Recipes: Chocolate and peanut butter go great together in these treats ...Middle East

I’d never considered the pairing as one of the best on the planet. But when my grandson Jacob was 5, he offered his opinion in a confident tone. He looked me in the eye and proclaimed that peanut butter and chocolate are the best combination of flavors.

Some might argue, offering up different sets of two ingredients that work together harmoniously. My father always sang the praises of strawberries and cream; my mother would weigh in with apples and cinnamon. For me, my palate wavers, but my favorite ingredient combinations often showcase some kind of cheese.

Now in high school, Jacob and I have made hundreds of Peanut Blossom Cookies, tasty peanut butter cookies, each adorned with a Hershey’s chocolate kiss. The recipe has been around for decades and it’s foolproof, a great treat to bake with kids.

The recipe is included here, along with a brownie that shows off peanut butter as well as chocolate. Also included is a formula for Peanut Brittle Bars, a bar cookie that uses chocolate and salted, roasted peanuts, deviating a smidgen from the peanut butter theme. But I couldn’t leave them out. To my palate, they are the best bar cookies imaginable. The pairing is a jewel.

Peanut Brittle Bars

My hankering for salty-sweet treats started with my Aunt Lillian’s peanut brittle. Throughout my childhood, every year her nut-laden candy arrived a few days before Christmas. Tightly packed in a pristine coffee can, Lillian’s crunchy confections disappeared far too quickly. Well into adulthood I discovered Peanut Brittle Bars. The crisp squares showcased a topping of salted peanuts, along with chocolate chips and caramel.

Yield: 48 bars

INGREDIENTS

Base:

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 tablespoon toasted wheat germ

1 cup firmly packed light brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) cold butter, cut into 1/4-inch slices

Topping:

2 cups salted, roasted peanuts

1 cup milk chocolate chips

1 (12 1/2 ounces) jar caramel ice cream topping

3 tablespoons all-purpose flour

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Grease a 10-by-15-by-1-inch rimmed baking sheet.

2. In a food processor fitted with the metal blade, place flours, wheat germ, brown sugar, baking soda and salt; pulse to combine, about 10 seconds. Add cold butter slices; pulse until crumbly and butter is cut into dry ingredients. Do not over process, or mixture will form a dough. Dump onto prepared baking sheet. Use clean fingers to evenly press into even layer. Bake in preheated oven for 10 to 14 minutes or until evenly golden.

3. Sprinkle peanuts and chocolate chips over warm base. In a small bowl, stir together the caramel sauce and 3 tablespoons of flour; drizzle over peanuts and chips.

4. Bake in 350-degree oven for 12 to 18 minutes or until golden brown and set. Cool 1 hour or until completely cooled. Cut into bars.

Milk Chocolate and Peanut Butter Brownies

My favorite way to serve peanut butter spiked brownies is alongside vanilla ice cream that is sprinkled with peanuts.

Yield: One 9-by-13-inch pan of brownies, about 12 servings

INGREDIENTS

Soft butter for greasing pan and parchment paper

8 ounces (2 sticks) unsalted butter

1/2 cup plus 3 tablespoons smooth peanut butter

1 cup coarsely chopped milk chocolate

1/2 cup dark brown sugar

3/4 cup granulated sugar

1 teaspoon kosher salt

4 large eggs

2 teaspoons vanilla extract

1 2/3 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup semi-sweet chocolate chips, see cook’s notes

Cook’s notes: I use semi-sweet chocolate chips because they are preferred by my grandchildren, but cookbook author Nicole Rucker calls for 72% chocolate chips, a darker chocolate with a higher cacao content. The choice is yours.

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Lightly grease a 9-by-13-inch rimmed sheet pan and line the bottom and sides with parchment paper. Set aside.

2. Place 2 sticks of butter in a small saucepan on medium heat. Stir frequently and keep an eye on it so it doesn’t brown. Meanwhile, put peanut butter and chopped chocolate in large heatproof bowl. When the butter is hot and melted, pour over peanut butter-chocolate mixture and stir to combine and melt chocolate. Set aside.

3. In the large mixing bowl of an electric stand mixer, combine brown sugar, granulated sugar, salt, eggs, and vanilla. Mix on medium speed for 1 minute, until the mixture is pale in color and creamy looking. Add the melted chocolate-butter mixture. Mix at a medium speed until combined. Add the flour and cocoa powder; mix until just combined, so no dry bits of flour remain.

4. Transfer batter to prepared pan. Using a silicone spatula smooth out batter pushing batter into the corners and making it even. Tap lightly on the counter to remove any air pockets. Scatter chocolate chips on top of batter, gently pressing them down a little.

5. Bake for 10 minutes. Rotate pan and bake another 13 to 15 minutes, or until the sides are set and the center will still appear a bit unset. A toothpick inserted in center should come out with very moist crumbs.

6. Allow brownies to cool on a wire rack. They can be stored airtight at room temperature up to one week.

Source: Adapted from “Fat + Flour” by Nicole Rucker (Alfred A. Knoff)

Peanut Blossom Cookies

A milk chocolate kiss pressed into the center of these still-hot peanut butter cookies makes them pretty and delicious, too. When I want to make these cookies with my grandchildren and I discover there aren’t any Hershey’s chocolate kisses in the house, I substitute either Hershey’s nuggets or Mini Milk Chocolate peanut butter cups from Trader Joe’s.

Yield: About 3 to 4 dozen cookies

INGREDIENTS

1/2 cup (1 stick) butter, room temperature

1/2 generous cup peanut butter, creamy preferred

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Parchment paper

Granulated sugar for rolling

9 ounces Hershey’s kisses, unwrapped

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 375 degrees. In the bowl of an electric stand mixer, place butter and peanut butter. Beat at a medium speed until well combined. Add sugars and beat until creamy. Add egg, milk, and vanilla; beat until well combined.

2. In a separate bowl, combine flour, baking soda, and salt; stir with a whisk. Add the flour mixture in 3 portions to the butter mixture, beating between additions to combine.

3. Line two baking sheets with parchment paper. Shape dough into 1-inch balls (I do this with the aid of a small ice cream scoop). Roll the dough balls in granulated sugar to coat. Place on prepared baking sheets, about 1 1/2-inches apart. Bake for 10 to 12 minutes. Remove from oven and immediately place an unwrapped chocolate kiss in the middle of each cookie, lightly pressing it down. The cookies may crack around the edges. Don’t worry.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

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