Homemade Reese’s Peanut Butter Bars

It’s been kind of heavy around here lately with mental illness, fat activism, and whatnot. How about some plain old deliciousness instead? Now that my fat acceptance writing will primarily end up at GLORIFY, I’m ready for LoveLiveGrow to settle back into more of a peaceful-at-home kind of groove. First up, food!

Simple, peaceful food for me usually means either eating out (yes!) or doing salad bar style eating at home. Every now and then I dive into cooking something. It’s usually a lot of trouble and a huge mess, but the results are to-die-for tasty.

I found this post through Pinterest, and I had to give it a try myself. I do love Reese’s peanut butter cups, and this recipe promised to be simple.

Ingredients
1 cup melted butter
2 cups graham cracker crumbs/powder
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

I had to wait a whole day for my gratification on this because we didn’t have graham crackers. Everything else, though, I consider a staple.

Step One:

Crumble up the graham crackers. We crumbled two of the packages from the graham cracker box. It looked like a bit more than two cups, plus Dylan ate some in the process. I don’t do precise cooking.

 

Basement Cat was on the table through all this smashing, which explains why I’ll never have a Certified Domestic Kitchen in my home.

We did some crumbling by hand, then I tried to crumble some in the mixer. That wasn’t getting the job done, so I spread the crumbles out on a baking pan and went after it with a big round biscuit cutter like it was a pile of meth rocks, which worked much better. Just in case you mistakenly thought this was some kind of wholesome baking expedition.

Step Two:

In your mixing bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. You know it’s going to be good when you pour in the whole cup of butter.

Step Three:

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the extra peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. The liquidier the chocolate is the easier it will smooth out. I’m sure by this time you will have tasted the peanut butter mixture and said to yourself HOLY SHIT IT TASTES JUST LIKE REESE’S. If you haven’t, what is wrong with you? Get busy nomming.

Step Four:

Refrigerate for at least one hour before cutting into squares. We don’t have a refrigerator right now. Ours broke, then an incompetent repair person came out, then a competent one, then a long warranty refund process, then the wrong fridge was delivered. Our new delivery date is Wednesday, and we’ve been without one for about two weeks. Fortunately it’s about 35 degrees outside, so I just put the bars outside to cool. I should have waited longer. They were still a bit gooey when I took the last  photo and bit in. A few hours later for round two eating and they were much firmer.

Just the Recipe, Please

Ingredients
1 cup melted butter
2 cups graham cracker crumbs/powder
2 cups powdered sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
Crumble up the graham crackers. In a mixing bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water or in the microwave, melt the chocolate chips with the extra peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Share: