They taste like Reece’s Peanut Butter Cups, I swear. And they’ve got that little crunchy something that I always thought was peanuts but wasn’t.
These are not low carb and they are not keto – although, they probably could be, with the exception of the graham cracker crumbs – not sure what you could substitute for those.
I make a pan of these, cut them up into irregular squares and rectangles because I can never get them even, and put them into the fridge or freezer. I do this in the hopes that I don’t eat them all in a day or two. I had one for breakfast this morning….well, a snack before breakfast. In fairness, though – I had one, then I went for a 6 kilometre walk, then I came home and had breakfast….at 2:30 pm, so the sugar in this got me through the walk (I don’t recommend this plan, at all).
- ½ cup butter, melted
- 1 cup peanut butter
- 1 cup graham cracker crumbs
- 2 cups icing sugar
- 1 cup chocolate chips, I used semi-sweet
- 1 TB butter
Melt your butter using your preferred method and add to a medium sized bowl. I actually melted both the butter and the peanut butter. The peanut butter mixes better when it’s a bit melty.
Add in the graham cracker crumbs and the icing sugar and mix. Mix until you can’t mix any more, then mix a bit more. Towards the end, the mixing gets tough, but it can be done. You’re looking to make sure there’s no streaks of icing sugar or lumps of graham cracker crumbs.
When it’s all mixed, pour into a baking dish. If you want thick squares, pour into an 8”x8” or 9”x9” pan. I wanted thinner ones, so I used a 9”x13” pan. Whichever you use, spread out the peanut butter mixture and press it down. You can use a glass, a spatula or your hand. I used my hand, the spatula was just picking up pieces of the mixture and plopping it elsewhere – there was no smoothing happening. Try to get it reasonably even. When I first thought I was done, I had a considerably thicker left side than the right and had to go back and smooth it a bit more.
Melt your chocolate chips and the additional tablespoon of butter, either in the microwave on 15 second bursts or in a double boiler. Don’t overdo this or your chocolate will break. Basically, you want to melt the chips until they are softened and when you mix, the residual heat will continue melting them. Mine took a 30 second burst and two 15 second bursts in the microwave. I mixed between each burst and after the last one, the chips were just softened lumps in the bowl. As I mixed, they finished melting and smoothed right out. It may take longer, it just depends on your microwave.
The double boiler or a bowl over a saucepan of water is actually easier, if a little longer. As long as you melt on a medium low heat, and stay there mixing, you’ll be fine. It’s kind of funny, not much will happen, either in the microwave or over the saucepan, and you’ll start to despair of them ever melting and then, blam, melty!
Once your chips are melty and smooth, pour on top of the peanut butter base and spread out. Stick in the fridge to set.
Cut into squares or lopsided bits and pieces, whatever makes you happy, and store somewhere cool.
If you want to be generous, you can share with family and friends….if not, I won’t tell.