Peanut Butter Cup Freezer Bars
Ingredients
- 22 graham crackers
- 1 cup (2 sticks) unsalted butter
- 2 cups chunky peanut butter
- 1 ½ teaspoon vanilla
- 4 cups powdered sugar
- 7 ounces semisweet chocolate, chopped or chips
- 4 ounces milk chocolate, chopped or chips
- 1/2 cup (1 stick) unsalted butter
- 1/8 teaspoon kosher salt
Directions
- Line a 9 inch by 13 inch pan with parchment paper or tin foil, allowing an extra two inches to extend on both of the long sides of the pan.
- In a food processor, or in a large resalable plastic bag, puree or crush the graham crackers into a fine powder, leaving no larger pieces. Set aside.
- On very low heat, in a medium sauce pan, melt 1 cup of butter and the peanut butter, stirring until smooth.
- In a large mixing bowl, combine the melted peanut butter mixture, the graham cracker crumbs, vanilla, and the powdered sugar, and stir until completely combined.
- Transfer the peanut butter mixture into the lined pan, and pat it firmly and evenly into the pan.
- Melt the chocolate and ½ cup of butter.
- Stir in the salt, and spread the melted chocolate mixture over the peanut butter layer, using a spatula to evenly coat the top.
- Chill in the freezer until firm, about 45 minutes.
- Pull the long sides of the parchment paper or foil gently to remove the Peanut Butter Cups.
- Cut into 1 inch squares, and store in resalable plastic container or bag.
- Keep them in the freezer or refrigerator if desired.
