NO BAKE CHOCOLATE NUT BARS
From the age of five until I got married my family lived in a second storey small apartment in the busiest section of Budapest: the VIIth District near the Keleti Railway Terminal. My father worked, ate and slept in that apartment. He had a tiny dental lab partitioned off our kitchen and worked day and night seldom going out. Those few occasions that he would leave to visit a friend or run a work related errand, he never came home empty handed. We looked forward to the little brown bag he would bring us from the cukorbolt [candy store]. Sometimes there were shelled hazelnuts, or chestnuts and once in a while he brought home some peanuts. I liked the peanuts, but I never took to peanut butter. Then last year I discovered Adams 100% Natural Peanut Butter. It has no added sugar, no stabilizer, no preservatives, no added shortening, less than 1% salt and best of all; it actually tastes like roasted peanuts, because essentially that is what Adams Peanut Butter is; mashed up roasted peanuts. I will never be a peanut butter fan, but I can take a little Adam’s now and then. The taste reminds me of Apa and those little brown bags.
My parents in the "new" lab a decade later
If you think this one was small you should have seen the old one
1/2 cup 100% natural peanut butter, smooth
1/2 cup organic tahini
2/3 cup brown sugar
1 Tbsp butter
1/3 cup light corn syrup
4 cups lightly crushed corn flakes
1-1/2 cups coarsely chopped almonds
1/2 cup finely shredded coconut
1 cup pure chocolate chips
• Line a 13X9 inch baking pan with parchment paper.
• Place the corn flakes, 1 cup of chopped almonds and the coconut in a large bowl.
• Next combine the peanut butter, tahini, brown sugar, corn syrup and butter in a saucepan.
• On medium heat bring the mixture to a slow simmer and simmer for 1 minute. Be careful not to burn it.
• Remove from the heat and stir into the corn flake mixture.
• When well combined, spread the mixture into the prepared pan, smoothing the top and pressing down. [I used a potato masher]
• Partially melt the chocolate chips in a microwave, and stir it smooth.
• Spread the top of the bar with the melted chocolate.
• While still hot, sprinkle the remaining almonds on the top.
• Refrigerate for 30 minutes or until firmly set.
• Use a sharp knife to cut into bars.
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ► 2014 (96)
- PUMPKIN PIE
- TOASTED PARMESAN TOMATO SANDWICH
- DECONSTRUCTED STUFFED PEPPERS - GOMBÓCOS TÖLTÖTT P...
- RUSSIAN CREAMCHEESE BUNS
- HOMEMADE SHAKE AND BAKE CHICKEN
- NO BAKE CHOCOLATE NUT BARS
- BANANA MUFFINS
- CHOCOLATE TART
- MARZIPAN PLUM CAKE
- APPLE CAKE
- CUSTARD APPLE PIE
- BOOZY PLUM CAKE
- PICKLED PEPPERS
- PRESERVING FRUIT COULIS
- ▼ October (14)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (202)