Two Tone Peanut Chews

Esther Ottensoser Recipe By
5
(6)
  • Cooking and Prep: 45 m
  • Serves: 16
  • Contains:

Peanut chews have become a simchah and dessert favorite for sweet tooths of all ages. Though this recipe is great with a classic parve chocolate, in honor of Shavuos I figured, why not give it a milchig “upgrade”? Either way you make it, you’ll have many happy “chewers” this Yom Tov.

Ingredients (12)

Dark Layer

Light Layer

Dark Topping

Light Topping

Start Cooking

Make the Peanut Chews

  1. Line a 10x15-inch (25x40-cm) cookie sheet with Gefen Easy Baking Parchment Paper. 

  2. For the dark layer, place the peanut butter, Karo syrup, and chocolate in a medium pot. Over medium heat, stir until melted. 

  3. Turn off heat and add in five cups rice crispies. Wet your hands and press mixture into the pan until flat.

  4. For the light layer, place the peanut butter, Karo syrup, and chocolate in a medium pot. Over medium heat, stir until melted.

  5. Turn off flame and add in five cups rice crispies. Wet your hands and press mixture on top of the dark layer until flat.

  6. When peanut chews are firm, cut in half and flip over one half so that one part has the dark layer on top and one part has the dark layer on bottom.

Tip:

I like to use tempered baking chocolate as it dries much quicker. Peppermill of Boro Park carries it in milk chocolate as well.

Top

  1. Melt chocolate and stir in the peanut butter. Spread the dark topping on top of the light layer and the light topping on top of the dark layer. Cut and enjoy!

Note:

Use Baker's Choice Dairy Chocolate Shpritz for garnish.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

EMAIL
  • Chaya Rubin

    Posted by chayarubin |July 22, 2020
    0
  • Rachel

    Ultra tasty and presentable!!!!!!!!!!!!

    Posted by Rachel6155 |December 31, 2019
    0
  • Tzippy

    Pretty!

    These came out very nicely. I actually did the white chocolate things first so I didn't have to wash out the pot before doing the dark chocolate!
    Posted by TzippyBishop |March 1, 2019
    1
  • chaya gersten

    Posted by chayatyk |February 20, 2019
    0
  • Devora Panski

    worth a try!

    easy...scrumptious...beautiful!!
    Posted by devpanski |December 6, 2018
    0
  • Renee Schwartz - Kosher.com Admin

    Posted by Renee Schwartz |July 9, 2018
    0
  • Rachel

    Baking chocolate

    Can regular dark and white baking chocolate be used in this recipe? How will texture and taste be?
    Posted by Rachel2918 |February 9, 2018
    0
  • Miriam Sa

    Peanut chews

    What is Karo syrup in Israel?
    Posted by Miriam Samson |November 8, 2017
    Replies:
    Faigy Leitner
    Some store carry the american version , if not they have corn syrup which is the same thing. Good luck
    Posted by ffrand|November 9, 2017
    yittel margaretten
    do you have corn syrup in israel???
    Posted by yittelm|November 15, 2017
    3
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Chaya Rubin

    Posted by chayarubin |July 22, 2020
    0
  • Rachel

    Ultra tasty and presentable!!!!!!!!!!!!

    Posted by Rachel6155 |December 31, 2019
    0
  • Tzippy

    Pretty!

    These came out very nicely. I actually did the white chocolate things first so I didn't have to wash out the pot before doing the dark chocolate!
    Posted by TzippyBishop |March 1, 2019
    1
Please Log in to ask a question How'd it turn out? Write a review. POST
  • Rachel

    Baking chocolate

    Can regular dark and white baking chocolate be used in this recipe? How will texture and taste be?
    Posted by Rachel2918 |February 9, 2018
    0
  • Miriam Sa

    Peanut chews

    What is Karo syrup in Israel?
    Posted by Miriam Samson |November 8, 2017
    Replies:
    Faigy Leitner
    Some store carry the american version , if not they have corn syrup which is the same thing. Good luck
    Posted by ffrand|November 9, 2017
    yittel margaretten
    do you have corn syrup in israel???
    Posted by yittelm|November 15, 2017
    3

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