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Chocolate Peanut Squares Recipe

Chocolate Peanut Squares: Butter, or lightly spray with a non stick vegetable spray, an 8 inch (20 cm) square pan.

Place the butter, peanut butter, agave, honey, and cocoa powder in a large saucepan. Place over medium heat and stir constantly until the mixture is nice and smooth. Add the marshmallows and stir the mixture constantly until the marshmallows have melted and the mixture is creamy smooth.

Remove from heat and stir in the vanilla extract. Add the rice cereal and peanuts and gently stir until the rice cereal is coated with the chocolate mixture. Press into the prepared pan and allow to set (either at room temperature or in the refrigerator).

Topping: In a heatproof bowl, set over a saucepan of simmering water, melt the chocolate and butter. Spread over the squares and refrigerate until chocolate has just set (about 30 minutes). Cut into squares with a sharp knife. Cover and store in the refrigerator. Serve cold or at room temperature.

Makes about 24 squares.

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Chocolate Peanut Squares:

2 tablespoons (25 grams) butter, diced

1/2 cup (125 grams) smooth peanut butter

1/3 cup (80 ml) (105 grams) agave syrup (can also use a light corn syrup or golden syrup)

1/3 cup (80 ml) (105 grams) mild flavored honey

1/3 cup (35 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

3 cups (165 grams) miniature marshmallows (store bought or homemade)

1 teaspoon pure vanilla extract (optional)

3 cups (80 grams) crisp rice cereal

1 cup (135 grams) peanuts (salted or unsalted)

Topping:

6 ounces (170 grams) semi sweet chocolate, coarsely chopped

1 tablespoon (13 grams) butter, diced