Some cosmetic changes in preparation for larger site changes in the works.


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

Veteran Member
7180 posts
Joined: Dec 9, 2005


Posted to Thread #23517 at 7:41 pm on Dec 27, 2012

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.

- - - - - - - - - - - - - - - - - -

Other messages in this thread: