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.

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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. Happy cooking!