Chocolate Peanut
Squares: Butter, or lightly
spray with a non stick vegetable spray, an 8 inch (20 cm) square pan.
Place the butter, peanut
butter, agave, honey, and cocoa powder in a large
saucepan. Place over medium heat and stir constantly until the mixture is nice
and
smooth. Add the marshmallows and stir the mixture constantly until the
marshmallows have melted and the mixture is
creamy smooth.
Remove from heat
and stir in the vanilla extract. Add the rice cereal and peanuts and gently stir
until the rice cereal is coated with the chocolate mixture. Press
into the prepared pan and allow to set (either at room temperature or in the
refrigerator).
Topping: In a
heatproof bowl, set over a saucepan of simmering water, melt the chocolate and
butter. Spread over the squares and refrigerate until chocolate has just set
(about 30 minutes). Cut
into squares with a sharp knife. Cover and store in the refrigerator. Serve cold or at
room temperature.
Makes about 24
squares. Preparation time 45 minutes.
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Chocolate Peanut Squares:
2
tablespoons (25 grams) butter, diced
1/2 cup (125 grams) smooth peanut butter
1/3 cup (80 ml)
(105 grams) agave syrup (can also use light corn syrup or golden syrup)
1/3 cup (80 ml)
(105 grams) mild flavored honey
1/3 cup (35 grams)
unsweetened cocoa powder (regular unsweetened or Dutch-processed)
3 cups (165 grams) miniature marshmallows
(store bought or homemade)
1 teaspoon pure vanilla extract
(optional)
3 cups (80 grams) rice cereal
1 cup (135 grams) peanuts
(salted or unsalted)
Topping:
6
ounces (170 grams) semi sweet or bittersweet chocolate, coarsely chopped
1 tablespoon (13 grams) butter,
diced
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