These peanut butter bars are so easy that I made them two days in a row. The second time I only made them because I got bored in the 15 minutes that some cookies were baking and decided I'd make another batch. That is how easy they are.
Let me also apologize for the extreme time lapse between my last post and this one. Unfortunately, I've been studying up a storm instead of baking up a storm. I guess that's good though, right? I also realized there may be a direct correlation between the 3lbs I lost and the break from blogging. Now time to gain them back!
Last year, the dorm I lived in had a food court on the bottom level. Yes, it was dangerous to be surrounded by an all-you-can-eat buffet the whole day. They also had late night food (chicken fingers, personal pizzas, cheesesteaks, etc.) until 11 p.m. every night. Places like this are the reason people gain the freshman 15. One of my favorite things to get from there was a delicious peanut butter bar that only showed up a few times a month. These bars were so good that if you went any later than 6 p.m. you could forget any chance of grabbing some. My tactic: go at lunchtime and get a stack of them to bring up to my mini-fridge. My love of desserts really is dangerous. However, I have just now realized that these amazing peanut butter bars were really a simple mix of five ingredients. 5! And it takes only a few minutes to make.
I crushed up my own graham cracker crumbs for the recipe. I found that I really liked the crunch of the small pieces that didn't turn into full crumbs.
So, two days in a row I've made this. We'll see what tomorrow has in store.
Peanut Butter Cup Bars
Recipe from Stylish Cuisine
1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.) I used 8x8
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.
Yield: 16 or more bars (depending upon how big you cut them)