I don't know if other elementary schools were like mine in this regard,
but as a treat at lunch, you had the option to sometimes purchase these amazing little peanut butter candies. They are very
similar to candy buckeyes (if you are familiar with those), but in bar form...they were the best.
I am a pb & chocolate fiend, so I decided to try out a version of my own. I didn't want to try and
replicate them exactly and miss the mark, then it would just be sad; some things are better left to nostalgia.
This recipe is a slightly more grown-up version, however very simple; the hardest part is just using a double boiler.
Also, for the chocolate layers I added the peanut butter for taste, but also to help the bars not crack when cutting, as hard chocolate loves to do - so don't skip that part.
Peanut Butter & Chocolate Candy
- 3.5 cups semi-sweet chocolate chips
- 13 T unsalted butter
- 1/2 cup smooth peanut butter
- 1.5 cups chunky peanut butter
- 3/4 cups salted peanuts, pounded slightly but so peanut halves are mostly intact
- 1/2 graham cracker crumbs
- 1 cup powdered sugar
- optional (for decorating top):
- 1 - 2 T flaky/very course salt
- 1/2 cup semi-sweet chocolate chips
- 1 - 2 T graham cracker crumbs
Prepare round springform pan and spray lightly with cooking spray.
Set-up a double boiler (pot of simmer water and a bowl that fits over the top, but doesn't touch the water - you will technically need two bowls that fit
- one for the chocolate layer and one for the peanut butter layer).
Melt chocolate and creamy peanut butter over double boiler.
When completely melted, divide in half and pour one half into springform pan, reserve other half for top at the end.
Keep water simmering.
Put springform pan in freezer flat, while you prepare peanut butter layer.
Add chunky peanut butter and butter cut into smaller chunks and place over double boiler.
Stir until all butter is melted.
Remove bowl from heat and stir in graham crackers, peanuts and powdered sugar until completely incorporated.
Take springform pan from freezer and pour peanut butter mixture over chocolate and return to freezer for about 15 - 20 minutes.
Take reserved chocolate and remelt over double boiler if necessary.
Remove pan from freezer and top with chocolate later, lightly tap to get out air bubbles.
Return pan to freezer and leave for a couple hours to overnight if possible.
Remove from springform pan and decorate if desired with drizzled melted chocolate, course salt and graham cracker crumbs.
*I used a mini icing decorator bottle with a metal tip that has a smaller hole (unfortunately I don't know the #) to drizzle the chocolate.