Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the melted butter and graham cracker crumbs. Mix until the crumbs are fully coated and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking dish to create a solid layer.
- In the same bowl, add 1 1/2 cups of peanut butter and the powdered sugar. Using a spatula, mix until smooth and creamy. This filling should be thick and spreadable.
- Spread the peanut butter mixture evenly over the graham cracker base, smoothing it out with the spatula. Make sure to reach the edges for an even layer.
- In a microwave-safe bowl, add the remaining 1/4 cup of peanut butter and the chocolate chips. Heat in the microwave in 30-second intervals, stirring after each interval until the mixture is smooth and fully melted.
- Once melted, pour the chocolate mixture over the peanut butter layer. Use the spatula to spread it evenly, ensuring every inch is covered in chocolatey goodness.
- Refrigerate the baking dish for at least 2 hours, or until the layers are firm and set. This step is crucial for achieving perfect squares that hold their shape when cut.
- Once set, remove the dish from the fridge and cut into squares or rectangles, depending on your preference. Serve chilled or at room temperature for a delightful treat!
Notes
- Use almond butter instead of peanut butter for a nut-free option.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For clean cuts, use a sharp knife warmed under hot water before slicing.