MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

20.11.11

PEANUT BUTTER MELTAWAYS


I have not made this for ages! I used to make peanut butter meltaways for my kids before Christmas. I wanted to add the recipe to the family cookbook and a good thing I made a batch. I forgot I used to have to tweak the recipe. The original topping was scant, and I am sure now I used to add more caramels and more whipping cream to the pot. Finally, the recipe is just right for a 13x9 inch baking pan. If you wanted to change it for a smaller batch and bake it in a square pan, just cut the crust ingredients in half and for the topping use 26 caramels, 1/4 cup of whipping cream, 1/2 cup of chocolate chips and about 1/4 cup of chopped peanuts. Somebody is going to be very happy when she comes over today.

CRUST

1-1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup smooth peanut butter
1 cup sugar
1 egg
2 Tbsp water

TOPPING

39 caramels (10.5 oz)
1/4 +1/8 cup whipping cream
1-1/2 tsp vanilla
1 cup pure chocolate chips
1/3 cup chopped roasted peanuts

• Line and lightly butter 13 inch by 9 inch baking pan with parchment paper.
• In a small mixing bowl, whisk flour, baking soda, baking powder and salt.
• In a large bowl, beat the butter, peanut butter and sugar until fluffy.
• Beat in the egg and the water.
• Add the flour mixture and stir to combine.
• Pour into the prepared baking pan and spread out evenly.
• Bake at 375F for 20 minutes until light brown and center is firm.
• Place the hot pan on a baking rack to cool.
• Place the caramels and cream in a medium saucepan over low heat.
• Melt the caramels stirring occasionally. Mixture should be smooth.
• Remove pot from heat and stir in the vanilla.
• Carefully spread hot caramel mixture over the cooled crust.
• Sprinkle the top with chocolate chips and chopped peanuts and press them lightly onto the caramel layer.
• Cool in pan on a baking rack.
• Place in the fridge until bar is chilled and completely firmed up.
• Grasp the ends of the parchment paper and gently remove bar from the pan.
• Peel off and discard parchment paper.
• Gently slide the entire bar onto a large cutting board and slice.

Translate

me

My photo
It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

Blog Archive