Monday, November 25, 2013


In honour of all those Czechies who claim to hate peanut butter (until they've sampled a Reeses' after someone's business trip), I've been whipping these up for lucky coworkers...

Peanut Butter Bits
125g unsalted butter
123g powdered sugar

180g smooth peanut butter (use Skippy, it’s the yummiest annnnnd you can even buy it in Albert!)

60g unsalted butter

90-100g chopped chocolate (go crazy)

1.    Line an 20x20cm square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
a.     If they do not make 20x20cm pans, then I don’t know what to tell you. I’m converting everything from our ridiculous imperial system. Just use common sense. Also, I forgot to butter the foil, but it’s nonstick anyway, so I feel like this is just unnecessary. Don’t bother with it.
2.    In a medium saucepan, melt the 125g of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top. Lick the spoon. And maybe the pot, as it needs to be cleaned out anyway.
3.    In the now-empty saucepan (because you licked it clean), melt the 60g unsalted butter over VERY LOW heat. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
4.    Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. If you don’t have a pizza cutter, I’m pretty sure you’ll still be able to manage. If not, I think we have bigger issues to tackle than your cooking skills. Store in an airtight container in the refrigerator. Or just eat it all, then you don’t have to worry about storing anything.

Please note that I accept no responsibility for weight gain or dentist’s bills. Dobrou chut!
Everything in moderation, including moderation.
                                                                        -Julia Child

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