Try this Peanut Butter Bars recipe.
- Carbohydrate 670.644451401336 g
- Cholesterol 488.050000412573 mg
- Fat 279.962637749995 g
- Fiber 16.9755000548727 g
- Protein 39.0423125307294 g
- Saturated Fat 150.085567636692 g
- Serving Size 1 1 recipe (1050g)
- Sodium 2712.32875154482 mg
- Sugar 653.668951346464 g
- Trans Fat 16.8664137643252 g
- Calories 5159 calories
Step-by-step
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
Will a standard glass baking dish work just as well as metal for pressing the crumb crust? Glass retains heat differently and cools slower, so stick to a standard 9x13-inch metal pan to ensure the butter and sugar base sets evenly without weeping fat along the edges. When melting the semisweet chips and the supplemental peanut butter together, utilize a double boiler over simmering water rather than direct heat; chocolate scorches easily above 120 degrees Fahrenheit, turning grainy and dull. Stir the topping continuously with a rubber spatula until the mixture achieves a glossy, uniform sheen before pouring it over the chilled base. Chill the assembled pan in the refrigerator for a minimum of one full hour to firm the fats sufficiently for clean slicing. For dietary adjustments, butter can be swapped for plant-based margarine at a strict one-to-one ratio without altering the structural integrity of the crust. Store finished squares in an airtight container in the refrigerator for up to five days.
