Ingredients
18 slices Pepperidge Farm or other firm white bread
1 1/12 cups chunky peanut butter
1/3 cup vegetable oil
Preparation
Preheat oven to 350F. Trim the crusts from 12 slices of the bread and cut the trimmed bread into 1/2" squares. Place the squares flat on a baking sheet and bake until just lightly browned. Place the trimmed crusts and the remaining 6 slices of bread on another baking sheet and bake until golden. Process in a blender or food processor fitted with a steel blade to fine crumbs. Remove to a shallow bowl. Heat the peanut butter and oil in a small saucepan until blended and warm. Dip the toasted bread squares completely into the peanut mixture and then coat with the bread crumbs. Let the bread dry flat on a baking sheet. Store in an airtight container.
