When I need to whip up a dessert on short notice but want to make sure it’s going to taste amazing, I make chocolate peanut butter bars. Without fail, people go nuts over them; they’re like Reese’s cups … only better. What’s funny is that they’re embarrassingly easy to make (they call to mind the old Rice Krispies Treat commercials where the woman threw flour on her face and read a romance novel while pretending to bake the already-finished treats).
As you can tell from the ingredient list, this is not an especially svelte recipe–but it’s too good not to share. Besides, these bars are perfect to foist on your neighbors or bring to a party so you won’t be tempted to eat them all yourself.
Chocolate peanut butter bars
-2 cups graham cracker crumbs (best to use real graham crackers, but be sure to grind them until they’re very fine )
-3 cups powdered sugar
-1 cup melted butter
-1 cup creamy peanut butter
-13 oz. semi-sweet or bittersweet chocolate (I prefer dark, personally, and use Ghirardelli 60% cacao bittersweet chips)
Mix graham cracker crumbs and powdered sugar well. In a saucepan, melt the butter, then cool slightly; stir in the peanut butter, and add it all to the dry mix. Combine well, then spread it into a 9×13 pan (you can also use a pie plate). Place in freezer until it’s firm, then frost with melted chocolate. Stick it back in the freezer until the chocolate hardens, then remove. Let stand at room temperature for at least an hour before cutting into bars to serve.
-Camille
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Camille
{ 2 comments… read them below or add one }
This looks great…and choc and PB is my husband’s absolute favorite. I wanted to check on the butter: is that 1 cup butter (2 sticks) that you then melt? Also, do you serve these chilled or at room temp? I’m guessing you can keep them in the fridge after the chocolate has set in the freezer. Thanks…I found your blog through vitamin G and really like it!
Hi Julie! Yes, two sticks of butter, although I’ve used one and a half before with good results. You can serve the bars slightly chilled, but I think they’re best at room temperature bcs. they’re not so crumbly then. Look forward to hearing how they turn out!