To produce the graham cracker crumbs for this delicious hit, I put the crackers in a large Ziploc bag then bang them with a meat mallet. A rolling pin would also work.
Ingredients
- 2 sticks butter, melted
- 1 cup smooth peanut butter, like Jif or Skippy (not “natural” peanut butter)
- 1 cup graham cracker crumbs, approx. 14 squares or 7 rectangles
- 1 lb powdered sugar
- 12 oz bittersweet chocolate, melted
Directions
- Butter a 9×13 inch baking pan.
- In a large bowl, stir together the butter, peanut butter, graham cracker crumbs, and powdered sugar. Pat into the prepared pan.
- Pour melted chocolate into pan over peanut butter mixture. With a spatula, spread the chocolate in an even layer.
- Refrigerate the candy for 45 minutes, then cut into squares. Note: You want to do this before the chocolate hardens completely.
- Store in the refrigerator, and, if possible, show some restraint!
—
Jenna Helwig, founder of Rosaberry, is a recipe developer, freelance writer, personal chef, and culinary instructor.
