; stir until smooth. Spread over peanut butter and sprinkle with nuts. Note: When spreading the peanut butter over the hot crust, I would recommend putting spoonfuls of peanut butter on the crust, then waiting a minute or so for the peanut butter to melt. It is MUCH easier to spread, and you won't disturb the crust (like I did). ENJOY!