Peanut Butter and Chocolate... like a match made in Heaven (or the Reece's factory - either way). It's also one of my baby sister's favorite food combos. And since she's graduating from college tomorrow, I made these for her. (If they make it through airport security.)
What You Need: Brownie Mix
- oil, eggs, water (or whatever you need according to the box)
1 cup peanut butter
1/2 cup butter
1 package graham crackers (crushed)
1 cup powdered sugar
6 oz. milk chocolate chips (or candy bars), melted
2 Tbsp. Butter
These brownies are seriously easy, and dangerously fast to make. Are you ready?
Prepare the brownies according to the box, and spoon the batter into an 8"x8" square pan, lined with parchment paper. (This will help when you add the top layers. It makes it a lot easier to cut the brownies later.)
Bake as directed. (I think my batch was 28 minutes?? Just follow the instructions on the box.)
While the brownies bake, prepare the peanut butter layer.
Crush one package of graham crackers.
This means one of the little individually-wrapped packages inside of the box... NOT
the entire box!! It ends up being about 1/2-1 cup of crushed crumbs. (I'll measure more carefully next time after I crush them.)
I found the best way to crush them is to break them up a little in the package, then pour them into a ziptop baggie. Press most of the air out, then roll over the bag with a rolling pin
Soften/melt the butter and peanut butter in a large measuring cup. I put them in the microwave for about 45 seconds on high. You want them to be mostly liquid, but it doesn't have to be hot. Stir with a fork to combine.
Add the crushed graham cracker crumbs and the powdered sugar.
Stir until well mixed. Set aside until the brownies are done.
Melt the chocolate chips with the butter over low heat in a small saucepan... or in the microwave on 30% power, stirring often (every 30 seconds or so). Set aside until the brownies are out of the oven.
... back to the brownies...
As soon as the brownies are out of the oven, spread the peanut butter mixture over the top.
Spread the chocolate mixture over the top after that. Place in the refrigerator to set for about an hour.
Once the brownies have cooled, remove the whole thing from the pan. (I usually pull up on the parchment paper.) Peel the paper down the sides.
*A Note About the Chocolate:
If you want the chocolate to remain soft, you will want to use something like my ganache recipe. The chocolate chips and butter will cool hard when you put it in the fridge. Cut into squares.
Enjoy!
(I strongly recommend a glass of milk with these puppies!)
Click the Links Below to See: Mint-Chocolate Brownies Chocolate-Caramel Oatmeal Bars Other Chocolate Recipes and Ideas And don't forget, if you shop at
Amazon.com through my link
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