My daughter LOVES to bake. I do not. My daughter LOVES chocolate and peanut butter together. I do too. So these satisfy BOTH of my quirks. My friend Lisa first introduced these to me about 8 years ago at my very first Cookie Exchange Party. I was HOOKED the second she said “You don’t have to bake them!”
These photos include a tiny candy cane because we made them for a holiday party, but no decor is the usual M.O.
For the bottom crust you will need:
- 14 Gluten Free Graham Cracker Squares
- 3/4 cups melted butter
- 1 1/2 cup powdered sugar
- 1 cup organic smooth peanut butter
Prepare a 9X9 glass baking dish with parchment paper (even up the sides) or double the recipe and use a silicone pad lined cookie sheet like I did!
Put the graham crackers into a food processor and pulse until small crumbs form. Then add the butter, sugar and peanut butter. Pulse until a dough forms. Place this onto the prepared dish and press down firmly to form a crust.
For the chocolate topping you will need:
- 3 cups milk chocolate chips OR your favorite dark chocolate squares OR 1/2 of both 🙂
- 3 tables peanut butter
I place these items in a glass bowl and melt them over a pot of boiling water (because I do not use/own a microwave). Don’t be tempted to stir it too soon…let it melt for at least 10 minutes. Feel free to smell the chocolate melting the entire time. I do…and it’s unreal. The waving of your hand over the chocolate is essential while doing this.
Pour the chocolate mixture over the crust (use a pot holder) and place in the refrigerator for at least an hour before you cut those cute squares.