Two Tone Peanut Chews

Esther Ottensoser Recipe By
  • Cook & Prep: 45 m
  • Serving: 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

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