Ingredients
8 ounce (2 sticks) unsalted butter, melted
2 c. Graham cracker crumbs
2 1/2 c. Confectioners sugar
1 c. Chunky peanut butter
8 ounce Lowfat milk chocolate
Method
Sources
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Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Candy kit — thermometer, silicone molds, dipping tools, recipes
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Line an 8-inch square pan as follows. Turn the pan over, cover with a 12-inch square of aluminum foil shiny side down, fold down the sides and corners to shape the foil, remove the foil, turn the pan over again, and place the foil into the pan, pressing it carefully to fit smooth. Set aside. In the large bowl of an electric mixer (or possibly any large bowl, with a wooden spatula) mix the butter with the graham cracker crumbs, sugar, and peanut butter. Turn into the lined pan. With the bottom of a tsp. smooth the mix to make an even layer. Let stand at room temperature. Break up the chocolate and place it in the top of a small double boiler over warm water on low heat. Cover with a folded paper towel (to absorb steam) and the pot cover. Let stand for a few min till partly melted. Then uncover and stir till completely melted and smooth. Remove the top of the double boiler (dry its underside), and pour the chocolate onto the peanut butter layer. With the bottom of a tsp. smooth the chocolate all over the bottom layer, touching the sides of the foil. Chill for an hour (or possibly longer, if you wish) till hard. Lift the candy from the pan by lifting the aluminum foil. Place the candy, still on the foil, on a cutting board. Fold down the sides of the foil and let stand. If you cut this into squares while it is cool it will crumble. Let it stand for about an hour, then cut into 32 small bars. Serve at room temperature. The taste will remind you of Reese's peanut butter c.. Recipe is from _Maida Heatter's Book of Great American Desserts_.