So, this happened.
Here’s how: after drinking 3 large cups of tea (with the help of my new Keurig – love that thing), trying to concentrate on reading and keeping myself occupied with housework, I was no longer able to resist the urge of entering my kitchen to whip up something containing loads and loads of peanut butter. It goes without saying that chocolate had to be part of the cast of characters because you never separate best friends. Peanut Butter & Chocolate = BFF.
You see, I was avoiding our kitchen all morning because I knew that me being trapped in the house with a pan of these bars could cause major damage. To my waistline, thank you very much, MN Snow/Frozen Tundra Day. The fact that these bars take almost no time to make or work to prepare, wasn’t helping my case. I was left with no excuse why I had to stock up on calories after working so very hard in the kitchen. But yeah, I still could not be deterred from eating an undisclosed amount of these.
Do not keep reading if you’re planning on keeping your food-related resolution this year. Unless you’re in need of lots of protein, which these bars are totally delivering.
This is another gluten-free recipe as long as you make sure your graham crackers and chocolate chips don’t contain gluten. It was the perfect thing to make since I had both of them leftover from my Flourless Chocolate S’more Cookies.
Definitely one of my all-time favorite bars.
And I can’t fail to mention that these bars taste like Reese’s’ Peanut Butter Cups. Just better. So much better. It’s like having a giant peanut butter cup all to yourself or for you to share if you feel so inclined. It is out of this world delicious. If you’ve ever eaten a Reese’s PB Cup you know exactly what I’m talking about and don’t need much convincing. If you’ve never tried one, please, please go ahead and make these now. It’ll probably take you less time to make these than driving to the store and buying a bunch of pb cups. Be ready to have your world rocked.
Here’s the recipe for you. Have a fabulous Wednesday!
- 1/2 cup salted butter, melted
- 3/4 cup confectioners' sugar
- 1/4 cup brown sugar
- 1 cup crushed graham crackers
- 1 cup creamy peanut butter (regular not the natural or less fat kind)
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup plus 2 tablespoons creamy peanut butter, divided
- Line an 8x8 inch baking pan with aluminum foil or parchment paper and spray with cooking spray.
- 1. In a medium microwave-safe bowl, melt butter and add confectioners' sugar and brown sugar. Mix with a rubber spatula to combine. Add graham cracker crumbs and give it a good stir. Last but not least, add creamy peanut butter and stir until smooth and thoroughly combined. Spread in an even layer in the prepared baking pan. Set aside.
- 2. In another bowl, melt 3/4 cup chocolate chips and add 2 tablespoons creamy peanut butter, stir until melted. Spread over peanut butter bars. Next, heat 1/4 cup peanut butter in the microwave for 20-30 seconds (it helps with the pouring). Drizzle peanut butter over the chocolate, creating 5-6 straight lines. Rotate pan 90 degrees and using a toothpick, drag it through the lines, creating the pattern. Repeat 5-6 times. Cover pan and refrigerate for at least 2 hours before cutting. Enjoy!
- Bars will keep up to 2 weeks in the fridge.
- *Swirling technique from marthastewart.com