Recipe: Peanut Butter Graham Squares
Last Friday we went to a dessert party, where everyone brings a dessert to share and at the end of the night we divvy up all the leftovers to take home. Mmmm… such a delicious idea.
I wanted to make something new, relatively quick, easily transportable, yet impressive and finger-lickin’ good. Bonus points if I didn’t need to have the oven on for very long since we’re in the throws of hot, humid summer. Enter this no-bake bar recipe from a new-to-me cookbook I have out from the library:
Peanut Butter Graham Squares
(from The King Arthur Flour Cookie Companion)
These rectangles sport crispy graham cracker bottoms, a wonderfully smooth and creamy peanut butter middle, and just the right touch of chocolate on top. They look very grown up when cut and arranged on a plate, but the flavor appeals to children (of all ages).
11 whole graham crackers (6 ounces)
1 1/2 cups graham cracker crumbs
1 cup (2 sticks, 8 ounces) unsalted butter
2 1/2 cups (10 ounces) confectioners’ sugar
3/4 cup smooth or chunky peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups chocolate chips
Line a 9×13-inch pan with the graham crackers. In a medium-sized mixing bowl, combine the graham cracker crumbs, butter, sugar, peanut butter, vanilla, and salt, stirring until smooth. Spread the mixture evenly over the graham crackers and chill for 1 hour.
When the mixture is chilled, melt the chocolate chips over low heat, stirring until smooth. Pour the chocolate over the peanut butter filling, spreading it evenly over the top. Allow the chocolate to cool until set. Cut into bars and serve.
Cook’s note: I used smooth natural peanut butter, and probably closer to 1 1/2 cups of semi-sweet chocolate chips with a little shortening thrown in for a smoother, shinier finish.