Omnomnominator’s Blog

Hrmf. Not my favorite so far

Posted in Uncategorized by user72521 on March 18, 2009

I made another recipe out of the Baked Cookbook this weekend. It was not my favorite thing ever, for sure. I gave them to LeD at her request, I’ll see what she has to say about them. They were the Peanut Butter Krispy Bars. Meh, I probably won’t make again. ESPECIALLY since I had to get out the candy thermometer for them.  I mean, they’re basically scotcharoos but you have to use a CANDY THERMOMETER. I don’t make candy because of the CANDY THERMOMETER. Seriously, the idea of clipping something glass to something metal that I’m going to heat to high heat just gives me the fingernails on the chalkboard feeling anyway, but I am willing to put that aside in the name of tasty treats. Anyway, I still love the Tollhouse pie out of the book, so all is not lost….I added some of my own personal notes / opinions in the directions, if you’re interested.

Peanut Butter Crispy Bars

Adapted From Baked: New Frontiers in Baking

Crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing
3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) unsalted butter

Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. (I used a disposable pan. I don’t know why. Like the side ponytail, it seemed like a good idea at the time…)

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer (!) in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into 9 (I think I cut 18) squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

And here’s the final (warning, looks tastier than it was, in my opinion)

meh.

meh.

Score: 2 noms out of 5.

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