1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Peanut Butter Bars

By

Peanut Butter Bars
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
This recipe for Peanut Butter Bars produces rich candy squares loaded with peanut and chocolate flavor. The nutty, slightly crumbly base has graham cracker crumbs and lots of peanut butter, and the topping is silky chocolate with a hint of peanut flavor. I think these taste a lot like a certain famous peanut butter cup!

Ingredients:

  • 1/2 cup (1 stick) butter, melted
  • 1 cup graham cracker crumbs
  • 1 cup powdered sugar
  • 1/2 cup plus 2 tbsp peanut butter, divided use
  • 3/4 cup semi-sweet chocolate chips

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the melted butter, graham cracker crumbs, powdered sugar, and 1/2 cup of peanut butter in the bowl of a large stand mixer. Mix on low speed with the paddle attachment until the mixture comes together and is smooth. Alternately, you can stir all of the ingredients together with a wooden spoon in a large bowl.

3. Scrape the candy into the prepared pan and press it into a thin, even layer. Refrigerate the candy while you prepare the topping.

4. Place the chocolate chips and the remaining two tablespoons of peanut butter in a medium microwave-safe bowl. Microwave in 45-second intervals until the chocolate is melted and smooth.

5. Pour the melted chocolate over the peanut butter base and smooth it into a thin, even layer. Refrigerate until the chocolate is set and the bars are firm, at least two hours.

6. To serve, pull the bars out of the pan using the foil as handles. Cut the candy into small 1-inch squares and serve in paper candy cups. This candy is best after it has sat at room temperature for about 10 minutes, but it will become very soft if it gets too warm. Store candy in an airtight container in the refrigerator for up to one week.

©2014 About.com. All rights reserved.