Not familiar with the #thebookclubcookbookCC? Well it's a group of 11 bloggers where each month we pick a book, to read or not is up to you, and then make a recipe either from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp or something inspired by the book. If you are interested in joining see this post from Camilla, our leader or Sarah's invitation for June.
There is a giveaway at the bottom of this post for two copies of The Book Club Cook Book so keep reading.
The recipes for this month were hot chocolate and chocolate fondue. Both super tempting. Hot chocolate or chocolat chaude is a prominent feature in the book but given it is June and the temps are creeping up I didn't think it would timely to post a hot chocolate recipe.
There are many themes to Chocolat intertwined between the characters of a small French town: good vs. evil, love and dogma.
For me their there was a sense of doing good for one's soul, a necessity to such. And like the novel I am a big fan of indulgence through food, mainly chocolate.
These little sandwiches were pure indulgence. Chocolate, graham crackers, peanut butter and more chocolate. One little one was enough to transport me to a feeling of calmness after a long hectic day. The ability to stop and forget everything else for just one moment to enjoy this chocolate treat.
Want to join in the fun? Here's how to participate in The Book Club Cookbook Cooking Crew #thebookclubcookbookCC:
1. Draw inspiration from the chosen recipe.
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a linkback to the hosting blog somewhere in your post.
4. Your post must be current to June. Of course,we don't mind if your post is linked to other events. The more, the merrier!
5. Send your entries to Sarah at sstratton0325 (at) yahoo (dot) ca, and please be including:
~Your name
~Your blog's name and URL
~The name of your dish and the permalink to the specific post you'resubmitting
~Attach a photo of any size (or just give me permission to"pull" one from your post)
~Indicate #thebookclubcookbookCC, especially if you post to other social media
Deadline for submission is: June 30, 2016
*watch for the roundup to be posted shortly after this deadline!
Be sure to check out the other bloggers participating as well!
A Day in the Life on the Farm
Adventures in All Things Food
Cheese Curd In Paradise
Culinary Adventures with Camilla
Life on Food
Mostly Food and Crafts
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)
Tortillas and Honey
ZooeySuff
Adventures in All Things Food
Cheese Curd In Paradise
Culinary Adventures with Camilla
Life on Food
Mostly Food and Crafts
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)
Tortillas and Honey
ZooeySuff
Chocolate Peanut Butter Sandwiches
Prep Time: 30 minutes, plus chill time
Keywords: no bake chocolate peanut butter
Ingredients (12 sandwiches)
- 6 graham cracker sheets, broken in half
- 3 cups milk chocolate chips, divided
- 1 Tbsp butter, divided
- 1 cup creamy peanut butter
- ½ cup powdered sugar
Instructions
Line a cookie sheet with wax paper or parchment paper.
Melt 1½ cups of the chocolate chips and 1 Tbsp of butter in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
Dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. The graham cracker should be totally covered.
Set each chocolate covered graham cracker on the cookie sheet and place in the freezer to set up quickly.
While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter and powdered sugar. Mix until smooth and creamy. Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed. Be careful not to break the graham cracker pieces.
Melt the other 1½ cups of chocolate chips with 1 Tbsp of butter. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the freezer to set up (about 15 - 20 minutes).
If you want to be fancy, pull out and drizzle left over chocolate over the top of each graham cracker.
Store in the fridge in an airtight container for up to a week.
Giveaway
This month Sarah at Thing I Make (for Dinner), this month's host, is giving away two copies of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
TWO of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from June 1st till June 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.
What a yummy way to get my chocolate-peanut butter fix!
ReplyDeleteOH my YUM what a great, decadent tribute to this book.
ReplyDeleteoooooh THESE LOOK AMAZING! YUM
ReplyDelete