Eat-More Bar Squares. An easy candy confection! These chewy and crunchy candy squares are the perfect marriage of peanut and chocolate flavours. Great for gift giving at the Holidays too.
These Eat-More Bar Squares have been around for a long time. If I recall correctly, I first saw the recipe on the side of a peanut butter jar. Come might call these no bake cookie squares but the absence of flour or any oven baking at all, plus the method and ingredients used make them clearly more of a candy to me.
Regardless, Eat-More bars are very easy to make and if you have peanut allergy issues any other nut butter and nuts should work just as well; like almond or cashew butter.
If you stack them with little squares of parchment paper between them, you can drop them into little clear cellophane bags, tie the top with a festive ribbon and give them as great gifts for Christmas too.
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You might also like out recipe for Chocolate Silk Pie
- 1 cup corn syrup
- 3/4 cup peanut butter
- 1 1/2 cups chocolate chips semi sweet or dark are best
- 1 tsp vanilla extract
- 2 cups roasted peanuts salted or unsalted
You will need to pay constant attention to this mixture as it cooks, stirring almost constantly or the mixture will burn. Be very careful. It will get quite hot.
Lightly grease the bottom and sides of a 9x9 inch pan and line both the bottom and sides with parchment paper.
Heat the corn syrup over medium-low to medium heat until it is hot and almost boiling, stir in the peanut butter and vanilla and heat for another couple of minutes before stirring in the chocolate chips.
Boil this mixture gently for 4 minutes only, stirring and scraping the entire bottom of the pan as it cooks. A silicone spatula is ideal for this.
Remove from heat and stir in the peanuts.
Carefully add the mixture to the prepared pan. You will need to use the back of a tablespoon or a silicone spatula to press and spread the mixture evenly into the pan.
Let cool completely for several hours at room temperature before lifting the batch out onto a cutting board and cutting into 25 - 36 squares with a large sharp knife. I prefer them smaller because they are very candy-like.
Store in an airtight container with sheets of parchment paper between the layers if you are stacking them.
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