Each year in my Easter basket, my parents would put in these delicious peanut butter Easter eggs. There were only a few, and I desperately tried to make them last, but I always ate them first because they were my favorite. (Yeah, saving the best for last is over-rated.) I even tried to barter with my sisters so I could get more, but it never worked, because these eggs were their favorite too. My youngest sister, Noelle, was a pro at saving the best for last, because she would save these eggs far into the summer. She used them to get what she wanted from us–you know, trading amnesty or something like that. However, only my middle sister Robyn would trade with her, and it stopped one year when she noticed the chocolate started to turn grey. (My guess is that Noelle forgot about that one many years ago, and it was probably Halloween candy and not these eggs. She usually traded what she knew we would want, not what she liked.)
My grandmother is in from out-of-town, and last night, the whole family, (including my sister and brother-in-law), had a wonderful dinner and enjoyed time together. I made these peanut butter bars for dessert. Taking one bite of this rich, decadent dessert reminded me of those Easter eggs of long ago. The second best part about this dessert is that it is the easiest thing I have made. It was in the fridge hardening up in less than 30 minutes. And my mom, grandma, sister, and I had to snitch a bit an hour later. You know, to make sure it was good enough to share with the boys. Believe me, we didn’t want to tell them how fantastic it was. And we almost didn’t, had Eric not asked what I made for dessert. He knows me too well! Anyway, you can cut it into bars like I did, or use an oval cutter to make them look like eggs. Any way you serve them up, they will be eaten before you get a chance to ask if anyone wants seconds. Enjoy! xoxo
Peanut Butter Bars
1 c (2 sticks) unsalted butter, melted and slightly cooled
2 c graham cracker crumbs
2 c powdered sugar
1 c +4 T peanut butter
2 ½ c semisweet chocolate chips
Using a double boiler, melt the chocolate chips. While the chips are melting, combine all the other ingredients in a mixer with a paddle attachment. Mix on medium speed until fully combined.
Press peanut butter mixture into an ungreased 9 x 13-inch pan. Pour the melted chocolate chips on top, using a spatula to spread evenly. Place into the fridge for at least an hour. Cut and serve immediately.
Recipe Source: adapted from allrecipes.com
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