Monday, December 17, 2018

Georgia Cookie Candy

I love peanut butter balls during the holidays, or the regional version known as Buckeyes. But the rolling into balls and the dipping into chocolate is so much work, and messy work. And mine always look knobbly and never neat. So when I saw this recipe, which is basically peanut butter balls in bar form, I knew I had to try it. Georgia is trying to claim it for itself, but who knows where they really originated. You get slightly less chocolate in this variety, so I added more than what the recipe called for, but then came the difficulty of cutting it into squares. I should have either done it earlier before the chocolate set completely, or used a warmed up knife. So mine are not perfect, but possibly slightly more perfect than the ball form?

And to my co-worker who doesn't care for chocolate and peanut butter together, I really do hope I can eventually make something with a different flavor profile this holiday season. Sorry!!

Georgia Cookie Candy

(recipe from Food Network)


1 cup (2 sticks) butter or margarine, softened
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs
1 1/2 cups semisweet chocolate chips



  1. Line a 13 by 9 by 2-inch pan with foil. 
  2. Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula. 
  3. Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours. 
  4. When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

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