Peanut butter gives divinity a new spin

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Betty Byarlay sent a note last week asking for help finding a recipe for divinity candy with peanut butter. The request was so intriguing I immediately began searching for recipes. I found the following online at mymomsfilebox.blogspot.com. If you have a different one, please pass it along.

Peanut Butter Divinity

2 ½ cups granulated sugar

½ cup light corn syrup

½ cup water

2 egg whites

½ cup smooth or chunky peanut butter

Have ready a cookie sheet or counter top covered with waxed paper.

In 2-quart saucepan, combine sugar, corn syrup and water;

bring to a boil, stirring to dissolve sugar. Continue cooking until mixture reaches 260 degrees. Set aside.

In large mixing bowl, beat egg whites to stiff peaks. Gradually (and carefully) pour hot syrup over egg whites beating at high speed with an electric mixer (do not pour syrup directly on beaters). Add peanut butter and beat until candy holds its shape, 3 to 4 minutes. (Test candy by spooning a small amount onto waxed paper; mixture should “mound” rather than flatten out.) Quickly drop by teaspoons onto waxed paper.

Makes about 3 ½ dozen.

Rose Nash shares this recipe, which she describes as “pumpkin pie flavor in a moist bar.” “This is a bar cookie which is quick, good and easy. Enjoy with a cup of coffee.”

Pumpkin-Nut Bars

1 cup brown sugar

½ cup oil

2 eggs

1 teaspoon vanilla extract

¾ cup canned pumpkin

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

½ cup chopped nuts

Browned Butter Icing (recipe follows)

Heat oven to 350 degrees. Coat a 9-by-13-inch pan coated with cooking spray.

Combine the brown sugar, oil, eggs, vanilla and canned pumpkin in a mixing bowl and mix well.

In a separate bowl, combine the flour, baking soda, salt, pie spice and nuts.

Add the flour mixture to the egg mixture. Beat at medium speed for 2 minutes. Spread batter into prepared pan. Bake 20 to 25 minutes or until it springs back when touched lightly in the center or a toothpick comes out clean. Cool completely and frost with Browned Butter Icing.

Browned Butter Icing

2 tablespoons butter

2 tablespoons milk, plus more as needed

2 cups confectioners’ sugar

¼ teaspoon vanilla extract

Cook butter in a small saucepan over medium heat until beginning to brown. Remove from heat. Stir in milk, sugar and vanilla. Beat until smooth. If necessary, thin with additional milk.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email: [email protected] Please include a daytime phone number.