The Dessert Extravaganza is Saturday night and I thought I would share the recipe that I am entering in their dessert contest. It is from one of my favorite cookbook’s “How to Be a Domestic Goddess, baking and the art of comfort cooking” by Nigella Lawson. You should get this one if you don’t already have it, my other favorite is the Silver Palate cookbook. I got that one as an engagement present and I still use it (18 years later). So here is Nigella’s Peanut Butter Squares what my husband says I should call Carver Delights after the inventor of peanut butter, George Washington Carver.
If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocolate (which in any case the microwave can do) there is no cooking involved. You may think that seeing how the dough is made – just peanut butter, butter, and sugar – might put you off eating them. Sadly not.
for the base:
scant 1/4 cup dark brown sugar
1 1/3 cups confectioners’ sugar
scant 1/4 cup unsalted butter
3/4 cup plus 2 tablespoons creamy peanut butter
for the topping:
7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter
1 9-inch square pan, greased
Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark brown sugar stays in rubly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the brownie pan and make the surface as even as possible.
To make the topping, melt chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich. Makes approximately 48.