I made these last week for some friends at school who were helping me out by listening to me practice my dissertation defense presentation. They have been described as “peanut butter and chocolate heaven bars”, and one person even reported that they dreamt about them and woke up with night sweats. So, you know, eat at your own risk.
I found the recipe for these tasty bars on Sally’s Baking Addiction. They can be made gluten free by using GF graham crackers (or GF snickerdoodles, like I used!).
- 1/2 cup butter, melted
- 1 cup graham cracker crumbs (about 8 full sheets)
- 1 cup powdered sugar
- 3/4 cup plus 2 tbs creamy peanut butter (not the natural kind)
- 1 cup semi-sweet chocolate chips
Line an 8×8-inch or 9×9-inch pan with foil. Set aside.
In a medium-sized bowl, combine the melted butter, graham cracker crumbs, and powdered sugar. Add the 3/4 cup of peanut butter and mix until well combined. Spread this evenly in the bottom of the pan.
In a microwave safe bowl, melt the chocolate chips and 2 tbs peanut butter in 30-second increments until everything is completely melted and smooth, stirring after each time you microwave. Spread this on top of the peanut butter mixture, in an even layer.
Put the pan in the fridge, and allow it to firm up before cutting (3 hours or so). Cut into whatever shape you’d like and eat! It’s best if you serve them well chilled, as they get kind of messy once they get warm.