This first recipe – you’d think I would make it something amazing and interesting – is wonderful in its simplicity…yummy creamy peanut buttery goodness topped with melted chocolate. It is a staple for potlucks, bbq’s, and Christmas platters (the latter being my current reason for mixing it up.)
First, melt some butter – well…not some butter, more like a whole cup. But the recipe makes a lot so don’t think about it now.
Then, add in a small amount of peanut butter – 1 1/2 cups. Continue NOT to think about it.
Crush up around 2 packages of graham crackers and put two cups into the butter/peanut butter goodness.
Add 4 cups of powdered sugar, and combine! It takes on the greatest texture…creamy, yet dense.
Spread into an 11 x 15 jelly roll pan and stick in the refrigerator for about 30 minutes to chill.
About 2 minutes prior to pulling it out, stick a bag of semi-sweet chocolate chips into the microwave and melt – best method is to microwave for 30 second segments of time, stirring each time.
Once melted, pour over the peanut butter and spread evenly using an offset spatula (if you don’t already have one of these, it is one of my favorite baking tools. Helps for spreading frosting, chocolate, and cake filling. I have the Pampered Chef variety in the large and small sizes.)
Chill again and cut up into small squares – SEE! There has to be only what, 1/2 a teaspoon of butter in each serving, right? ENJOY! They will go quickly at any event. (If you don’t eat them all before they get there.)
Peanut Butter Chocolate Bars
Adapted from a recipe from NANNA, (my bosses mother)
1 cup butter, room temperature
1 1/2 cup creamy peanut butter
2 cups crushed graham crackers
4 cups powdered sugar
12 oz (1 bag) semi-sweet chocolate chips
Combine the first four ingredients and pat down into an 11 x 15 cookie sheet. Chill for 30 minutes. Just prior to taking them out, melt the bag of chocolate chips in the microwave until smooth and spread over the top of the peanut butter mixture – work quickly as the chilled dough causes the chocolate to harden quickly. Wait until the chocolate is cool and hard, slice into small 2 x 2 inch squares. May be stored in an air tight container for up to a week!
So…how’d I do? Did you make it to the bottom of the post? Are you going to go make them now for your next Christmas goodie? WONDERFUL!!