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Cooking with Caro

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Peanut butter and chocolate=Winning treat

By Carolyn Ten Broeck, Editor

I like peanuts, but to be more accurate, I love peanut butter. To date, I have found nothing that contains peanut butter that I haven’t taken to like a moth is attracted to light.
Being a finicky eater since childhood, the peanut butter sandwich was always an option when dinner was something I didn’t care for.
My grandparents always had chunky peanut butter for when I visited. I’d get a spoonful and lick it like a lollipop as a snack or treat.
Back in the day, my parents would sometimes treat us to Friday night dinner at the local dairy bar.
For a minimal price, you could get the deluxe plate that included a hamburger, a hot dog, french fries, slaw and a milkshake. The three of us would split the meal and my father and I would share the peanut butter milkshake.
A friend once commented that if I were stranded on a deserted island, the one thing I’d want with me would be a jar of peanut butter. That or Reese’s Eggs because they have more peanut butter than the Reese’s Peanut Butter Cup.
As my salute to this weekend’s Central Florida Peanut Festival, I’m sharing my recipe for an easy to make snack or dessert that was given to me almost 15 years ago.

Chocolate Peanut Butter Crunch Brownies
Prep Time: 18 minutes Bake/Cook Time: 20 minutes plus cooling/finish time=1 1/2 hours
Brownies
1 cup butter
4 (1oz.) squares unsweetened chocolate
2 cups sugar
4 large eggs, beaten
1 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp. salt

Combine butter and chocolate in top of a double boiler; bring water to a boil. Reduce heat to low, cook until chocolate melts. Add sugar stirring well. Add eggs and vanilla. Stir well.
Stir in flour and salt. Remove chocolate from heat. Spread batter into well-greased 13x9-inch pan. Bake at 400 degrees for 20 minutes. Cool,

Once completely cool, top with small jar marshmallow crème.

Allow brownie to set while you mix topping.

Frosting
1 12 oz. pkg. milk chocolate chips
1/2 cup peanut butter (up to 3/4 cup depending on your taste)
2 cups Rice Krispies

Over medium heat, melt chips and peanut butter. Stir constantly. Stir in Rice Krispies. Immediately spread warm frosting over brownies. Chill for at least 30 minutes before cutting.

When I am in a pinch, I use your basic boxed brownie mix and follow the baking directions.