Crunchy peanut squares always satisfy


All hail the humble peanut!

Delightful between two slices of bread, straight off the spoon, or in a crunch-tastic dessert.

Home cook Patty Thatcher takes a cue from her grandmother with these scrumptious Peanut Squares. The combination of peanuts and chocolate always delights in Thatcher’s household – and will in yours, too!

See step-by-step photos of Thatcher’s recipe plus thousands more from home cooks nationwide at:

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Crunchy Peanut Squares

1/2 c creamy peanut butter

1/4 c butter, softened

1 c brown sugar

1 tbsp lemon juice

1/3 c milk

3/4 c flour

1 c chopped peanuts, divided

1/8 tsp baking soda

1/2 tsp baking powder

6 oz milk chocolate chips

Preheat oven to 350 degrees F. Cream peanut butter, butter and sugar. Mix in lemon juice and milk.

Stir in flour, baking soda, baking powder and 1/2 cup peanuts.

Spread evenly in 9×13 cake pan. Bake for about 30 min. Note: If you want them thicker, use an 8×8 square pan.

Sprinkle with milk chocolate chips right after removing from oven so chips melt. Spread chips around a bit, then sprinkle with finely chopped peanuts.

Cut in squares; store in air tight container.

“My Grandma used to make these, and never had leftovers!”

Patty Thatcher, Salt Lake City, Utah (pop. 186,440)

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