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I wish I had attempted this naughty treat back during Valentine’s Day, because this is the kind of stuff that makes men beg for more. (Case in point: Clisair!) White Day has come and gone, and even though I’m not really a designer purses or jewelry kind of person, seeing him going after the leftover frosting was enough for me.
So without anymore ballyhoo, here we go, bringing in the best of Southern American agricultural innovation together with the world’s favourite bar cookie, and few little crunchy surprises.
2 squares semi-sweet chocolate.
1/3 cup shortening
1 cup sugar
1 tsp vanilla extract
3/4 cup flour
16 mini peanut butter cup candies
Preheat oven to 350
Melt chocolate and shortening together in a double boiler. Add sugar, mix, then eggs, mix, then vanilla extract, mix, then flour. Blend well till all flour is well mixed. Pour into a greased 9 x 9 pan, and place the candies into the mix, evenly apart. Bake for 25 minutes.