I ended up letting my husband pick the recipe and no surprise that it involved his favorite combination of flavors...peanut butter and chocolate! What made me happy was the fact that this recipe came together ridiculously quickly and easily. All it requires is melting the ingredients on the stove top, pouring it into a pan, and allowing it to set in refrigerator. Perfect for the novice chef or busiest of people looking to impress.
The concept is a peanut butter cup but in bar form. It delivered! My husband originally told me to take the pan of treats to work but after one taste, he changed his mind and hoarded them. My father-in-law said it was the best "fudge" he has ever eaten and happily went for seconds. What set these apart for me was the slightly crunchy texture that came from the graham crackers. Who would've known?
Oddly, I don't have an 8x8 pan in my kitchen so used a 9x9. This works fine but results in a thinner bar and more squares (yah!). The thinner bar I actually enjoyed because any thicker it would be too rich for me to enjoy. However, the increased surface area made my chocolate layer suffer slightly. In the future, I'd increase the amount of chocolate layer and have noted these changes below. In the spirit of being lazy and not wanting to buy a bag of peanut butter chips just for decorating, I used straight-up peanut butter that was melted slightly in the microwave. Delicious and pretty, too!
One Year Ago: Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls (my first Secret Recipe Club reveal...wow time flies!)
Two Years Ago: Churro Bites
Four Years Ago: Grandma B's Spaghetti Meatballs
Peanut Butter Cup Bars
- 3/4 cup unsalted butter
- 1 3/4 cups powdered sugar
- 1 cup smooth peanut butter
- 3/4 cup graham cracker crumbs
- 1/3 cup unsalted butter
- 1 cup bittersweet chocolate chips (or chopped chocolate)
- 2 Tablespoons smooth peanut butter
- Line a 9x9-inch square pan with foil, leaving enough to hang over the sides. Butter the foil and set aside.
- In a medium saucepan, melt the 3/4 cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar. Add 1 cup peanut butter and graham cracker crumbs and stir until combined and smooth. Transfer the peanut butter mixture into the prepared pan, even out and smooth the top with a rubber spatula or by tapping it gently on the counter top.
- In the saucepan, melt the 1/3 cup unsalted butter. Add the chocolate and stir until almost completely melted, remove from heat, and continue stirring until completely smooth. Pour over the peanut butter layer and smooth into an even layer using a rubber spatula.
- Put the remaining 2 Tablespoons of peanut butter to a zip lock bag. Microwave for about 30 seconds. Snip the corner of the bag and drizzle in a decorative pattern on top of the chocolate layer.
- Refrigerate the Peanut Butter Cup Bars at least 30 minutes to set. Remove from the pan by lifting the foil and place on a cutting board. Cut into 25 bars (5 rows by 5 columns). Store in an airtight container.