Peanut Butter Cup Bars

They go together like butter and hot toast. Like oil and vinegar or salt and pepper (or even better, like Salt 'n Pepa!). But like all famous couples, being food or otherwise, they have their ups and their downs, make ups and breakups, and people are always judging whether they are hot or not (People are still talking about food trucks being in or not. Really? Still?). But while peanut butter & jelly are like Brad and Jen; classic, satisfying and simple yet dull, peanut butter and chocolate are like Brad and Angelina; luscious, appealing, hedonistic and down right mouthwatering. Not that I'm one sided or anything...

But back to the point. Peanut Butter Cup Bars. Because I was too lazy and time-pressed to spend time spooning them into small paper liners to make cups. But I needed to make something, because my fiance might think I'm crazy if I went with Plan B: standing in the kitchen eating peanut butter by the spoonful followed by a piece of dark chocolate. Hmmm...

Peanut Butter Cup Bars Adapted slightly from Brown Eyed Baker
Makes 16 Bars


1/2 cup unsalted butter
1 3/4 cups powdered sugar, sifted
1 cup smooth peanut butter
3/4 cup graham cracker crumbs

1/4 cup unsalted butter

1/2 cup dark chocolate chips (or chopped chocolate)

Line an 11x7 rectangular pan* with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

In a medium saucepan, melt the 1/2 cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan with a buttered spatula and smooth the top.

In the same, now empty saucepan, melt the 1/4 cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and tilt the tin until the top is evenly coated.

Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.

*You can also use an 8x8 square pan.

I'd like to take this moment to thank Mr H.B. Reese. The world would have been a dark, dark place if not for you and your extraordinary and delectable invention of 1923, the Reese's Peanut Butter Cup.