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    Chocolate Peanut Squares

    Source of Recipe

    Nigella Lawson

    Recipe Introduction

    WOW!! These were amazingly good and surprisingly easy! The only adjustment I made to the recipe was to add a light sprinkle of fleur de sel across the top of the melted chocolate. I am glad I did I think it needed that counterbalance. I also used a larger pan probably 9X12. The next time I make these, I might try adding some peanut butter and ground peanuts to the crust mix punch up the peanut taste a bit. I also might try doing half bittersweet and half milk chocolate.

    List of Ingredients

    2 c. flour
    c. sugar
    c. (1 sticks) butter

    10 T. sweet butter
    1 (14 oz.) can sweetened condensed milk (I used the fat free)
    4 T. light corn syrup
    9 oz. dry-roasted salted peanuts

    9 oz. bittersweet chocolate
    3 oz. milk chocolate


    Preheat oven to 325 degrees. Line a 9x9x2 pan with nonstick foil.

    In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump. Turn into pan; press over bottom. Prick all over with fork.

    Bake for 5 minutes. Lower heat to 300 degrees; bake 30-40 minutes or until crust is pale gold. Let cool completely in pan on wire rack.

    In a large microwave-safe bowl, melt butter on 100% power, 1-2 minutes. Whisk in condensed milk and corn syrup. Microwave on 50% power 10 minutes or until boiling; remove from oven every few minutes to stir. Mixture should be thickened and light golden brown [this took me about 12 minutes]. Whisk. Stir in peanuts. Spread over cooled shortbread mixture.

    In large microwave-safe bowl, combine bittersweet and milk chocolates. Microwave on 50% power until melted, 2-3 minutes; stir to combine. Spread chocolate over peanut filing. Let cool. Once chocolate is set, with a sharp knife, cut into 24 (or more this is powerful stuff) bars.




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