The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
PB Bars
Blaise Doubman
There are a lot of names for this dessert. PB Bars, Buckeye Bars, Bucky Bars, Hardy Bars, No-Bake Bars, Lunch Lady Bars and on and on. I think I must have at least two recipes for bars similar to this listed on my website but these may be my favorites! Some people top these with chocolate frosting, which is delicious too but I would rather top them with melted chocolate!
If you only have salted butter, that is fine. People always ask me about salted and unsalted butter and the truth is, salted butter has 1/4 teaspoon of salt in each stick. So, if the recipe calls for unsalted butter and you use salted, just deduct a little salt from what the recipe calls for. It really is not that big of a deal. Same goes for the solid vegetable shortening that is called for in most all of my recipes where there is chocolate being melted. I find that solid vegetable shortening is the best thing to add to your chocolate to help get it melted and smooth without adding any flavor whatsoever to your chocolate. It works every time!
PB Bars
1 stick unsalted butter, melted
1 3/4 cups powdered sugar
1 1/2 cups light brown sugar, lightly packed
1 1/2 cups smooth peanut butter
2 cups semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
Line a 9×9-inch square baking pan with aluminum foil. Lightly spray with non-stick cooking spray.
In a large bowl combine the melted unsalted butter, powdered sugar and lightly packed light brown sugar until mixed and well combined. You may need to add about 2 tablespoons milk or water.
Beat in the smooth peanut butter.
Place the mixture into the prepared pan and pat out evenly with clean hands.
In a medium sized microwave safe bowl combine the semi-sweet chocolate chips with the solid vegetable shortening. Microwave on high for 2 minutes, stirring every 30 seconds, until melted and smooth.
Pour the mixture over the peanut butter base and smooth out the top.
Chill, uncovered, in the refrigerator for about 2 hours.
Remove, lift from pan using sides of aluminum foil and cut into desired number of pieces. Chocolate sets hard so jagged pieces are not only desired but necessary.
Serve and store at room temperature.
Ask and Answer: Have a favorite Christmas cookie you want to share? Share it with me and I may feature here in a column for my “Christmas Cookie” challenge coming soon! Details and more information will appear in an upcoming column.