You really can't get much better than the combination of peanut butter and chocolate. Reese's? I mean, the ultimate in the merger of flavors. But I'm biased- I love anything with peanut butter- jam, chocolate, bananas and a few other things that I dare not mention for fear of being thought of as even weirder than I am.
The recipe calls for chunks of milk chocolate. With all the fancy chocolates around that cost a fortune, when it comes to milk chocolate , I always come back to basics. This is Israeli milk chocolate called "para" which means" cow". Best stuff around- for baking, eating, melting or whatever you need milk chocolate for. It is an icon here in Israel and has been around since 1934. I don't think there is an Israeli that didn't grow up with a few bars of these in their kitchen cupboards
(or wherever Mom's would hide them). I always loved the imprint of the cow on each chocolate square.
This recipe from Baked: New Frontiers in Baking is simple to make, amazingly melts in your mouth and, unfortunately for me, quite addictive. I made the dough and kept it in the fridge, making only a few at a time so I didn't devour the entire output at once. ( Which didn't stop me from eating a spoonful or two of unbaked dough straight from the fridge- no words!!)
|Ready to bake!|
Hot out of the oven- that's the way I like them- soft, warm and melt in your mouth!
|OMG, those huge chunks of chocolate!!|
You can find the recipe here at Baked Sunday Mornings!