Recipe by Redsie
Fast, easy and yummy! Adapted from a King Arthur Flour recipe
Top Review by SilverLeaf
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.
- 4 -5 whole graham crackers
- 3⁄4 cup graham cracker crumbs
- 8 tablespoons margarine, softened
- 1 1⁄4 cups confectioners' sugar
- 6 tablespoons reduced-calorie peanut butter
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- melted dark chocolate, to drizzle
Directions See How It's Made
- Arrange whole graham crackers in the bottom of an 8x8" square baking dish.
- In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
- Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour.
- Cut into squares and drizzle with melted dark chocolate.