1 c. (2 sticks) butter, softened
1 c. crunchy peanut butter
3 c. powdered sugar, sifter
1 1/2 c. graham cracker crumbs
1 2/3 c. chocolate chips, semi-sweet
Line a 13×9 inch pan with aluminum foil. In a food processor, combine butter, peanut butter, sugar, and crumbs (I made my own with Graham Crackers) until a ball forms. Press mixture into the pan using a spatula.
Over a double-boiler or in the microwave (with 1-2 TBSP of water), melt the chocolate chips. Stir, then spread over peanut butter mixture. Chill in refridgerator for about an hour. Allow to come to room temperature before cutting into squares. Store in refridgerator. Adapted from Paula Dean. ENJOY!
Categories: Desserts Tags:
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue