I love this recipe. I found the basic recipe on Fifteen Spatulas and she has some beautiful peanut butter cups on display. I tried the peanut butter cups (according to the recipe post on Fifteen Spatulas) one night after the kiddos were in bed and Mr Napping was on a business trip, thinking, “hey, I’ve got an hour to kill before I go to bed.” THREE hours later… I thought “okay, I won’t be doing that again anytime soon.” And mine turned out way uglier than those at Fifteen Spatulas! Although, they were still delicious.
Delicious enough that I refused to give up on the recipe. I had done the Sugar Cookie Bars not too long before that, and thought hey, maybe these would work as bars too. So… I adapted the recipe to my not-stocked-by-a-chef kitchen and ran with the idea. Totally worth it.
– 16 oz milk chocolate chips (1 bag)
– 1/2 cup creamy peanut butter
– 2 Tbsp butter, melted
– 1/4 cup confectioner’s (powdered) sugar
– 2 packages of graham crackers, crushed (approximately 1-2 cups of crumbs)
– Line a 9×13″ pan with wax paper and set aside.
– Smash the graham crackers. We like them with some lumps. It makes the bars a little crunchy.
– Mix the peanut butter, confectioner’s sugar, and graham crackers together until they make a sticky mixture.
– Press the peanut butter mixture into the 9×13″ pan.
– Melt the chocolate chips and butter in a small sauce pan on the stove on medium heat. Stir until it is consistent and smooth.
– Pour the melted chocolate over the peanut butter mixture in the pan. Spread with a spatula to evenly cover the peanut butter.
– Refrigerate the pan for 1-3 hours or until the chocolate has set.
Yields approximately 48 squares.
I found the bars easiest to cut by taking them out of the pan, flipping them over on another sheet of wax paper and slicing through the peanut butter and then the chocolate with a warm knife. Enjoy!
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