Chocolate Peanut Butter Bars

These decadent treats taste just like the brand name peanut butter cups, only butter I mean, better!

This is one of those recipes that I feel necessitates a disclaimer. These are so, so good, but…the butter. Oh, so much butter. How could they not be good, right? I make these on special occasions (Christmas, Father’s Day, and most recently, Super Bowl Sunday) and cut them into small rectangles or squares so I can savor a little treat and then give the rest away or serve them at a party. Because, seriously. If these stayed in my house for too long, there’s no telling what would happen.

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Click here for a printable version of this recipe

(makes 3 dozen or more depending on the size of squares/bars)

Ingredients:

  • 1 cup butter
  • 4 cups confectioners’ sugar
  • 2 cups peanut butter
  • 1 ½ cups graham cracker crumbs, finely crushed
  • ½ cup butter
  • 1 cup semisweet chocolate chips

Directions:

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Melt 1 cup butter over low heat. Remove from heat.

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Crush graham crackers (I used the ziploc/spatula handle smash technique this time, but sometimes I use the food processor) until they are fine crumbs and measure 1 ½ cups.

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In a large bowl, combine confectioners’ sugar and graham cracker crumbs. Add peanut butter, pour in melted butter, and stir thoroughly to combine.

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Spread mixture in a jelly roll pan. Pat down evenly.

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To Make Topping:

Melt together 1/2 cup butter with 1 cup chocolate chips. Spread this mixture over peanut butter mixture.

Chocolate Peanut Butter Bars

Refrigerate 1/2 hour. Cut into squares. Savor the yumminess.

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Test Kitchen! White Chocolate Raspberry Cheesecakes

Test Kitchen, you say? Clover and Thyme’s Test Kitchen is where I try a recipe provided on a product’s packaging that I have never tried before and give a report on how our family liked it!

raspberrycheesecake

Variations on this recipe are everywhere. Philly Cream Cheese sometimes uses it in their magazine ads, Fisher Nuts uses it on their packaging – I think I’ve even seen it on white chocolate chip bags. But I’ve never tried it. Continue reading

Pumpkin Pie

It’s the final day of Thanksgiving Prep Week, and what better way to finish things off than with dessert! This is a classic pumpkin pie recipe that I have had in my collection for at least 20 years. I tweak it a bit for my hubberman’s tastes (he hates nutmeg with a burning hot passion.)

Pumpkin Pie

  • 1 (9 inch) unbaked pastry shell
  • 1 (16 oz) can of pumpkin puree (about 2 cups)
  • 1 can of sweetened condensed milk
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg (I usually leave this out)
  • 1/2 tsp salt

Preheat oven to 425 degrees. In a large mixing bowl, combine all ingredients (except the crust!) and mix well. Place pastry shell in pie plate and pour pumpkin mixture into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out clean. Cool and serve.