Hollywood Squares, or Homemade Peanut Butter Cups

As some of you know, I’ve been unable to consume peanut butter (or peanut anything) for roughly… *counts*… one year and seven months, because I was nursing Lou Who and she would get a Terrible Rash from my peanut consumption. Being an inveterate adorer of Snickers, pb&j, and Thai food, this has left a gaping hole in my life. But, you know, I’ve coped. I’ve actually coped pretty well, considering that I don’t like almond butter very much. And, thankfully, I could still have chocolate! Peanuts really are one of the easier allergens to deal with, and I’m very thankful it was that and not gluten.

So, one of the things I haven’t made for a Very Long Time is Hollywood Squares, which is a recipe a friend gave me when we were 12 or 13 and it’s basically like having a 13×9 Reese’s Peanut Butter cup in the palm of your hungry little hand. I made these many times for my coworkers back about 7 years ago and saw them vanish before my very eyes. I myself am *cough* capable of eating more of them at a time than I care to admit.

I have no doubt you could make these with sunbutter, almond butter, cashew butter, or any sort of nut butter, but I knew it simply wouldn’t be the same, so I’ve waited and waited to post this here.

Note: It’s helpful to have all your peanut butter layer ingredients ready in bowls so you can add them in quickly.

Note #2: It is VERY important to add the ingredients in the peanut butter layer in the order they are listed. Most recipes don’t care, but trust me, this one does. If you do them out of order, you’ll wind up with a lumpy mess. A tasty lumpy mess, mind, but probably not one that would make your co-workers compliment you on your Mad Attractive Food Skilz.

Note #3: If you cut the recipe in half, it’s perfect for 12 regular muffin cups (smash the peanut layer into muffin papers and then spread the chocolate on top).

And without further ado, here’s the recipe:

Peanut Butter Layer
1/2 c melted vegan margarine
2 c creamy peanut butter
2 1/2 c powdered sugar
1/2 c brown sugar
1/2 tsp vanilla

Mix 1/2 c melted margarine well with the peanut butter, powdered sugar, brown sugar, and vanilla. Spread in the bottom of 13×9 pan.

Chocolate Layer
4 T vegan margarine
12 oz bag of chocolate chips

Melt together the 4 T margarine with the bag of chocolate chippies. Pour and spread chocolate mixture on top of peanut butter mixture. Chill. Cut into squares.

^^Bonus: a really lame video of me eating one of these babies a few minutes ago.

Chicken Rice

One of the things I ate a lot as a child was that very yellow Lipton chicken rice. I remember having a curious love-hate relationship with it. It was good, and it was pretty, and yet I got sick of it so quickly. Maybe it was too salty for me. Boxed and packaged food usually is.

GooGoo wanted a picture of her food. I don’t know why she had the grumpface on.

But, I decided it would be fun to try to recreate this in vegan form. So, keep reading for the recipe.

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Today’s musical selection has nothing to do with chickens, rice, or Lipton. It is, however, nostalgic for me, and that is reason enough.

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In a heavy-bottomed pan, stir together:
1 1/2 cups brown rice
1 clove crushed garlic
2 T oil
3/4 tsp salt
1 1/2 T chicken seasoning
1/8 – 1/4 tsp turmeric

Turn on heat and cook rice for about 5 minutes over medium heat, stirring constantly, to toast rice.

When the oil is beginning to absorb, add:
3 1/3 cups water

Bring to a boil, then cover and reduce to a simmer. Allow to cook about 35 minutes. Turn off burner. Let stand 10 minutes before removing lid and fluffing with fork.