Tuesday, December 19, 2006

Christmas Baking Continued

Some other items from our grocery shopping included the procurement of ingredients for VWAV's Jerk Seitan, which, if you haven't made it, is absolutely FANTASTIC

and BBQ Pomengranate Tofu, which is also very very good

as well as Earth Balance margarine and non-hydrogenated shortening for Christmas baking! Here are my first goodies:

The recipe is modified from a newspaper clipping from the '80s pasted into my mother's strawberry-fabric covered recipe notebook, so I'll reprint without giving proper credit to whomever composed it.

Peanut Butter Candies

1 cup Earth Balance margarine
4 cups icing sugar
1 1/2 cups smooth natural peanut butter
1 cup graham cracker crumbs
1 bag vegan chocolate chips

Cream margarine, sugar and peanut butter. Mix in graham crumbs. Press into the bottom of a 9x13 and 9x9 baking pan (or a really big cookie sheet - it makes that much) to a thickness of about 1/4". Melt the chocolate and spread over mixture. Refrigerate until set and let warm to room temperature before cutting into squares.


Kati said...

I've made almost that exact same recipe before, and it's delicious! I got mine off kraftfoods.com ("No-Oven Peanut Butter Squares") - the only difference is the amount of peanut butter used.

Anonymous said...

These taste great! One suggestion though... You should make score lines in the chocolate before cooling so that you can actually cut them when they are chilled. My chocolate just shattered.
PS... I used 2 cups of chocolate chips because I have no idea how much is in a package? We buy in massive bulk amounts!