I've been making these from my own recipe (which is pretty much identical) for over 20 years. A few of my own tips: add the peanut butter with the syrup and sugar BEFORE you turn on the heat and then just barely bring to a boil (this ensures you don't make rock candy), use pam for baking to grease the dish, use waxed paper to press the mixture into the pan, and, lastly, use a double boiler to melt the chocolate. These all guarantee a perfect result every time.
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4 users found this review helpful
I've been making these from my own recipe (which is pretty much identical) for over 20 years. ...