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From the kitchen of One Perfect Bite...I hope at least a few of you share my enjoyment of chocolate and peanut butter desserts. The pairing in this candy-like confection makes me positively giddy and whenever these bars are around my resolve, which can be impressive, simply crumbles. I suspect you already have this recipe in your files, but I stumbled on it only a year ago and it has become my favorite go-to treat whenever I have the urge for something ridiculously sweet and truly terrible for me. I am in transit today and have some ridiculous layovers, so, my urges will definitely be met. Carrot sticks will simply not do it for me. The version I'm sharing today is all over the blogosphere, so, I had a really hard time determining whom to credit for the original creation of the bars. I ended up using date of entry as my guide and am, therefore, crediting them to Food.com because they published the earliest version I was able to find. Truth be told, I have no idea who first developed the recipe, but God should have a special spot in heaven for them, whoever they may be. Without further ado, here is the recipe for the world's finest no-bake peanut butter treat. Enjoy!
Reese's-Like Peanut Butter Bars...from the kitchen of One Perfect Bite courtesy of Food.com
1-1/2 cups graham cracker crumbs
1 pound confectioners' sugar (3 to 3 1/2 cups)
1-1/2 cups + 2 teaspoons peanut butter, divided use
1 cup butter, melted
1 (12 ounce) bag chocolate chips (milk chocolate, semi-sweet,bittersweet or combination)
1) Line a 9 x 13-inch pan with foil, leaving enough to hang over sides for lifting. Mist foil with nonstick spray. Set aside.
2) Combine graham crumbs, sugar and 1-1/2 cups peanut butter in a large bowl and mix well. Blend in melted butter until well combined. Press mixture evenly into prepared pan.
3) Combine 2 teaspoons peanut butter and chocolate chips in top of a double boiler or in a microwave bowl. Melt and stir together. Spread over peanut butter mixture.
4) Chill until just set. Use foil handles to lift from pan. Cut into bars (these are very hard to cut if the chocolate gets "rock hard". Yield: 36 bars
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