Chocolate Peanut Butter Diamonds
If you like those famous peanut butter cups, you will love this grown-up version. Cut them small, they are very rich.
Yield: makes 36 to 40 diamonds
Ingredients:
1 cup (2 sticks) margarine or butter
4 cups confectioner’s sugar
1 (18 ounce) jar reduced fat creamy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks) margarine or butter
6 ounces chocolate chips (about 1 1/4 cups)
Line a jelly roll pan with parchment paper. Set aside.
In a medium saucepan over low heat, melt the margarine or butter. Remove from heat and add the sugar, peanut butter and graham cracker crumbs. Stir to combine.
Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.
In a small saucepan over low heat, melt the margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread the chocolate into a thin layer that evenly coats the peanut butter. Try not to manipulate the chocolate too much. Refrigerate 1/2 hour.
Cut into diamond shapes. If your jelly roll pan sides are in the way, use the parchment paper to slide the whole cake out of the pan and onto a flat surface to cut on.
Hold the long side of the cake in front of you, using a warm knife make horizontal cut lines every 1 inch. Starting at the bottom left corner make diagonal cuts every 1 1/2 inches to form diamond shapes.
B-man
