These five-star cookies taste exactly like Reese’s Peanut Butter Cups - if not better! I’ve slightly modified the original recipe (from Cruising Cuisine, Kay Pastorius, 1997).
No-Bake Peanut Butter-Chocolate Bars:
1 c. (250 mL) graham cracker crumbs
2-1/2 c. (625 mL) icing sugar
1/2 c. (125 mL) melted butter or margarine
1 tsp. (5 mL) vanilla extract
2 c. (500 mL) creamy peanut butter (do not use “natural”)
2 c. (500 mL) chocolate chips, melted
2-1/2 c. (625 mL) icing sugar
1/2 c. (125 mL) melted butter or margarine
1 tsp. (5 mL) vanilla extract
2 c. (500 mL) creamy peanut butter (do not use “natural”)
2 c. (500 mL) chocolate chips, melted
To a large bowl, add graham crumbs, icing sugar, butter or margarine, vanilla, and peanut butter, combining well with clean hands or gloves.
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What foods these morsels be! Delectable - and easy.
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Press evenly into ungreased 9 x 13-in. (23 x 33 cm) baking pan. Place in refrigerator, uncovered, 10-to-15 min. to harden.
Pour melted chocolate over top, swirling evenly and gently, ensuring chocolate touches edges of pan. Chocolate will be thin, but sufficient. Refrigerate, uncovered, about 15 min. or until chocolate is firm (but not fully hardened) before slicing into bars. Return to fridge, chilling until chocolate hardens completely. Makes 32.
Finger Lickin’ Note: Because this is such an incredibly delicious bar cookie, the recipe yields just one serving!
Another Finger Lickin’ Note: Note: To find more high-energy bars, check out One Click: Energy Bars and Power Bars.
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