People have strong opinions about chocolate and peanut butter. For those in the “pro” camp, this recipe is heaven. For the cons, well, skip the blog this week!
These bars can be served as a casual pick-up treat or more formally with whipped cream as a plated dessert.
Depending on the size of the bars you cut, the yield can be anywhere from 15-32 bars. I like to cut them small because they are quite rich, but if you are looking to indulge, a large slab will certainly do the trick. This recipe can be halved and made in a square pan if a smaller quantity is desired.
For graham cracker crust:
4 cups graham cracker crumbs
1½ cups sugar
2 sticks butter, melted
For peanut butter filling:
4 cups peanut butter
3 cups powdered sugar
For chocolate topping:
4 cups dark chocolate chips
1 cup peanut butter
Preheat your oven to 350 degrees F. Spray a 13-inch-by-9-inch rectangular pan.
Make the graham cracker crust: Blend the crumbs, sugar and butter until the texture is uniform. It should hold together when you grab a fistful. Press the mixture firmly into the bottom of the pan. Bake it for 9 minutes or until the crust is beginning to brown. Cool it to room temperature.
Make the peanut butter filling: Mix the peanut butter and powdered sugar until it is completely blended, and press it evenly into the cooled crust.
Make the chocolate topping: In a microwave-safe bowl, melt the chocolate and peanut butter on 50% power for 3 minutes. Stir until smooth (heat it for another minute if the mixture is not totally melted). Pour the chocolate topping over the peanut butter filling, spread it out evenly and refrigerate it overnight covered with foil.
Cut it into squares, and serve it as a casual pick-me-up treat, or plate it and top it with whipped cream and shaved chocolate for a formal presentation.