The Red Deer Museum + Art Gallery is closed until further notice due to the current public health restrictions in Alberta. TEACHERS we are NOW OFFERING VIRTUAL LEARNING for some of our school programs. Check out our blog for art activities and up to date news.

Museum Blog

Historic Baking: Peanut Butter Slices

Historic Baking: Peanut Butter Slices

Posted in: Historic Baking

Back to Newsarrow

Making Peanut Butter Slices
with Kim, MAG Exhibitions Coordinator

You had me at Peanut Butter….

our favourite recipes - st leonards evening branch cookbook

Flipping through the St. Leonard’s cookbook was a treat. When I came across the Peanut Butter Slice recipe, submitted by Pat Chadwick – I thought sweet – I wonder if this is like the peanut butter squares my aunt used to make. Diving in further, I was also pleased to see that I have nearly all the ingredients at home and this would be easy to do!

This is a two part recipe as there is icing that goes over top of the base.

The Base:

  • ½ cup brown sugar
  • ½ cup corn syrup
  • 1 scant cup peanut butter
  • 1 tsp. vanilla
  • 2 cups of corn flakes
  • 1 cup of rice krispies

Cook the sugar and syrup in double boiler until sugar melts. (Full disclosure, I went to my parents place to do this as they own a double boiler, as they are still have pots from the 1960’s in use.) Remove from heat and add other ingredients. Mix and spread in 8 x8 inch pan. It really is that easy.

The Icing:

  • 1 cup brown sugar
  • 2 tbsp butter
  • 1 tsp vanilla
  • 4 tbsp cream
  • Sprinkle of Salt
  • Icing sugar

Boil sugar, butter and cream until dissolved. Cool slightly. Add vanilla, salt and “enough icing sugar to spread.” This part was a guess and I kept adding about a tablespoon of icing sugar till it thickened up a little. I then spread it over the top. Pat mentioned that you could melt 2 squares of chocolate and dribble it over the top it you desired.

I put it in the fridge to “set.” It never became totally firm on me, but if you keep it cold it’s easier to handle.

A little square of this goes along way, as you start to realize how much sugar has been added.

It’s very sweet. While this recipe is not the one my aunt used to make, I can still picture it cut into little squares and being served on one of those desert laden trays you find at Christmas, bridal or baby showers, socials, all sorts of special events!

View more Historic Baking

Share this page:

Grateful for our supporters