baking, chocolate, Christie Cote, desert, excursions in baking, graham crackers, no-bake, peanut butter, peanut butter bars
Or excursions in no-bake(ing)? This recipe doesn’t actually require baking so I’m not sure if this counts as an excursion in baking, but regardless it is a yummy desert!
The original recipe can be found HERE and I also made some tweaks by using Oreos instead of graham cracker crumbs with another excursion in Baking post, which can be found HERE.
The ingredients below are of the standard measurements. I used a 7 x 7 inch pan because I like thicker bars; user a larger pan if you want them thinner.
- 1 cup butter
- 2 cups Graham Cracker crumbs
- 2 cups confectioners’ sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tablespoons peanut butter
- Use an electric chopper or a food processor to turn the Graham Crackers into Graham Cracker Crumbs.
- Put the Graham Cracker crumbs, confectioners’ sugar, and 1 cup peanut butter in a medium bowl.
- Mix together until well blended.
- Press evenly into the bottom of an ungreased pan. With the standard recipe I like thicker bars so I use a square 7 x 7 inch pan. when I doubled the recipe I used a larger pan that was around 12 x 8 inches. The chocolate is for the next step, I just forgot to take a picture of it before I added it for this recipe.
- Melt the chocolate and 4 tablespoons of peanut butter together. I miserably fail at the stove method for doing this, so I used the microwave. I feel like you are less likely to ruin the chocolate this way. I microwaved in thirty second increments and stirred the chocolate and peanut butter together until it was fully melted and combined.
- Spread the chocolate mixture over the prepared crust.
- Refrigerate for at least an hour before serving.