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).
- 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
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.
Melt 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.