19 November 2013

Peanut Butter Cup Bars


There are few things better than a Reese's Peanut Butter Cup. You can look that up. It's a fact. My love of Peanut Butter Cups runs deep, so you need to believe me when I say that this recipe makes something that tastes identical to a Reese's Peanut Butter Cup.

I - DENTICAL.

This is actually the second time I've made this recipe. I made it for Christmas last year, but spaced out entirely during the process and forgot to line my baking pan with foil. Don't do this. It makes it impossible to take out. Frustrated, I almost dumped the entire thing in the trash when my attempts to take it out of the pan lead to it breaking apart; then I tasted it and saved the entire thing. I even managed to salvage a few pieces for family, but the leftovers, the pieces too far beyond saving, those were mine, and lord almighty were they good.

I haven't touched a thing in this recipe. It's perfect. The only thing I could do is ruin it. It tastes exactly like what it says it is. You could get fancy, make your own actual PB cups, or layer the bottom with chocolate and I wouldn't blame you for it. However, there is no need. Just the way it is, is entirely too easy and impresses everyone who tastes it. People make you feel like some kind of genius and you really didn't have to do anything for it.

~Adam

Peanut Butter Cup Bars

As featured on Brown Eyed Baker

3/4 cup graham cracker crumbs (Approx 11 graham crackers)
1 3/4 cups powdered sugar (201g)
1 cup smooth peanut butter (240g) -- not natural
3/4 cup unsalted butter divided into 1/2 cup and 1/4 cup (113g + 57g)
1/2 cup milk chocolate chips (88g) - I used Dairy Milk :)
1/4 cup unsalted butter

Line an 8" square pan with foil and grease with butter. Whatever you do, don't forget about this

In a medium saucepan, add 1/2 cup of butter and melt on low heat.

Once melted stir in powdered sugar until smooth.

Add Peanut Butter and graham cracker crumbs and mix until completely combined and smooth.

Pour mixture into prepared pan, smoothing out the top.

Add remaining butter and chocolate to the saucepan and stir until melted. Pour over peanut butter mixture and tilt the pan back and forth so that all of the peanut butter mixture is covered.

Cover with plastic wrap and allow to set in fridge for at least 30 minutes (I leave it over night).

Once chilled slice and into tiny pieces so you don't feel horrible eating three or four at once :)

1 comment:

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