As I have mentioned last week this month is National Peanut Butter Lover’s Month. Since the month is almost over I feel the need to give you one last peanut butter recipe. Well, the last for this month at least. In case you haven’t noticed I have a slight obsession with peanut butter. I seem to be passing this along to my 6 year old, for better or worse :) I made these as an alternative dessert for Thanksgiving. My husband does not like Pumpkin Pie, but he does like Reese’s Peanut Butter Cups. But, let’s be honest…I made these for me just as much as I did him.
I found this recipe on Allrecipes.com, and it received rave reviews. A few reviewers said they made these bars successfully with less butter. I was feeling a little guilty about all the food that was around, so I went for it and cut out 1/2 a stick of butter. They were amazing, but next time I will go all out and use the full 2 sticks. They were just slightly crumbly, and I am sure the additional butter would make them creamier. I also used a smaller than suggested 13×9 pan because I wanted the peanut butter layer to be thick! Just make sure to store in the fridge.
These would be a great addition to your holiday baking. They come together very quickly as well, because there is no baking involved!
- 1 cup butter
- 1 cup peanut butter
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1½ cups milk chocolate chips
- 4 Tbls peanut butter
- Melt butter and 1 c. peanut butter together. Add graham cracker crumbs and powdered sugar. Mix until fully combined. Press into a 13×9 baking pan. Refrigerate for 15 minutes.
- Melt chocolate chips and 4Tbls peanut butter together. Spread over peanut butter layer. Chill for at least 1 hour before serving.