I started making a Peanut Butter Bar filled with the flavor of peanut butter. In the flavor department, peanut butter desserts are often lacking, but I wished to ensure that the peanuts in every bite had an undeniable taste.
It is almost always safer to use a normal, emulsified peanut butter when baking with peanut butter. Those are the standard market butter for the peanut brand, which are entirely mixed directly outside the shelf and have no dense oil coating on top.
All-natural butter (only ground peanuts) separates and may not be mixed into the blond or frosting base and a combined butter of the peanut. Although I like natural butter from peanuts to snacks and sandwiches, I strongly suggest having the emulsified butter baked with peanut.
Ingredients:
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tbsp peanut butter
Directions:
Mix the butter or margarine, graham cracker crumbs, confectioner’s sugar, and 1 cup of peanut butter in a medium bowl until well blended.
Push uniformly into the bottom of a 9×13 inch ungreased plate.
Melt chocolate chips with peanut butter into a metal bowl over simmering water or into a microwave, and stir occasionally until smooth. Spread over the crust that has been prepared.
Cool it down for a total of one hour before cutting into squares.
Notes:
Tightly cover bars, as a whole or cut into individual squares, and freeze for up to three months. I simply line up the squares between sheets of parchment paper in a freezer-safe jar. Thaw in the fridge overnight before serving.
Instead, you can use unsalted butter. In step 2 add 1/4 teaspoon salt and peanut butter.
I strongly recommend a refined, smooth peanut butter like Jif or Skippy for better texture. I don’t suggest peanut butter of oily or natural type to this recipe.
Ingredients
- 1 cup butter or margarine, melted
- 2 cups graham cracker crumbs
- 2 cups confectioners' sugar
- 1 cup peanut butter
- 1 1/2 cups semisweet chocolate chips
- 4 tbsp peanut butter
Instructions
Mix the butter or margarine, graham cracker crumbs, confectioner's sugar, and 1 cup of peanut butter in a medium bowl until well blended.
Push uniformly into the bottom of a 9x13 inch ungreased plate.
Melt chocolate chips with peanut butter into a metal bowl over simmering water or into a microwave, and stir occasionally until smooth. Spread over the crust that has been prepared.
Cool it down for a total of one hour before cutting into squares.
Notes:
Tightly cover bars, as a whole or cut into individual squares, and freeze for up to three months. I simply line up the squares between sheets of parchment paper in a freezer-safe jar. Thaw in the fridge overnight before serving.
Instead, you can use unsalted butter. In step 2 add 1/4 teaspoon salt and peanut butter.
I strongly recommend a refined, smooth peanut butter like Jif or Skippy for better texture. I don't suggest peanut butter of oily or natural type to this recipe.
