3 Reviews

Fabulous! You can't get graham crackers in the UK, so I made a biscuit base by melting 2oz butter with 2 tbsp golden syrup, then stirring in 6oz crushed bourbon biscuits (Oreo cookies would probably be the closest US equivalent). I then pressed this into the base of the tin and chilled it while making the topping. Not only did it add a delicious chocolatey flavour, but it also provided a lovely colour contrast with the light brown topping. I used real butter, ordinary peanut butter and digestive biscuit crumbs for the topping and had no problems with it being too sloppy, even when stored at room temperature.

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SilverLeaf September 30, 2007

The flavor of this is FABULOUS! My only problem is that the topping was too goopy to cut this into squares. In the future I will just use it as a dip for graham crackers. I used natural unsweetened peanut butter, gold n' soft tub margarine, honey graham crackers and semi sweet chocolate chips melted and spread over the top. I did wonder if butter would make it firmer when refrigerated? Made for 1-2-3 hit wonders.

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Engrossed July 04, 2007

I made this for my DS using regular PB, also I increased the vanilla to 1 teaspoon, this is a wonderful easy no-bake recipe that I will make again, thanks Reds!...Kitten:)

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Kittencal@recipezazz February 13, 2007
Peanut Butter Graham Squares With Dark Chocolate Drizzle