Comments on: peanut butter crispy bars http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/ Sat, 21 Nov 2009 04:52:52 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Susan http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-319114 Susan Fri, 18 Sep 2009 22:49:42 +0000 http://smittenkitchen.com/?p=1068#comment-319114 Oh, one more thing..I used the Lyle's Golden syrup in the base caramel mixture. It it perfect for this recipe and it's just a cane sugar syrup..no high fruitcose corn syrup at all. It's a bit pricy, but it sure has great flavor when syrup is called for in caramel or butterscotch flavor based sweets. Oh, one more thing..I used the Lyle’s Golden syrup in the base caramel mixture. It it perfect for this recipe and it’s just a cane sugar syrup..no high fruitcose corn syrup at all. It’s a bit pricy, but it sure has great flavor when syrup is called for in caramel or butterscotch flavor based sweets.

]]> By: Susan http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-319113 Susan Fri, 18 Sep 2009 22:41:43 +0000 http://smittenkitchen.com/?p=1068#comment-319113 I made these last night. (I was wanting to make the Snickerdoodles you just published, but my other half said.."I'm 59, not 9.") So..I made these and he's a happy man! They are really, really good. My base was a bit loose and it lost some of the crispy quality once cooled. I think next time I will cool and beat the caramel mixture to thicken it so it will set, much like a fudge or praline, before adding the rice crispies. It will make a creamier, sturdier base. I also mixed milk chocolate and semi sweet chocolate chips (50/50) for the peanut butter/chocolate layer. That flavor was perfect. I used 70% chocolate for the frosting and it added just enough bitter edge to balance the sweet base. This will definately be made for my holiday candy tray. Thanks, Deb. I made these last night. (I was wanting to make the Snickerdoodles you just published, but my other half said..”I’m 59, not 9.”) So..I made these and he’s a happy man! They are really, really good. My base was a bit loose and it lost some of the crispy quality once cooled. I think next time I will cool and beat the caramel mixture to thicken it so it will set, much like a fudge or praline, before adding the rice crispies. It will make a creamier, sturdier base. I also mixed milk chocolate and semi sweet chocolate chips (50/50) for the peanut butter/chocolate layer. That flavor was perfect. I used 70% chocolate for the frosting and it added just enough bitter edge to balance the sweet base. This will definately be made for my holiday candy tray. Thanks, Deb.

]]> By: Jan Hu http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-317496 Jan Hu Tue, 08 Sep 2009 18:13:58 +0000 http://smittenkitchen.com/?p=1068#comment-317496 These are so wonderful! I have to hide them from my kids and ration carefully. I (so sorry--a quintessential party-pooper) actually used the organic brown rice crisps and brown rice syrup (for the sugar and corn syrup) and dark choc. chips but regular p.b. and unsalted organic butter. Mine aren't as pretty as yours--the dark choc. masks the pb color but they are fantastic and I justify my gluttony because they have uh, protein, antioxidants, brown rice, natural fats and natural sugars,... :-) Oh, and I used coconut oil to grease my pan. MMMMMMMM These are so wonderful! I have to hide them from my kids and ration carefully.
I (so sorry–a quintessential party-pooper) actually used the organic brown rice crisps and brown rice syrup (for the sugar and corn syrup) and dark choc. chips but regular p.b. and unsalted organic butter. Mine aren’t as pretty as yours–the dark choc. masks the pb color but they are fantastic and I justify my gluttony because they have uh, protein, antioxidants, brown rice, natural fats and natural sugars,…
:-) Oh, and I used coconut oil to grease my pan. MMMMMMMM

]]> By: erin http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-305070 erin Wed, 15 Jul 2009 03:58:22 +0000 http://smittenkitchen.com/?p=1068#comment-305070 I work for a giant organic foods purveyor (which will go unnamed) and will PROBABLY be making these with natural pb, vegan butter, and agave nectar instead of corn syrup. Clearly it is now a health food, right? Easy to veganize and gluten-free? My co-workers with their myriad of dietary restrictions thank you. I work for a giant organic foods purveyor (which will go unnamed) and will PROBABLY be making these with natural pb, vegan butter, and agave nectar instead of corn syrup. Clearly it is now a health food, right?
Easy to veganize and gluten-free? My co-workers with their myriad of dietary restrictions thank you.

]]> By: gentlekath http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-297758 gentlekath Sat, 27 Jun 2009 03:42:43 +0000 http://smittenkitchen.com/?p=1068#comment-297758 Uuuuummmm...ya I defintely will not run to the store after work, pick up those items and make it. I definitely will not overindulge tomorrow sometime around midnight. I certainly will not share. Just so ya know! ;o) Uuuuummmm…ya I defintely will not run to the store after work, pick up those items and make it. I definitely will not overindulge tomorrow sometime around midnight. I certainly will not share. Just so ya know! ;o)

]]> By: jenc http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-296077 jenc Fri, 19 Jun 2009 18:50:20 +0000 http://smittenkitchen.com/?p=1068#comment-296077 Coming to this late, but want to tell those who are not in the US but have access to UK foods-- golden syrup does substitute nicely for corn syrup. In NL, you can use keuken stroop, which has a slightly different (but perhaps better!) flavor. Coming to this late, but want to tell those who are not in the US but have access to UK foods– golden syrup does substitute nicely for corn syrup. In NL, you can use keuken stroop, which has a slightly different (but perhaps better!) flavor.

]]> By: Nina http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-286002 Nina Fri, 22 May 2009 00:00:23 +0000 http://smittenkitchen.com/?p=1068#comment-286002 I adapted this recipe a bit, based on reviewers and my allergies to Wheat and Dairy. I made the rice layer with a softer caramel by adding soy milk and vegan margarine. I made a different middle layer from natural peanut butter, icing sugar, soy milk, and vanilla. The top layer I kept pretty much the same. Why mess with a good thing! You can see my allergy free redux at The Mini Canteen Blog. ps. the caramel as it is originally directed gets softer after a few days! I adapted this recipe a bit, based on reviewers and my allergies to Wheat and Dairy. I made the rice layer with a softer caramel by adding soy milk and vegan margarine. I made a different middle layer from natural peanut butter, icing sugar, soy milk, and vanilla. The top layer I kept pretty much the same. Why mess with a good thing! You can see my allergy free redux at The Mini Canteen Blog.

ps. the caramel as it is originally directed gets softer after a few days!

]]> By: deb http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-284472 deb Thu, 14 May 2009 14:10:16 +0000 http://smittenkitchen.com/?p=1068#comment-284472 If you can find golden syrup, I have heard that is a good replacement. (But haven't tested it.) If you can find golden syrup, I have heard that is a good replacement. (But haven’t tested it.)

]]> By: Heidi http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-284446 Heidi Thu, 14 May 2009 09:20:12 +0000 http://smittenkitchen.com/?p=1068#comment-284446 Is there anything one can substitute for the corn syrup? I have searched high and low in Australian food shops and supermarkets, but cannot find it anywhere, alas! Is there anything one can substitute for the corn syrup? I have searched high and low in Australian food shops and supermarkets, but cannot find it anywhere, alas!

]]> By: Valerie http://smittenkitchen.com/2008/10/peanut-butter-crispy-bars/#comment-282101 Valerie Sat, 09 May 2009 13:25:20 +0000 http://smittenkitchen.com/?p=1068#comment-282101 The recipe I have for these, passed on from a friend, has only 2 layers: the crispy and the icing. The crispy layer has pb mixed in to it which I think helps the texture & spreadability of the bar. The icing is butterscotch chips & semi-sweet chips melted together. Certainly not as decadent as this recipe, but it gets done quicker, meaning I'm eating them sooner! (Unfortunately, my recipe makes a jelly roll pan of them!:)) I love the idea someone mentioned of incorporating that lovely hazelnut spread in lieu of the pb or butterscotch...I think I have to go experiment now! Thanks for reminding me of a long-time favorite! The recipe I have for these, passed on from a friend, has only 2 layers: the crispy and the icing. The crispy layer has pb mixed in to it which I think helps the texture & spreadability of the bar. The icing is butterscotch chips & semi-sweet chips melted together. Certainly not as decadent as this recipe, but it gets done quicker, meaning I’m eating them sooner! (Unfortunately, my recipe makes a jelly roll pan of them!:))
I love the idea someone mentioned of incorporating that lovely hazelnut spread in lieu of the pb or butterscotch…I think I have to go experiment now!
Thanks for reminding me of a long-time favorite!

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