Peanut Butter Candy (PBC) was one of Dad’s dessert specialties when we were growing up (alongside chocolate pudding and cottage cheese & honey). I remember making PBC after dinner as a treat, but I say it’s more like a protein bar. Today I make individually wrapped bars for an on-the-go breakfast or snack. They are also a recreation of the refrigerated “Perfect Bar” now sold in grocery stores.
Laura
- 1 3/4 cup peanut butter (450 grams) – see note
- 1 3/4 cup dry skim milk (150 grams)
- 1/2 cup honey (150 grams)
Optional Add-ins:
- 1 1/4 cup chocolate chips, dried fruit or nuts
- 1/4 cup chia seeds
- Shredded coconut (65 grams)
- Coconut oil (20 grams)
- 1/3 cup dried egg whites or other protein powder
Line an 8″square pan with wax paper.
Process dry skim milk with optional egg or protein powder (if using) for 10 seconds until it is a fine powder. Add peanut butter, honey and any small add-ins, like chia seeds, shredded coconut or oil, and pulse until just mixed- keeping a coarse consistency.
Transfer to a bowl and mix in any other add-ins by hand.
Press firmly into prepared pan. Chill at least 2 hours.
Remove from pan and cut into bars. Store in the refrigerator. wrap individually in wax paper or foil (if desired) for grab-and-go convenience.
Note: For best texture use coarsely ground peanut butter, like the type you grind yourself at fancy grocery stores. Or, use a high powered blender (e.g. Vitamix) to make your own from roasted/salted peanuts. Do not use the sweet kind (Jiff/Skippy).
Spencer Family Cookbook 