Tuesday, June 01, 2010

May 24, 2010: Peanut butter and chocolate squares

Michael wanted to prepare something easy for a special morning tea at work and though it's been almost two years since she posted the recipe, I knew that Lisa's peanut butter chocolate squares were what Michael needed.  Between you and me, they were what I needed too - we've had some rice bubbles hanging around in the cupboard for ever and I figured they'd make an excellent (if rather different) substitute for the graham crackers in the original recipe.  (As an aside, I've never eaten a graham cracker.  Can anyone tell me what they're like?)

While not quite as good as double choc-coated peanut butter bliss balls, this slice requires only a fraction of the effort.  It's one of those terrific melt-mix-chill recipes that you can accomplish in 15 minutes, even with the two layers.  A chocolate-peanut butter fix in this Reese's-scarce country has suddenly become scarily accessible.

My one tip is to keep the slice cool, as it has a tendency for melting goo-iness.  At the moment it's fine in the fridge, but in summer I'd be tempted to try it straight from the freezer!

Peanut butter and chocolate squares
(based on a recipe at Lisa's Kitchen)

2 cups rice bubbles (note that Kellogg's brand are not gluten-free!)
1 cup icing sugar
1/2 cup margarine
1 cup peanut butter

1 cup dark chocolate
3/4 cup peanut butter

Line a 22cm square baking tin with paper and lightly grease it.  In a medium-sized bowl, stir together the rice bubbles and icing sugar.  Over low-medium heat, melt the margarine and peanut butter in a small saucepan.  Pour the melted mix over the rice bubbles and stir everything together thoroughly.  Press it into the baking tin, using the back of a spoon to smooth the surface.  Pop it in the fridge while you prep the second layer.   

For the topping, gently melt the chocolate and peanut in a small saucepan (just use the same one!).  When they're smooth and well-mixed, retrieve the slice from the fridge and pour the chocolate over, gently spreading it evenly across the slice.  Return the slice to the fridge for at least an hour to set, before cutting it into squares.


  1. these sound great! Good observation about the rice bubbles, it is so silly that they are not g/f.

  2. Yum yum! I brought some Reese's all the way back from Canada for my family and then when I got here I realised you can now get them in all IGA's here in Adelaide!

  3. that's really interesting how the p/b is combined both into the base and choc. would definitely be a p/b lover's dream

    graham crackers reminds me of kellogg's all bran but drier & even more tasteless.

  4. Reading this I realise I've only ever had graham cracker when it's been crushed, buttered and made into a cheesecake base. So I'm going to say - it tastes like the base for cheesecakes? And this looks very nice and fudgy though I can't say I've ever had rice bubbles just hanging around the cupboards..

  5. god. you guys make me feel so lazy!!

  6. Yum. I have a thing for chocolate peanut butter so this could be a winner. The use of rice bubbles reminds me of the mars bar slice my mum used to make as a kid - so good.

    I have had graham crackers, they are like a sweet marie biscuit but a bit more honey flavoured.

    I have also baked some gluten free ones - it was a requirement to make them for a recipe we made for the Daring Kitchen (http://itpleasesus.com/2010/01/27/the-daring-kitchen-bakers-january-challenge-nanaimo-bars/)
    Note that the graham crackers were good, but I didn't like the actual slice we made in the recipe!

  7. Graham Crackers are kind of like digestives, only less filling and bigger. If that makes sense. They're really quite good though!

  8. Look delicious esp with that peanut butter chocolate topping - I like your idea of using rice bubbles - I keep meaning to try a graham cracker recipe but it just isn't top of my list

  9. Anyone who knows me at all knows that chocolate and peanut butter together make me lose all rational thought. Hurrah! Kaswizzle beeble doop! And I have half a box of rice bubble (which I abhor on their own) in my cupboard after making Mars Bar slice. Dear Cindy and Michael, thanks for being my guardian angels of snakitude tonight.

  10. Yum, I needed a baking project for the weekend and this is perfect.

  11. Kristy, I know! I'll be buying a g/f equivalent in future.

    Vegiebug, there are some Reese's hidden around Melbourne too! So bad but so good. :-)

    Tytty, that's not a very appetising description of graham crackers! They'd probably do OK mixed with sugar and peanut butter like this - definitely different to the rice bubbles.

    Hi Vee! I have a few favourite rice bubble recipes but don't like them so much as cereal with milk, so once I start they tend to hang around. :-P

    Possibly even more than you imagine, Penny!

    Really, Carla? But these are so EASY. :-)

    Hi Emily - I made Nanaimo bars once too. Looks like the recipe I used included digestive biscuits, so I'm getting a much clearer picture of graham cracker now - thanks!

    Hi M! That does make sense - thank you. :-)

    Johanna, it sounds like Marie, wheaten or digestive biscuits would make a perfectly good substitute if any graham cracker recipes do take your fancy.

    Hannah, I have a particular fondness for the chocolate/peanut butter combo too. Not a fan of using rice bubbles for their intended purpose either. :-P

    Enjoy, Katya!

  12. Oh wow. I have to try this

  13. I sense some confusion between UK graham crackers, which I guess could be said to remind of all bran, and the US type where cracker is really a misnomer, as they are really a sweet biscuit (and often even have cinnamon in them).

  14. Hi Jean - I had no idea that UK and US graham crackers were any different to each other!

    Funnily enough I had a chance to sample the American ones last weekend when some friends from the States made s'mores. (Evil, evil things!) They did remind me of digestive biscuits, albeit larger and thinner.