Years ago, when I was young and punk rock, I was known as the “The Living Legend of Red River Street” (full disclosure: I only discovered I was called this a few weeks ago. I DO remember being The Empress of Red River) and associated with all manner of fabulously disreputable characters including The Satan’s Cheerleaders.
Now in point of fact, they weren’t disreputable at all and just a bunch of sweet, smart, creative women with a healthy sense of camp who could dance like the devil.
I’m not sure which one gave me the recipe for Satan’s Candy, but professional association aside, there is a special place in heaven for her.
1 bag bittersweet chocolate chips
1 bag white chocolate chips
1 cup smooth peanut butter
Salt (fancy if you’ve got it, Morton’s if you don’t)
Melt white chocolate chips in a large heatproof bowl and stir until smooth. Evenly spread in a thin layer over a large foil-lined jelly roll or lipped cookie sheet. Set aside. In same bowl, melt chocolate chips, stir until smooth and stir in peanut butter plus 1 tsp salt. When no streaks remain, gently spread peanut butter mixture over the white chocolate. Marble with a fork so the white and dark chocolate is attractively swirled. Sprinkle with yet more salt (trust me). Refrigerate or freeze until set. Break into small pieces and keep in fridge. Amazing.