As many have said, up the peanut butter, down the sugar. It's waaaaaay too sugary by default and overpowers the peanut butter entirely. With a shift to 1 1/4 cup peanut butter and 1 3/4 brown sugar, it comes out pretty much perfect. As a borderline diabetic, my sugar tends to swing up and down wildly so I usually keep a bag of this recipe in the fridge. If I get a sugar low, grab a little piece and problem's solved. Stores for at least 3-4 weeks without issue as long as it's in the fridge. Again, to stress this once more, I love sugary stuff... and sometimes even physically need it, but DO NOT make the recipe as printed; ALWAYS swap half a cup of brown sugar for extra peanut butter instead!
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As many have said, up the peanut butter, down the sugar. It's waaaaaay too sugary by default...