Chocolate Peanut Butter Bars

ChocolatePBBars

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Hello cupcakes! I’ve missed you over the holidays! I took myself a little vacation to recoup and enjoy the time with family. I really hope it was a special time of togetherness and celebration for you all! Did you guys try the chocolate covered cherries recipe I posted??! It would seriously make my day if you told me so. Leave a comment here, and say hello! I love hearing from you and all about your cooking adventures!

I really tried to organize a health motivated post for all you revolutionists out there. I really did, but I just couldn’t get one together in time. So avert your eyes if you’ve started your diet! Stay strong! You’re doing great!! ;) ;) ;)

This is one of my favorite, tried and true, family recipes that I’ve been making since I was probably old enough to turn on the stove-top. I’ve made them for school functions, fund-raisers, late night cravings, and countless holiday parties. It’s one of those desserts that you can throw together at the last minute when you’re pressed for time or short on ingredients. 5 ingredients, that’s all you need! And the prep is fast and relaxed. Just melt, layer, and chill.

No seriously, once you pop these sweeties in the fridge, grab you a cup of hot cocoa and read a good book. Your work here is done.

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Chocolate Peanut Butter Bars 

{makes one 13×9 pan}

[ingredients]

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1 1/2 sticks unsalted butter

1 cup peanut butter

1/2 cup graham cracker crumbs

2 cups powdered sugar

12 oz. semi sweet chocolate chips

[directions]

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Melt. Melt butter and peanut butter in saucepan over medium-low heat. Remove from heat. Stir in graham cracker crumbs, followed by powdered sugar. Meanwhile, melt chocolate chips in a double boiler {or use a heat proof glass bowl atop a small saucepan filled shallowly with water}.

Layer. Working quickly, spread the peanut butter mixture evenly in a 13×9 pan. Use a rubber spatula, evenly distribute the chocolate layer on top.

Chill. Cut into squares immediately to the desired size. Refrigerate, re-cutting after the chocolate has hardened slightly. Chill until firm. Pre-cutting allows for easy serving later on. Store leftovers in an air-tight container in the fridge.

source: my mom

//all photography by Susanna | {Re}visionary Life\\

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Comments

  1. Jenn says

    Do you think I could use vegan butter instead of real butter and these would turn out okay?

    • says

      Jenn! Honestly girl, I’ve never used vegan butter before so I can’t quite say, but if it’s similar to butter in consistency, I don’t see why it wouldn’t! Let me know how it turns out! I might just have to go and get some vegan butter now to see what it’s like ;) Hope that helps!

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