Since discovering a sensitivity to salicylates, peanuts are an ingredient she monitors. Too much of these can really bother her. So I modified a recipe of my mom’s for chocolate peanut butter bars. It was a big hit, not only with The Lucky Wife but also the Well-Fed Son, and I liked these a lot, too, thus, a definite winner for our family!
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- (Bars): Lightly butter a 9×13-inch baking pan. Melt butter. Mix all bar ingredients together until well incorporated. (Consistency of bars should be that of dry cookie dough. If mixture is too wet, add small amounts of powder and graham cracker crumbs until mixture is tight or dry.) Press mixture into pan until bars are approximately 1/2-inch to 3/4-inch thick. Cover and refrigerate.
- (Icing): Remove bars from fridge and set close to stove stop on counter (they need to be easily accessible when icing is ready to spread as the icing will harden quickly.)
- Melt carob chips slowly in small non-stick sauce pan over low heat.
- Add butter into chips by pads until all butter is worked into the icing. (Note: Carob chips do not melt smoothly and will be tight. The butter added into chips loosens the melting carob into a spreadable more liquid state. )
- Once carob is melted completely, spread immediately over chilled bars. Cover pan and chill again until icing is set (approximately 30 minutes).
- Cut into bars before icing hardens to prevent cracking and separation from the cashew butter. Layer between wax sheets for storage in the refrigerator until served.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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