Wednesday, October 29, 2014

Sticky Finger Squares

Sticky Finger Squares:

If I had to live with the cookbooks of just one chef, it would have to be Rebecca Rather. I'm enthusiastic about every recipe she creates. She used to have a restaurant in a nearby town and I regret having never had the opportunity to visit the restaurant before it closed. She is at the top of my list of great chefs.

Here's an adaptation of her recipe for Sticky Finger Bars.
I haven't changed the integrity of the original recipe. I only re wrote the recipe in my own words and style.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" X 13" pan, lined with foil extending over the edges and sprayed with a cooking spray. ( I cut 2 separate pieces of foil for this and layer them in the pan. One piece fits along the length and the other runs the width of the pan.


8 TBS (2sticks) Butter, room temperature
1 C granulated Sugar
1 TBS Vanilla
2 C Flour
1/2 C roughly chopped Peanuts
4 - (2.7oz.) Snickers Candy Bars, cut into 1/4" slices


3 large Eggs
1 1/4 C granulated Sugar
1/4 C Lyles Golden Syrup ( I buy Golden Syrup at our local British Emporium)
2 TBS Butter, melted
1 TBS Vanilla
A pinch of Salt

Other ingredients:
1 C Creamy Peanut Butter
1 C coarsely chopped Peanuts
3 oz. Bittersweet Chocolate, roughly chopped.

Crust Directions:

In a Stand Mixer with a Paddle Attachment:
Beat on medium speed for 2 minutes.

Add and beat on Low Speed:
Beat just until mixed.
Press evenly into the bottom of the pan.
Bake for 12 - 15 minutes.
Remove the pan to a rack to cool for 10 minutes.

Reduce oven temperature to 350 degrees.

Cover the Crust with the Snickers Bars. Leave about 1/4" between each piece.

Filling Directions:

In a large mixing bowl:
Whisk by hand.
Pour ove the Crust.
Bake for 25 - 30 minutes.
Remove pan to a rack to cool for 30 minutes.

Spread Peanut Butter evenly over the top of the filling.
Sprinkle with an even layer of Peanuts.

Melt the Chocolate in a Microwave Oven until completely melted and smooth.
Check and stir often.
Drizzle evenly over the Peanuts.
Refrigerate at least 1 hour.
Pull the bars out of the pan using the edges of the foil.
Peel away the foil and transfer the bars to a cutting board.
Cut into squares to serve.

Peace in the Kitchen!

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