Jan 1, 2012

Peanut butter crunch bars


1 -14oz. can sweetened condensed milk
1/2 cup (1 stick) butter- I use salted

2 cups peanut butter
1 cup powdered sugar
1 bag milk chocolate chips, or Wilton candy melts
1 bag Heath toffee bits
1 package (5 sheets) wafer sheets

Open a can of condensed milk and pour in a saucepan. Cook over lowest heat for 1 hour, stirring occasionally. Be careful that it doesn't get too hot because it will scorch! After one hour of cooking it will be thickened quite a bit, like caramel. Add the stick of butter, stirring to melt it.

Add the peanut butter, stirring completely.  Let cool.  Put some of the mixture into a piping bag.

Meanwhile, melt chocolate chips over a double boiler or in 30 second intervals in the microwave. Be careful or it will scorch too and burnt chocolate is useless.

Lay out one sheet of wafer paper.

You can buy this at local international food stores, or from Amazon

Pipe the peanut butter mixture onto the sheet to cover completely.

Add another wafer and repeat 2 times. ( wafers with filling) Add the final sheet. IF YOU WANT TO PUT THEM ON A STICK, you need to cut the wafer sheets first into whatever shapes you want and ADD THE STICK AFTER THE 2ND LAYER. I use Popsicle sticks because lollipop sticks are too thick. Now you need to cover your creation with a sheet of foil, parchment, whatever, and put a heavy book on it for a couple of hours.  Put in refrigerator to chill thoroughly. After chilling, cut into whatever shapes you want (squares, rectangles, diamonds, hearts) and dip into chocolate- I used long skewers to hold them.  Let excess drip off, then place on wax paper, parchment or a cooling rack.  Immediately sprinkle with toffee bits (or nuts).  Place the tines of a fork between the skewer, lightly press down and remove the skewer. 

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