Growing up my mom wasn’t much of a baker. Throughout my childhood she made only one dessert. And these were her simple but delicious Peanut Butter Biscuits. Sadly, mama-bear made these chocolaty squares of heaven all but once a year.
With the combination of PB & Rice Krispies (mine and every other kid’s favourite childhood foods) to me, this was the ultimate dessert. And, whenever I get a whiff of peanut butter I still remember the jingle of my mom’s bangles as I stood on tiptoes to watch her stir the melting PB mixture.
As it turns out, not only did I inherit my mom’s eyes, it seems I also inherited her aversion to baking too. When it comes to savoury dishes I’m pretty good but I tend to steer clear of the sweeter things.
Having just turned 30 I thought it was high time to tackle the art of baking. (Which would hopefully also help me in the art of husband finding too—the way to a man’s heart is through his stomach right?) So what better recipe to help me over come my fear of baking than my mom’s quick and easy Peanut Butter Biscuits. I used my mom’s recipe but made a couple of modern day tweaks like adding Amarula to give this recipe a little grown up twist.
I made these for my bookclub this month and I brought them out just in time for the Fifty Shades of Grey marathon discussion session. And they managed to distract the girls from the saucy novel for about 5 minutes or so. Mission accomplished!
I made two batches and gave each bookclub member a little take-home-treat. I wrapped it in brown paper and ribbon for a little vintage look and feel. I also made a little pack for mama-bear too. Granted I didn’t bring home a doctor/husband but I did make her proud.
Baking aint so bad. Enjoy!
1 jar of peanut butter
3/4 cup of brown sugar
3/4 cup of syrup
1/2 tsp of salt
1/2 tsp of vanilla essence
5 cups rice Krispies, the fresher the better
300 g chocolate, slowly melted
4 tots of Amarula
Heat the sugar and syrup in a large thick based pot until boiling, stirring all time with wooden spoon.
Take off heat. Add the salt ,vanilla and peanut butter.
Return to medium heat and stir constantly until soft. Add four tots of Amarula and be careful not to let the mixture boil.
Fold in the rice crispies and quickly while the mixture is still warm, spread onto a medium sized baking tray. Don’t forget to line it with wax paper!
In double boiler, melt about 300 g of chocolate and spread over top. You can add a little extra Amarula here too if you’d like.
Allow to cool for a bit, the chocolate will harden and cut into squares whilst still warm. Once they have cooled, pop them in the fridge.
Enjoy as an after dinner treat or with a cup of tea while reading Fifty Shades of Grey.