Homemade peanut chews have always been a popular confection. They are easy to make, don’t require baking and are simply delicious!
Though this recipe is great with Parve chocolate, in honor of Shavuos, we decided to give our 2 Tone Peanut Chews a dairy “upgrade”? Either way you make it, you’ll have many happy “chewers”. We love using our cheese knife to cut peanut chews and other bars. We use it for our Award Winning Bark as well.
Photography by Hudi Greenberger
This article by Esther O. originally appeared in Mishpacha Magazine.
2 Tone Peanut Chews
Ingredients
Dark Layer
- 1 cup peanut butter
- 12 oz semi sweet chocolate (Parve)
- 1 cup karo syrup
- 5 cups rice crispies
Light Layer
- 1 cup peanut butter
- 12 oz white chocolate (Parve)
- 1 cup karo syrup
- 5 cups rice crispies
Dark Topping
- 7 oz brown parve or dairy chocolate, melted (We use Carmit)
- ¼ cup smooth peanut butter
Light Topping
- 7 oz white Parve or dairy chocolate , melted (We use Carmit)
- ¼ cup smooth peanut butter
Instructions
- Prepare a 10x15” cookie sheet with parchment paper.
For the dark layer:
- Place the peanut butter, karo syrup and chocolate in a medium pot.
- Over a medium flame, stir until melted.
- Turn flame off and add in 5 cups rice crispies .
- Wet your hands and press mixture into the pan until flat.
For the light layer:
- Place the peanut butter, karo syrup and chocolate in a medium pot.
- Over a medium flame, stir until melted.
- Turn flame off and add in 5 cups rice crispies .
- Wet your hands and press mixture on top of the dark layer until flat.
- When peanut chews are firm, cut in half and flip over one half so that one part has the dark layer on top and one part has the dark layer on bottom.
For the toppings:
- Melt chocolate and mix in the peanut butter. Spread the dark topping on top of the light layer and the light topping on top of the dark layer.
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