Peanut Butter Squares

I often talk about how I'll wax nostalgic and dig through my mother's old recipes. Well, there are some days when I'll do the same and go through my old recipes. Inasmuch as I hate to admit it, my recipes now fall into the “vintage” category, as do I. The other day while rummaging, I came upon this little slip of paper. 

At first, it puzzled me, then I realized that this was a recipe for a dessert that I used to make back in the 80s called Peanut Butter Squares. Clearly it was written in haste, hence the drawing of a square rather than writing it out. Obviously, it was one that I made often enough to not even bother to jot down the full directions. I guess I just figured that the directions were so burned on my brain that I only needed the measurements of the ingredients in order to make it again.

In looking at the ingredients, it looked sickeningly sweet. Times change, tastes change, and I am not the sweet lover that I once was, but I was curious to know just what I’d considered tasty those many years ago, so I made the recipe. These are sweet, very sweet, but I think they most closely replicate the taste and texture of the Reese's Peanut Butter Cup more than any other recipe around. They do need chilling, lots of it, or they are too gooey to handle. But if you can keep yourself away for 24-48 hours, you'll be pleased with the result, and these keep well.

In short (unless it is now too late for that), I'm happy to have made these and reacquainted myself with an old favorite.

Peanut Butter Squares

¾ cup brown sugar

1 pound confectioners’ sugar

1 stick cold, unsalted butter, cut into cubes

2 cups creamy peanut butter (I recommend Jif®)

1 12-ounce package of semi-sweet chocolate chips

1 tablespoon unsalted butter

Line an 8x8 inch square pan with foil.

Place the brown sugar, powdered sugar, butter, and peanut butter into a large mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy.

Spoon the peanut butter mixture into the foil-lined pan and smooth surface.  Place in the fridge to firm up a bit.

Place semi-sweet chocolate chips and butter into a small saucepan. Heat over medium-low heat, stirring often until melted and smooth. Pour the chocolate mixture over the peanut butter layer and smooth the surface. Cover loosely and place in the fridge for 24-48 hours. Slice into bars and serve.  Keep refrigerated. 

This post is linked to:

Show and Tell Friday 

Friday Unfolded
Fridays Flash Blog
Simple and Sweet Fridays

Foodie Friday & Everything Else

Friday Party Palooza