My Grandma had this recipe in her recipe box more than 5 times so I knew it would be good. The best part is that it is super easy and it does taste just like a Reese’s Peanut Butter cup. These would be perfect to have out for the holidays. I took cold slices of it to the neighbors last night so they had a surprise dessert after dinner. It is basically peanut butter chocolate fudge. Next time I’m adding fleur de sel on top. Quickest recipe ever and so creamy and delicious!
2 sticks of butter or margarine
1 cup of peanut butter, creamy or crunchy (I use creamy)
1 lb. box of Confection’s sugar, or 2 cups powdered sugar
1 – 7 ounce chocolate bar, I use HERSHEY’S Milk Chocolate bar GIANT size
Melt butter and peanut butter over low heat, this will take about 5 minutes
Remove from heat and with a large spoon, stir in the powdered sugar until smooth
Pour in a 9×13 pan and smooth it to the edges. You can use a smaller pan for thicker squares such as an 8×8 or 9×9
Break chocolate bar into squares in a bowl and microwave in 20 second increments for about one minute total
Pour melted chocolate over the top of the peanut butter spread
Cool in the fridge for 3-4 hours
Cut into squares. Makes about 15-18.
Another version I found online: No-Bake Reese’s Peanut Butter Cups
Makes 16 bars. Bars stay fresh stored in the refrigerator. Serve chilled. Bars are gluten free if using GF graham crackers.
1/2 cup salted butter, melted
1 cup graham cracker crumbs (about 8 full sheets)
1 cup confectioners’ (powdered) sugar
3/4 cup + 2 Tablespoons creamy peanut butter (not natural style)
1 cup semi-sweet chocolate chips
Line a 8×8 or 9×9 square baking pan with aluminum foil. Set aside.
In a medium sized bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours in the freezer.
Recipe source: sallysbakingaddiction.com