Peanut Butter Delights

If you’ve ever wanted a Reese’s cup you could cut with a knife and serve from a pan, this is it. Crushed graham crackers, peanut butter, a full pound of powdered sugar, and melted butter get pressed into a 9×13 pan, then topped with a thick layer of melted chocolate chips.

The graham cracker base gives these bars a sandy, crumbly texture that holds together just enough when you bite in, then crumbles apart on your tongue. It’s more interesting than the smooth fondant-style filling you get in store-bought cups.

Cutting before the chocolate fully hardens is the move that separates clean bars from a shattered mess. Score the chocolate when it’s still slightly tacky and it will snap cleanly along the lines once set.

Pro Tips

• Crush the graham crackers fine, not chunky. Big cracker pieces make the base uneven and it won’t press flat.
• Use creamy peanut butter, not natural. Natural peanut butter has oil separation that makes the base greasy and soft.
• Melt the chocolate in a double boiler, not the microwave. The gentle heat keeps it smooth and glossy. If you must use the microwave, go in 15-second bursts and stir between each.
• Store in the fridge. The butter and chocolate both soften at room temperature and the bars lose their structure.

Variations

• Use butterscotch chips instead of chocolate for a peanut butter-butterscotch version.
• Press a layer of mini marshmallows between the base and chocolate for a s’mores twist.
• Drizzle white chocolate over the top in thin lines before the dark chocolate sets for a bakery-style finish.