This is one of those quasi-successful dishes, where I am posting a recipe because I liked something about it so much that I felt its defects were almost rendered irrelevant. You know, like holding together as opposed to crumbling and needing to be eaten with a spoon.
This is my 3rd attempt at peanut butter chocolate bars this week. I have other recipes that I love, such as these Mini Peanut Butter Cup Bars or Magpie’s Mom’s Peanut Butter Bars, but I was looking for the success of those recipes while trying out a new recipe.
I know, I must be bored or something. Sometimes you like to try new things even if you have a favorite, you know?
Only it turns out those bars were favorites for a reason. The first 2 recipes I tried were not worth keeping–I threw the first batch out (!) and the second recipe was decent so I sent them in to John’s work. This recipe was flawed–but OMG good. So I am sharing. And asking if anyone has any suggestions for tips on how to get the bars to hold together better? The pictures you see were by far the best of the bunch–in several cases the bottom layer just crumbled away.
So what makes these so good? Have you ever made Buckeyes? These bars are like Buckeyes with texture (texture, mind you, not structure) from the crushed graham crackers, which are an absolutely brilliant addition because they also cut the richness of the confection. They are still super-rich, don’t get me wrong, just not quite as rich. And I love that added texture.
I got the recipe from Lisa’s Kitchen–who seems to have had no problem slicing hers into beautiful little squares. Of course. 🙂
For the base:
1 1/2 cups of crushed graham crackers
1 cup of smooth peanut butter
1 3/4 cups of icing sugar
1/2 cup of butter, softened
For the topping:
1 cup of chocolate chips (I used a mixture of milk and dark chocolate)
3/4 cup of smooth peanut butter
In a medium bowl, mix together the graham cracker crumbs, peanut butter, icing sugar and butter until well combined. I used a food processor for this stage–maybe that was my problem? Press into a lightly greased 9″ X 13″ glass pan.
Melt the chocolate chips and peanut butter together in a heavy bottomed pan until smooth. Drizzle over the bottom layer, smoothing evenly with a spatula.
Chill until set and cut into small pieces.