Some bloggers make a point of never making the same thing twice so that they always have something new to write about. Many people are under the false impression that I am one of those bloggers. They'll be surprised to learn that there are some things I make over and over and over again. The funny thing is, few of these goodies make an appearance on this blog. I confess I'm a bit embarrassed by them. They seem a little simple, a little too kitschy for the discerning taste of my readers.
Back in July, we were staying at R.'s sister's place in Toronto. So happy to be back in a real kitchen, I of course turned first to an old standby. Chocolate Peanut Butter Spiral (affectionately called P-Chocky in our home) is kind of like a peanut butter Rice Krispie square (without the marshmallows) covered in cocoa icing and rolled up like a jelly roll.
Later that week, when a couple of R.'s relatives stopped by for dinner, we BBQ'd up a feast. When thoughts turned to sweets, we were forced to slice up the last bit of P-Chocky as an impromptu dessert. My dirty little baking secret was out on the table. Literally. Lip smacks, finger licks and two requests for the recipe later, I can safely say it was a success.
Sometimes the kitschiest things can be extraordinarily good.
Chocolate Peanut Butter Spirals
3/4 cup corn syrup (light or golden) or Roger's golden syrup
3/4 cup white sugar
3/4 cup peanut butter (processed, au natural, chunky, smooth, low-fat, high-fat — they all work!)
1/3 cup butter
4 1/2 cups Rice Krispies
1/3 cup butter
2 tablespoons milk
1 1/2 cups icing sugar
2/3 cup unsweetened cocoa
Lightly grease a jelly roll pan (baking sheet with sides).
Cook corn syrup and sugar in a large saucepan over medium heat until sugar dissolves and bubbles.
Remove from heat and stir in peanut butter and butter. Add Rice Krispies and stir until coated. Press mixture evenly into the prepared pan and cool in the fridge.
In the meantime, prepare the filling. Melt the butter and milk over low heat just until melted. Remove from heat and add the cocoa and icing sugar. Beat until smooth using an electric mixer. The filling will be quite thick but should be spreadable. Add a few extra drops of milk if necessary.
Spread the filling over the Rice Krispies mixture and roll up into a log. (I roll starting at the shorter end of the rectangle for a large spiral.) Refrigerate until set before cutting into slices.
Wrap log in plastic wrap, then foil, and store in the fridge or freezer.
Labels: Bars and squares