Submitted by Mary Beth Cheney
Original recipe by Paula Deen
Ingredients:
1 c. butter or margarine, softened
1 c. crunchy peanut butter
3 c. confectioner's sugar, sifted
1 1/2 c. graham cracker crumbs (1 1/2 packages)
1 1/2 c. semisweet chocolate chips (with butter to keep it soft)
Directions:
1. Line 13-by-9 inch pan with foil.
2. Combine butter, peanut butter, sugar, and graham cracker crumbs in food processor. Process until mixture forms a ball. Press into pan using hands or a spatula.
3. Melt chocolate chips in double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If chocolate has not completely melted, microwave for 10 more seconds and stir again. Spread evenly over cookie layer with spatula. Chill for several hours. When ready to serve, allow candy to come to room temp before cutting into pieces. Store in airtight container in refrigerator.
Original recipe by Paula Deen
Ingredients:
1 c. butter or margarine, softened
1 c. crunchy peanut butter
3 c. confectioner's sugar, sifted
1 1/2 c. graham cracker crumbs (1 1/2 packages)
1 1/2 c. semisweet chocolate chips (with butter to keep it soft)
Directions:
1. Line 13-by-9 inch pan with foil.
2. Combine butter, peanut butter, sugar, and graham cracker crumbs in food processor. Process until mixture forms a ball. Press into pan using hands or a spatula.
3. Melt chocolate chips in double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If chocolate has not completely melted, microwave for 10 more seconds and stir again. Spread evenly over cookie layer with spatula. Chill for several hours. When ready to serve, allow candy to come to room temp before cutting into pieces. Store in airtight container in refrigerator.
No comments:
Post a Comment