Toffee takes time. Peanut butter has come today.

Banoffee is still going to have to wait. I've found a couple of different ways to prepare the toffee: I tried it the quick and fast way, which turned out well enough, but the long and time consuming way is supposed to be the more-recommended of the two and it's, well, long and time consuming and I just don't have the time currently.

But believe me, it's going to be worth it.

I'm headed to California for the weekend and I asked my brother if he wanted me to bring anything for him. Mom's peanut butter cup balls, he answered.

Well, that's not going to happen (they will probably melt between Phoenix and LA), but I'll post the recipe here in case I feel like making it when I arrive. (Looking it over, it's a very vague recipe, and one that we make differently now. I'll clean it up as best I can.)

Peanut Butter Cups

1 c. butter
1 lb. powdered sugar
2 c. old fashioned peanut butter
1 tsp vanilla
3 c. rice cereal
melted chocolate

Combine the butters, sugar and vanilla well in a large bowl. Then with hands mix in the rice cereal.

Next, you can either form the peanut butter mixture into balls and then cover with the melted chocolate, which is extremely messy and THE reason my mom only made these once in a while (because, really, fat content is not an issue).

OR you can spread the peanut butter mixture on the bottom of baking pan and pour the melted chocolate over it, cutting into bite size squares once the chocolate has cooled down. Much easier, better for portion control. And it's quicker, and that's all that really counts in my book when it comes to anything with peanut butter and chocolate in it.