When I was a teenager, I remember helping my mom making some chocolate peanut butter bars for the first time. And honestly I wonder if that was a really good thing, or a really bad thing. Why? Because I ate the whole batch- in two days. In fact, that may have sparked an argument between my dad and me because he went looking for one…and they were all gone. It wasn’t me. It was the dog. Or my friend across the street. Or my mom. Or, maybe HE was the culprit and ate them so quickly that he forgot it was him. Unfortunately, I had the tummy ache as evidence from wolfing them all down…but it was so worth it, and I ended up finding myself in the kitchen the night after I made them this time as an adult, pulling “just one more” out to eat. Some things never change…but at least I didn’t eat the whole batch.
Since my family is a bunch of peanut butter fanatics, the situation presented itself perfectly when they were all coming over for lunch. As my brother was eating one of the Pizza Rolls, I warned him to save room for these bad boys. He rolled his eyes and sighed, then said, “You know, I feel like Hansel coming over to your house because you keep trying to fatten us up. Are you planning to cook us?” I cackled at him and said, “Yes. Now, eat.”
Peanut Butter Layer
1/2 cup unsalted butter, softened
1 3/4 cups confectioners sugar
1 cup creamy peanut butter
3/4 cup graham cracker crumbs
Line a square 8×8 inch pan with foil, leaving enough to hang over the sides, then rub some butter on the bottom and sides of the foil. In a medium saucepan, melt the 1/2 cup butter over low heat. Once melted, remove from heat and stir in confectioners sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the pan in an even layer.
1 cup semisweet chocolate chips
1/2 cup heavy cream
Heat heavy cream in a microwave safe container for 60-90 seconds, just until it starts to bubble. Pour over chocolate chips in a small mixing bowl and let sit for 1 minute. Whisk together until chocolate is completely melted, pour over peanut butter layer and smooth into an even layer. Place pan in refrigerator to set for at least 30 minutes. Remove from pan using the foil overhangs and place on a cutting board. Use a sharp knife and slice into 16 bars, store in airtight container in refrigerator for up to 1 week.