Author Notes
These bars were served at my small private school in Houston for decades. When peanut allergies became more prominent, they only lived on as a euphoric memory for me and my classmates. Fast-forward ten years: after making a "healthy" version of these on my blog, I launched a quest to find the original recipe. We found it handwritten on a lunch order form, and actually traced the recipe back to my first-grade teacher. While this isn't a traditional family recipe, it made for one of the most formative food memories of my childhood, and I'm so excited to pass it down. Call it a "modern family" recipe, or call it anything you want, just don't call us late for dessert. These are the stuff of chocolate and peanut butter lovers' dreams.
[To be clear, this recipe is not my own, as it has been passed down through generations of teachers and cafeteria cooks and students, etc., at my small private school. I wrote this recipe based on the ingredient list we tracked back to my friend's mother. Yay for keeping recipes alive! It is posted on my food blog at http://wp.me/p2z1Vp-qy.] —Randle Browning
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Ingredients
- graham cracker crumbs, creamy peanut butter, confectioner's sugar, butter
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1/2 pound
graham cracker crumbs
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1/2 pound
unsalted butter
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1 cup
creamy peanut butter
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1 pound
confectioner's sugar
- chocolate chips, unsalted butter
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1 pound
chocolate chips (semi-sweet)
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2/3 cup
unsalted butter
Directions
- graham cracker crumbs, creamy peanut butter, confectioner's sugar, butter
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Crush graham crackers thoroughly, in food processor or sealed in a plastic bag. It should look like sand.
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In wide sauce pot, slowly melt 1/2 lb. butter over gentle heat (no sizzling). Stir in peanut butter. When incorporated, add confectioner’s sugar and graham cracker crumbs and stir until combined. Press filling into an even layer in a plastic-lined 9 x 13 in dish.
- chocolate chips, unsalted butter
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Meanwhile, gently melt chocolate and remaining ? cup butter in the microwave, stirring frequently and heating in 5- to 15-second intervals. (Alternately, melt chocolate and butter together in a double boiler). Pour chocolate mixture over the peanut butter layer in the dish and smooth into an even layer.
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Refrigerate for at least an hour, slice, and serve chilled or at room temperature.
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