Simply Chocolate and Peanut Butter

6 08 2010

Baking is one of my most favorite activities.  My recipe file contains three times as many cards for desserts than all the other categories combined.  I’d rather bake brownies than cook chicken curry.  I’d rather assemble a cheesecake than a casserole.  Maybe it’s because I was born with more than one sweet tooth.

Lately baking is a no-no.  Before I even taste my latest creation, I’ve gained 5 pounds.  Why is it that as I get older I appreciate food so much more, but I can’t eat as much of it?!?

Having a party is an allowable excuse to bake.  So today I’m making my chocolate and peanut butter squares.  For those of you who have asked for the recipe and those who were at the Art Bank for the opening of my husband’s show, here is the recipe.  But I warn you.  Just reading through the recipe will add an inch to your waist!  (Typing the directions out has added TWO to mine!  OK, maybe it was eating the squares that came out misshapen before I took the photo.)  Part of their charm is that this is a really, really fast and easy recipe (no baking, just assembling), and so rich, it never fails to impress.


1 envelope of graham crackers (one of the 3 packages inside a box)

2 cups powdered sugar

2 sticks of butter (not margarine)

18oz jar of peanut butter

12 oz chocolate chips (Ghiradeli’s are the best!)

Bottom layer: Crush the graham crackers, stir in the powdered sugar.  Melt 1 1/2 sticks of the butter and stir in.  Melt the peanut butter (I remove all the foil sealing the top, then microwave for 1 minute) and stir in.  Pour the mixture into a 9×13″ cake pan and chill in the refrigerator.

Top layer: After the bottom layer is cool to the touch, melt the remaining 1/2 stick of butter with the chocolate chips (microwave for 1 minute and stir – repeat until melted).  Spread chocolate over the peanut butter.

The most difficult part of this dessert is getting the squares out of the pan.  After the chocolate has firmed up, cut into 1″ squares.  Cutting will be easiest at room temperature, but then pop the pan in the fridge for about 10 minutes since removing them from the pan will be easier if they are cool.  The first couple are hard to get out (snacks for the cook!)  I use a fork; spatulas are too big.  If you are serving them in a warm location, keep refrigerated until a few minutes before serving since all the ingredients will melt rather quickly.


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