Ingredients
The following ingredients have 12 Servings
- 6 tablespoons (¾ stick) unsalted butter (at room temperature, plus butter for greasing the baking pan (optional))
- nonstick cooking spray (, optional)
- ¼ cup firmly packed dark brown sugar
- 1 ¼ cups confectioners’ sugar
- ¾ cup creamy peanut butter
- ¼ cup graham cracker crumbs (, see Note)
- 2 cups (12 ounces) semisweet or milk chocolate chips ( or a combination of the two)
Instruction
- Lightly butter a 9-inch-square baking pan or spray it with nonstick cooking spray (or use a nonstick pan).
- Place the brown sugar, confectioners’ sugar, peanut butter, graham cracker crumbs, and 5 tablespoons of the butter in a medium-size bowl and beat with an electric mixer until well combined but still a bit crumbly, about 1 minute (it won’t get totally smooth; that’s okay). Press the peanut butter mixture evenly into the prepared baking pan in a thin layer, about 1⁄4 inch thick.
- Place the chocolate and the remaining 1 tablespoon of butter in a small saucepan over very low heat and melt, stirring frequently until smooth, about 7 minutes. You can also do this in the microwave, stirring every 20 seconds or so, until smooth, 2 to 3 minutes in all. Let the chocolate mixture cool briefly, then while still hot, using a rubber spatula, gently spread it over the peanut butter layer. Refrigerate, covered with plastic wrap, until the chocolate has firmed up, about 1 hour. Cut into 36 small (roughly 1 1⁄2-inch) squares.
