Dawn - your Reeses Bars are amazing!!!

Hi deb - I was wondering the same thing, and will try it next time.

As great as these are, I'd *love* peanut butter, and think they'd be even better if they had less sweet.

I was thinking of decreasing the sugar, and increasing the crumbs and peanut butter.

Please let me know if you try it.

 
Also - to help with cutting the bars

I ran a knife under hot water, shook off excess, and then cut. The residual heat made cutting a breeze although I had to repeat the process many times.

Okay - whoever does the less sugar try report back!

 
Definitely can cook down on the sugar. Here's a slightly different recipe I used to make for my

daughter. It originated with Peg Bracken who was the author of the "I hate to cook" cookbook. However, it also uses less peanut butter. I've made them both ways, with crunchy as well as smooth peanut butter.

* Exported for MasterCook 4 by Living Cookbook *

Georgia’s Gorgeous Peanut Butter Gems

Recipe By :
Serving Size : 0 Preparation Time:
Categories : Chocolate Dessert


Amount Measure Ingredient -- Preparation Method

2 cups semisweet chocolate pieces
1 cup crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks)butter, melted
3/4 lb confectioners' sugar, preferably sifted

1. Melt chocolate in the top of the double boiler. While it is melting, mix
together peanut butter, graham cracker crumbs, butter and sugar. Pat this
into a 13- x 9-inch pan, spread the melted chocolate on top, then chill it
and cut it into small squares.

Cooking Tip: These freeze well; and to make sure others don't polish them
off before you can, store them in a large empty shortening can that still
wears it original label.


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