Peanut Butter Chocolate Squares
A no-bake favorite for peanut butter lovers, layered with a whole wheat cookie base, a creamy peanut butter layer, and a rich chocolate topping.
Ingredients
whole wheat crackers (13 full rectangles)
26
unsalted butter
16 tbsp (2 sticks)
crunchy peanut butter (smooth style)
1 cup
powdered sugar
2½ cup
semi-sweet chocolate, chopped (or substitute semi-sweet chocolate chips)
12 oz
Instructions
1
Prepare the Cracker Crumbs
Prepare an ungreased 9 × 13 inch baking pan. Break the whole wheat crackers into a food processor. Process into crumbs. (Alternatively, place the crackers in a sturdy plastic bag and crush them with the flat side of a meat mallet.) You should get about 2 cups of crumbs.
2
Make the Base Layer
Melt the butter over low heat in a large skillet. Remove from the heat, stir in the peanut butter, and mix until smooth. Stir in the powdered sugar and the whole wheat cracker crumbs. Scrape the mixture into the baking pan and press it evenly with your fingers or a rubber spatula to form a smooth layer.
3
Make the Chocolate Layer
Place the chocolate in a large metal or glass bowl set over a small saucepan of gently simmering water; stir constantly. Once melted, pour the chocolate over the peanut butter base and smooth it out with a rubber spatula.
4
Chill and Cut
Refrigerate the pan for about 30 minutes, or let it sit at room temperature until the chocolate is nearly set. (If you wait until the chocolate is fully set, it will be difficult to cut.) Using a bench scraper or thin knife, cut lengthwise into four equal strips, then crosswise into 8 strips for a total of 32 squares.
