Sunday, June 19, 2011
The Historical League is a member of the Phoenix Chamber of Commerce, finding it a great way to spread the word about Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and the AHS Museum. The venue Tuesday was the Westin downtown and what a beautiful facility. Al and I enjoyed the view from the 11th floor. Food was delicious and we met lots of new people and companies. Also renewed past business and received orders for more cookbooks and Centennial books.
Having a photo taken with the Copper Chopper was fun. It is an awesome vehicle - more like a work of art.
My favorite was the dessert table and what beautiful chocolates, truffles, puddings, white chocolate strawberries and more. It reminded me of the recipe for Chocolate Peanut Treats, page 162, Tastes & Treasures. You can make this decadent dessert at home.
Chocolate Peanut Treats
2 cups (12 ounces) semisweet chocolate chips
2 cups (12 ounces) butterscotch chips
1 (18-ounce) jar creamy peanut butter
1 cup (2 sticks) butter
1 (5-ounce) can evaporated milk
¼ cup vanilla pudding and pie filling mix
2 (1-pound) packages confectioners’ sugar
1 pound salted peanuts
Combine the chocolate chips and butterscotch chips in a double boiler over simmering water. Cook until blended, stirring frequently. Add the peanut butter and stir until smooth. Spread half the chocolate chip mixture in a greased 10X15-inch baking pan. Chill until firm.
Bring the butter, evaporated milk and pudding mix to a boil in a saucepan. Cook for 2 minutes, stirring constantly. Remove from the heat and beat in the confectioners’ sugar until smooth. Spread over the chilled layer. Stir the peanuts into the remaining chocolate chip mixture and spread over the prepared layers. Chill until firm and cut into 2-inch squares.
Makes 30 (2-inch square) pieces