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Peanut Butter Squares

 
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Sat Sep 24, 2005 5:17 pm    Post subject: Peanut Butter Squares Reply with quote



I made these squares for my dd's field trip & I received rave reviews from her teachers. (Made my head swell... :twisted: )

I took the recipe from another forum. It's by Nigella.

Here's the link: http://www.nigella.com/recipes/recipe.asp?article=220

PEANUT BUTTER SQUARES

Ingredients

Yields approximately 48

Base

50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

Topping

100g milk chocolate
200g dark chocolate
1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined with plastic wrap


Method

Base

1. Stir all ingredients for the base together until smooth.

2. I use the paddle attachment to my mixer, but a bowl and a wooden spoon will do the job just as well.

3. You will find that some of the dark muscovado sugar stays in rubbly, though very small lumps but don't worry about that.

4. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

Topping

1. Melt chocolates and butter together in a microwave for 1-2 minutes on medium.

2. Spread on the base.

3. Put the tin in the fridge to set.

4. When the chocolate has hardened, cut into small squares.

Notes

1. I used brown sugar instead of dark muscovado sugar.

2. I used crunchy peanut butter instead of smooth peanut butter.
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Last edited by nora on Mon Sep 26, 2005 4:05 pm; edited 2 times in total
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mingle
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Joined: 08 Sep 2004
Posts: 21

PostPosted: Mon Sep 26, 2005 9:39 am    Post subject: Re: Peanut Butter Squares Reply with quote

nora wrote:


I made these squares for my dd's field trip & I received rave reviews from her teachers. (Made my head swell... :twisted: )

I took the recipe from another forum. It's by Nigella.

PEANUT BUTTER SQUARES

Ingredients

Yields approximately 48

Base

50g dark muscovado sugar -where can I get this?

200g icing sugar
50g unsalted butter
200g smooth peanut butter

Topping

100g milk chocolate - What brand?
200g dark chocolate - what brand?
1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined with plastic wrap


Method

Base

1. Stir all ingredients for the base together until smooth.

2. I use the paddle attachment to my mixer, but a bowl and a wooden spoon will do the job just as well.

3. You will find that some of the dark muscovado sugar stays in rubbly, though very small lumps but don't worry about that.

4. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

Topping

1. Melt chocolates and butter together in a microwave for 1-2 minutes on medium.

2. Spread on the base.

3. Put the tin in the fridge to set.

4. When the chocolate has hardened, cut into small squares.
.


Notes

nora wrote:
1. I used crunchy peanut butter and brown sugar instead.

May I know is it u replace this to the ( 200g smooth peanut butter ) or the TOPPING PART (milk n dark chocolate part??)
then is it both weigh at 100g


this looks very easy but looking at the sugar portion.... it is very sweet?
pls help me with the coloured part. TIA


Do I hv to cool the mealted choc before spreading on the base? and set how long ?
Sorry for the long qs.

p/s: Do u mind posting the org pix?
tks once again Wink
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nora
Commis Cook


Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Mon Sep 26, 2005 4:23 pm    Post subject: Re: Peanut Butter Squares Reply with quote

mingle wrote:
nora wrote:


I made these squares for my dd's field trip & I received rave reviews from her teachers. (Made my head swell... :twisted: )

I took the recipe from another forum. It's by Nigella.

PEANUT BUTTER SQUARES

Ingredients

Yields approximately 48

Base

50g dark muscovado sugar -where can I get this?

Muscovado sugar is a special type of brown sugar that has a bit taste of molasses. (You can substitute it with any dark brown soft sugar you can find. I substituted it with normal brown sugar.)

200g icing sugar
50g unsalted butter
200g smooth peanut butter

Topping

100g milk chocolate - What brand?

(I used Cadbury's dairy chocolate or any milk chocolate that you have.)

200g dark chocolate - what brand?

Dark chocolate would be those with at least 60 to 70% cocoa solids. You can use Lindt's dark chocolate or any cooking chocolate as long as it is not the unsweetened kind. If you use the unsweetened kind, then use 100g unsweetened and 200g milk chocolate.

1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined with plastic wrap


Method

Base

1. Stir all ingredients for the base together until smooth.

2. I use the paddle attachment to my mixer, but a bowl and a wooden spoon will do the job just as well.

3. You will find that some of the dark muscovado sugar stays in rubbly, though very small lumps but don't worry about that.

4. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

Topping

1. Melt chocolates and butter together in a microwave for 1-2 minutes on medium.

2. Spread on the base.

3. Put the tin in the fridge to set.

4. When the chocolate has hardened, cut into small squares.
.


Notes

nora wrote:
1. I used crunchy peanut butter and brown sugar instead.


May I know is it u replace this to the ( 200g smooth peanut butter ) or the TOPPING PART (milk n dark chocolate part??)
then is it both weigh at 100g


I've edited my notes. The peanut butter is for the base and not the topping.

this looks very easy but looking at the sugar portion.... it is very sweet?
pls help me with the coloured part. TIA


It is quite sweet so you may want to cut down on the sugar if you wish.

Do I hv to cool the mealted choc before spreading on the base? and set how long ?
Sorry for the long qs.


You don't have to cool the melted chocolate. Once the chocolate has melted, quickly pour it onto the base and spread it well. You can let it set for at least an hour before cutting. (I left it in the fridge overnight.)

p/s: Do u mind posting the org pix?
tks once again Wink


I've included the link in my original post. If you're still unsure about it, you can still ask me. No problem with the long questions. I hope you can understand my explanation. :roll:

Do try it and let me know how it turned out! Wink
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mingle
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Joined: 08 Sep 2004
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PostPosted: Mon Sep 26, 2005 5:02 pm    Post subject: Reply with quote

Dear Nora, thank you so much for taking the time to answer my qs.
un/stood now, will find time to do it, if done, will post a pix n show u.
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Stefanie
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Joined: 09 Jul 2005
Posts: 489
Location: in a frenzy...

PostPosted: Mon Sep 26, 2005 10:45 pm    Post subject: Reply with quote

Mingle....dark muscovado sugar is none other than the chinese black sugar!
Very Happy
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splim74
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Joined: 22 Aug 2005
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Location: Singapore

PostPosted: Tue Sep 27, 2005 9:43 am    Post subject: Reply with quote

Hi Nora,

Can you please let me know if you melt the butter for the topping or just leave it outside the fridge to soften?
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mingle
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Joined: 08 Sep 2004
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PostPosted: Tue Sep 27, 2005 10:00 am    Post subject: Reply with quote

splim74 wrote:
Hi Nora,

Can you please let me know if you melt the butter for the topping or just leave it outside the fridge to soften?




hm.. Nora wrote : Topping

1. Melt chocolates and butter together in a microwave for 1-2 minutes on medium.


allow me to make a guess.... it shd be melt together with the choc in the MW, correct?
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splim74
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Joined: 22 Aug 2005
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PostPosted: Tue Sep 27, 2005 12:38 pm    Post subject: Reply with quote

Sorry, I meant the butter in the base not the topping. Embarassed
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mingle
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PostPosted: Tue Sep 27, 2005 1:27 pm    Post subject: Reply with quote

splim74 wrote:
Sorry, I meant the butter in the base not the topping. Embarassed


sorry to confuse you... this part shall wait for Nora to reply
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nora
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Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Tue Sep 27, 2005 3:44 pm    Post subject: Reply with quote

mingle wrote:
splim74 wrote:
Sorry, I meant the butter in the base not the topping. Embarassed


sorry to confuse you... this part shall wait for Nora to reply


Hi Mingle & Splim74

I just left the butter to soften outside the fridge. Wink
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splim74
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PostPosted: Tue Sep 27, 2005 5:34 pm    Post subject: Reply with quote

Thanks for the quick reply nora. Very Happy Planning to make this for my son's children's day party on Friday. Hope it turns out well.
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splim74
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PostPosted: Thu Sep 29, 2005 9:44 am    Post subject: Reply with quote

I made this yesterday using a 23cm square pan as directed. But the chocolate layer was quite thin, not thick and nice like Nora's, especially at the sides. It does taste like the peanut butter cup. Very nice.

I reduce the icing sugar to 150g but still a little too sweet. Will prob reduce further next time.

Thanks for the quick and easy recipe, Nora. BTW how did u manage to cut up the squares so nicely? I tried to cut it this morning and it cracked. Any tips?
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mingle
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PostPosted: Thu Sep 29, 2005 10:01 am    Post subject: Reply with quote

splim74 wrote:
I made this yesterday using a 23cm square pan as directed. But the chocolate layer was quite thin, not thick and nice like Nora's, especially at the sides. It does taste like the peanut butter cup. Very nice.

I reduce the icing sugar to 150g but still a little too sweet. Will prob reduce further next time.

Thanks for the quick and easy recipe, Nora. BTW how did u manage to cut up the squares so nicely? I tried to cut it this morning and it cracked. Any tips?


hi splim74, good try Wink .btw, may I know where did u buy the dark muscovado sugar, milk and dark chocolate?


tks
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splim74
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Joined: 22 Aug 2005
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PostPosted: Thu Sep 29, 2005 10:58 am    Post subject: Reply with quote

I used dark molasses sugar instead of muscovado sugar. I do have the muscovado sugar in the house though. I checked with my mum and she said that she bought it from a nearby provision shop.

I bought 2 bars of a swiss brand milk chocolate (100g each) from Liberty Market which cost around $2.50 each. Liberty Market sells Lindth brand milk chocolate too but more expensive at about $3.50 each. I used 4 oz (about 115g)of unsweetened baker's brand chocolate instead of dark chocolate. The baker's brand chocolate is also available at Liberty Market.

Hope this helps. Very Happy
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splim74
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PostPosted: Fri Sep 30, 2005 9:29 am    Post subject: Reply with quote

I realise that you can just leave the candy outside the fridge for a while before cutting, then the chocolate will not crack. Embarassed
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nora
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Joined: 09 Dec 2004
Posts: 518
Location: Singapore

PostPosted: Fri Sep 30, 2005 10:23 am    Post subject: Reply with quote

splim74 wrote:
I made this yesterday using a 23cm square pan as directed. But the chocolate layer was quite thin, not thick and nice like Nora's, especially at the sides. It does taste like the peanut butter cup. Very nice.


Hi Splim74

Sorry for unable to answer you yesterday. I was out the whole day. Actually I cheated on my chocolate topping. Being the kiasu me, I added extra chocolate. He he he!

splim74 wrote:
Thanks for the quick and easy recipe, Nora. BTW how did u manage to cut up the squares so nicely? I tried to cut it this morning and it cracked. Any tips?


splim74 wrote:
I realise that you can just leave the candy outside the fridge for a while before cutting, then the chocolate will not crack. Embarassed


Embarassed I guess you've found out the answer already. Embarassed
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splim74
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PostPosted: Fri Sep 30, 2005 12:23 pm    Post subject: Reply with quote

[quote]Sorry for unable to answer you yesterday. I was out the whole day. Actually I cheated on my chocolate topping. Being the kiasu me, I added extra chocolate. He he he!

Oh Ok that is a gd idea. Will try with more chocolate next time. Thanks for the tip, Nora.
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