impostors

Jul. 19th, 2017 09:37 am
jazzfish: Jazz Fish: beret, sunglasses, saxophone (Default)
[personal profile] jazzfish
"Impostors" are what the cookbook I pulled the recipe out of called them. I guess it's because they look like chocolate bars until you cut into the pan and discover the peanut buttery deliciousness underneath. I started making them in high school, when I needed a dessert to take to forensics potlucks and such. I've not made them in ages, though.

Last week I was going through the recipe box taking photos of the ones I wanted to save, and the impostors recipe was one of those. I transcribed it from the photo on the plane out here. And then in the grocery store I saw the boxes of Baker's chocolate and remembered that Erin, who doesn't normally like sweet things, likes Reeses's cups, and said "Hey, I could make impostors!"

The nice thing about this recipe is that it is basically impossible to screw up sugar, butter, and peanut butter. It's possible to ruin the chocolate, either by scorching it or apparently by allowing even a single drop of water to come in contact with it, but taking it slowly reduces the likelihood of that as well.

IMPOSTORS
1 cup (2 US sticks) butter, melted
1 cup peanut butter
1 1/2 cup Graham cracker crumbs (1 package / 1/3 box Graham crackers, crumbled)
1 lb / 3-4 cups powdered sugar
12 oz semisweet chocolate

1) Mix butter, peanut butter, crumbs, powdered sugar.
2) Press mixture into 9x13 pan.
3) Melt chocolate, spread on top of mixture. You're looking for a solid coating of chocolate.
4) Refrigerate for several hours, until the chocolate sets.
5) Cut into bars and serve.

NOTES:
I guessed on the powdered sugar and probably used too much. I kept adding peanut butter to compensate.

This wants a largeish bowl to melt the chocolate in (I used Erin's all-purpose 8-cup Pyrex measuring cup and a microwave, going for 20-30 seconds at a time and stirring) and preferably a mixer for the peanut butter mix. I used a large mixing bowl and a manual eggbeater. This worked, more or less, but I wouldn't particularly recommend it.

12 oz chocolate seems like not enough; I expect the chocolate layer to be a little thicker than it turned out. Still tasty.

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"Jazz Fish, a saxophone playing wanderer, finds himself in Mamboland at a critical phase in his life." --Howie Green, on his book Jazz Fish Zen

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