This comes from the classic "Silver Palate Good Times Cookbook" by Julee Rosso and Sheila Lukins.
18 slices Pepperidge Farm sandwich, or other very firm white bread
1 1/2 cups chunky peanut butter
1/3 cup vegetable oil
Preheat oven to 350 degrees. Trim crusts from 12 slices of the bread and cut the trimmed bread into 1/2 -inch squares. Place the squares flat on a baking sheet and bake just until lightly browned. Place the trimmed crusts and remaining 6 slices of bread on another baking sheet and bake until golden. Process in a blender or food processor to fine crumbs. Remove to a shallow bowl.
Heat peanut butter and oil in a small saucepan until well-blended and warm. Dip toasted bread squares completely into the peanut mixture and then coat with bread crumbs. Let the bread dry flat on a baking sheet. Store in an airtight container.
Makes about 8 dozen noshes.
Sunday, September 12, 1999
