26 graham cracker squares
(13 full rectangles)
16 tablespoons (2 sticks) unsalted
1 cup creamy peanut butter
2½ cups confectioners’ sugar
12 ounces semisweet chocolate,
chopped (or substitute
semisweet chocolate chips)
#1: Have ready an ungreased 9 × 13-inch baking pan.
#2: Break up the graham crackers and place them in a food processor.
Process into crumbs. (Alternatively, place the crackers in a sturdy
plastic bag and crush them with the smooth side of a meat mallet.)
You should have about 2 cups of crumbs.
#3: Melt the butter in a large saucepan over low heat. Remove from the
heat and stir in the peanut butter, mixing well until smooth. Stir in the
confectioners’ sugar and graham cracker crumbs. Scrape the mixture
into the baking pan and, using your fingers or a rubber spatula, press
down evenly to form a smooth layer.
#4: Melt the chocolate in a large metal or glass bowl set over a saucepan of
barely simmering water; stir constantly. When melted, pour the chocolate
over the peanut butter base and spread it evenly with a rubber spatula.
#5: Refrigerate the pan for about 30 minutes or let stand at room temperature
until the chocolate is almost set. (If you wait to cut the squares
until the chocolate is completely set, the chocolate will be difficult to
cut.) Using a bench scraper or a thin-bladed knife, cut into quarters
lengthwise, then cut crosswise into 8 strips for a total of 32 squares.
#6: Store layered between sheets of wax paper, in an airtight container
for up to 5 days; or refrigerate for up to 3 weeks; or freeze for up to
December 19. 2008 13:04
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