Georgia: Paula Deen’s Georgia Cookie Candy Recipe

I have been baking, but summer has put me a little behind on posting the results.  In early June, I drew Georgia and went on the search for a state cookie.  Georgia is the number one has 49% of the nation’s peanut farming acreage, so it was a no-brainer to choose a peanut recipe, and Paula Deen is arguably the state’s most famous cook, so I put the two together and chose her no-bake Georgia Cookie Candy Recipe.

The recipe requires graham cracker crumbs.  Because it’s summer, and s’mores are often on the dessert menu, I had all the ingredients at hand.  The recipe was ridiculously easy, and it involved a food processor–something different.

My teen-age neighbors, who have become official taste-testers, gave this recipe rave reviews.  Roger liked the cookie bars, too, saying they were like a Reese’s peanut butter cup. I liked the bars well enough, but I wished for more of the salty peanut flavor to balance out the sweet.  The next time I make these, I might experiment with a little more peanut butter.

As for “gift-ability,” the recipe makes about three dozen pieces; however, the airtight storage/refrigerator might make these less portable.  I could see myself cutting them with a small cookie cutter instead of straight squares (eating the “extra,” of course).

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup crunchy peanut butter
  • 3 cups confectioners’ sugar, sifted
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups semisweet chocolate chips

Directions

Line a 13 by 9 by 2-inch pan with foil.

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

cookiebarsfoodprocessor-e1500237738652.jpgMelt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Check out our other 50 State Cookie Challenge cookies.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s