The Perfect Pair
Peanut Butter and Chocolate.
(May we have a moment of silence, please.)
While craving a quick treat today, I came up with thease little beauties. Hovering somewhere between cookie and candy, you’ll want to slice these into small squares. One bite of this rich, buttery, peanut buttery, chocolatey confection more than satisfies a sweet tooth (plus, teensy portions make them last longer.) The best part? You don’t even have to fire up your oven. No sirree. These little puppies are cooked over stovetop in a few minutes flat. Peanut Butter and chocolate faster than I can run to Walgreens? I’m a believer.
Peanut Butter Toffee Crumbles with
Melted Chocolate Buttercream
For the Bottom:
1/2 c. butter
1 c. brown sugar
(if you have corn syrup on hand, use:
1/2 c. Karo and 1/2 c. brown sugar)
1/2 tsp. vanilla
3/4 c. peanut butter
1 sleeve (36) Ritz crackers, crushed
For the Top:
1 cup powdered sugar
1/4 c. butter
1 Tbsp. milk
1/4 tsp. vanilla
1 c. semi-sweet chocolate chips
For the Marriage:
Melt butter and brown sugar in a medium sized saucepan. Bring to a boil, and stir while boiling for one minute. Mixture will begin to bubble and become slightly lighter in color. Immediately remove from heat and stir in peanut butter and crackers. Spread in an 8×8 pan and set aside.
In a separate bowl, combine powdered sugar, butter, milk and vanilla and beat with electric mixer until thick and creamy. (Add milk by the teaspoon, if needed, to reach appropriate consistency.) In microwave-safe bowl, melt chocolate chips by zapping for 25 seconds, then stirring for 25 seconds until chips are just melted. Spoon melted chocolate into buttercream. Beat with electric mixer until fluffy.
Spread frosting over cooled cookie crust.
Slice into 1-inch squares.
It’s a Nice Day for a Ecru Wedding.
(Props to Billy Idol.)