So begins our first in a series. Each week, I will be sharing a recipe as I take a virtual tour around the country, highlighting recipes and treats and tidbits from the featured state.
Alabama. It is the 22nd state, 52,419 square miles, has an average annual temperature of 68 degrees, and an average summer high in the 90’s.
In Alabama, you can find a Coon Hound cemetery, a monument to the boll weevil, and it was even the home of the first electric street car.
And most importantly, we think that this could be our next home!
Of course, we won’t know for sure until some time next year.
When I started looking at state foods, I kept getting “peanuts” as the answer for Alabama. I mean after all – it is the home of the National Peanut Festival
My initial thought was … Alabama… southern, and what is more of a southern food that Boiled Peanuts?!
So I went on a mission all around the Fairbanks area, looking for raw peanuts in the shell. Much to my dismay, Interior Alaska just simply isn’t the place for finding raw peanuts. Now why might that be? Hmm.
And so, Plan B.
Since finding peanut butter is certainly not a challenge up here in Alaska, I decided to go ahead and make a nice little peanutty treat for you.
To begin, pulverize some graham crackers. You’ll need 2 cups of very fine crumbs. It took about 2 sleeves to do this.
Combine the crumbs along with 2 cups of powdered sugar in a mixing bowl.
To those, add a cup (2 sticks) of melted butter and a cup of peanut butter.
Mix the until completely combined. Be sure and scrape the bowl with a spatula.
Now you can prepare these two different ways. You can make them as bars, or you can make them in muffin cups, like a home-made “Reese’ Peanut butter cup”
If you are doing the bars, press the peanut mixture into the bottom of an ungreased 9×13 dish. If you choose to do the cups, place about a rounded tablespoon in each cup of muffin tins lined with papers. I find the best way to press these down, is with an espresso tamper, but fingers work fine.
Here is the only “cooking” involved with these goodies.
In a heat-safe bowl, combine a 12 ounce bag of chocolate chips, and 1/4 c peanut butter. Place the bowl over the top of a saucepan with an inch or so of water. Over medium het, melt the chocolate and peanut butter together.
When it is melted, spoon and smooth the chocolate over the tops of the treats, or pour it over the top of the dish.
Allow the yummies to cool then chill them in the fridge for at least an hour.
Cut the bars with a sharp knife, or remove the cups from the muffin tins. Store in an airtight container, preferably in the fridge, or at least in a cool place.
Next week, we’ll be visiting Alaska… I don’t think I’ll be wanting in the ingredient department there!
Peanut Butter Chocolate Cups
Conni Smith | The Foodie Army Wife.com
2 c fine graham cracker crumbs
2 c powdered sugar
1 c melted butter
1 1/4 c peanut butter, divided
12 ounces chocolate chips
Pulverize enough graham crackers in a food processor, to make 2 cups of very fine crumbs.
Combine those, the powdered sugar, melted butter and 1 cup peanut butter together in a mixing bowl. Scrape the bowl with a spatula to be sure it is all combined well.
For cups: Line a couple muffin tins with papers, and scoop rounded tablespoons into each cup. Press down with an espresso tamper if you have one, or just use your fingers.
For the bars: Press the peanut mixture into an ungreased 9×13 baking dish.
In a heat-safe bowl, combine the remaining peanut butter and the chocolate chips. Place the bowl over a saucepan with and inch or so of water over medium heat (or you can melt in the microwave.)
When the chocolate is smooth, spoon and spread over the tops of the cups, or over the mixture in the dish.
Cool completely, and then refrigerate for at least an hour.
Once it is set, cut into bars, or remove from the muffin tins.
Store in an air-tight container in a cool place.