Monthly Archives: August 2012

{peanut butter crack bars}

i’m sorry to do this to you.  really, i am.  because i am fair and kind, i will warn you: these bars are highly addictive – exercise caution in their presence.

these peanut butter crack bars owe their high addiction factor to two variables: they are childs’ play to make and they’re terribly easy to eat.  their moreishly smooth and creamy peanut butter base is topped with a thin lid of chocolate melted with peanut butter – a highway to the danger zone, if there ever was one.  i dare you not to consume spoonfuls of the base before it makes its way to the pan.

i found this recipe on la creativite de la fille and have tweaked it ever so slightly, so i am sharing my version of her lovely recipe below.

the main tweak i made was to use natural peanut butter instead of regular, processed peanut butter.  i’m always cautious when doing this, though, as there are instances where it just doesn’t work.  in this case, however, i’m happy to report that it worked out brilliantly (probably due in part to the fact that they’re not baked).  to compensate for the natural peanut butter and the unsalted butter substitutions, i’ve added a little bit of needed salt.  i also upped the quantity of peanut butter, which makes my version more peanutty-sweet than knock-your-teeth-out sweet.

and, for those of you who don’t trust yourselves in the presence of this confection, i can tell you that a half-recipe fits quite nicely into a standard loaf pan, which makes these bars far less dangerous.

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peanut butter crack bars (adapted slightly from ‘creativite de la fille’, who credits ‘let’s dish’)

for the base:
1 cup unsalted butter, melted
2 cups graham cracker crumbs (i blitzed more or less 1 sleeve of graham crackers in my food processor)
2 cups icing sugar
1 1/4 cups natural peanut butter
1/4 tsp of salt

for the topping:
4 tbsp natural peanut butter
1 1/2 cups semi-sweet chocolate chips

•in a large bowl, mix all of the base ingredients together until well blended. tip into an ungreased 9″x13″ pan and pat down evenly.
•melt the topping ingredients together (i do this in the microwave on 50% power for 60 seconds, stopping to stir, then in 30 second intervals, stirring each time, until it is melted. you can also do this in a pyrex bowl over a pan of simmering water, stirring frequently). pour overtop the base and spread evenly.
•refrigerate a minimum of 1 hour before cutting into squares.
•if you live in a hot/humid climate, or if you’re storing them for more than a day, you’ll want to keep these in the fridge.  either way, you’ll want them in an airtight container.

•  •  •

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