LCBO Food & Drink Holiday 2021

SWEET DELIGHTS

CHOCOLATE PEANUT BUTTER STAINED-GLASS BARS

This retro no-bake confection is pure nostalgia for anyone who remembers multicoloured marshmallows. We’ve added peanut butter for creamy richness and salted peanuts for added crunch. 1/3 cup (80 mL) unsalted butter 2 cups (500 mL) semi-sweet chocolate chips, divided 1/3 cup (80 mL) creamy peanut butter 3 tbsp (45 mL) unsweetened cocoa powder 2 tsp (10 mL) pure vanilla extract 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt 1 bag (400 g) multicoloured miniature marshmallows, about 10 cups (2.5 L) 1 cup (250 mL) salted peanuts, roughly chopped 2/3 cup (150 mL) flaked sweetened coconut (optional) 1 Spray a 9-inch (23 cm) square pan with cooking spray, then line with parchment paper to reach 1 inch (2.5 cm) above edges. 2 Melt butter in a medium saucepan set over medium heat. Cook, without stirring, until light brown and slightly nutty, about 3 minutes. Remove from heat and scrape up any

Grabbing sides of parch- ment paper, remove bars and transfer to cutting board. Cut into small squares or slices using a sharp knife. Place in an airtight parchment-paper-lined container and refrigerate for up to 5 days. Makes 25 to 36 bars, depend- ing on how you cut them.

4 Place marshmallows and peanuts in a large mixing bowl. Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smooth- ing top. Sprinkle with coconut (if using). 5 Refrigerate for at least 3 hours, preferably overnight.

browned bits with a wooden spoon. Cool for 2 minutes. 3 Add 1/2 cup (125 mL) chocolate chips to butter and stir until melted. Repeat with remaining chocolate chips in 2 stages. Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth. Cool completely, about 20 minutes.

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HOLIDAY 2021 FOOD & DRINK