Prep 15 mins
Cook 0 mins
This is about the closest you will ever get to a Reese's peanut butter cup! I prefer to process the graham cracker crumbs in the processor for this recipe otherwise I find them to be to "gritty" but that is optional, use only salted peanuts only for this and please do not omit them, they must be processed in a food processor until very finely chopped but don't over process or you will have peanut butter lol!! Yield is only estimated it will depend on the size of the squares. Prep time does not include chilling time.
- 3⁄4 cup firm margarine, melted (or use butter, margarine will give you a more authentic taste!)
- 1 cup reese's peanut butter (or use Skippy brand)
- 2 1⁄4 cups confectioners' sugar
- 1 cup graham cracker crumbs
- 2 tablespoons graham cracker crumbs
- 1⁄3 cup finely chopped dry roasted salted peanut
- 1⁄3 cup butter or 1⁄3 cup margarine
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup milk chocolate chips (or use 1 cup of either)
- 1⁄2 teaspoon vanilla
- Prepare a 9-inch or an 8 x 8-inch baking dish.
- In a large bowl combine 3/4 cup melted butter or margarine with 1 cup peanut butter; vigorously mix with a wooden spoon until combined and smooth.
- Add in confectioners sugar; mix until combined.
- Add in 1 cup plus 2 tablespoons graham cracker crumbs and finely chopped peanuts; mix with a wooden spoon until well combined.
- Press the mixture into the prepared pan; chill for 1 hour.
- For the topping; in a saucepan (or in the microwave) combine the 1/3 cup butter or margarine with both chocolate chips; stir over low heat until combined and melted, then add/mix in vanilla.
- Spread over the cooled peanut butter mixture.
- Refrigerate for 1 hour then cut into desired size squares (pre-slicing the bars when not yet completely cold will prevent the chocolate from cracking while slicing) return to fridge until completely cold.