Grammy’s Chocolate Peanut Butter cookies candy
Ingredients:
• 1 cup Peanut Butter (I use Skippy Extra Crunch Peanut Butter Super Chunk)
• 2 sticks melted butter (I use 1 stick unsalted butter and stick salted butter and a tiny amount more)
• 1 lb. box Powdered sugar (There are 3 3/4 cups to 1 lb. box of powdered sugar. The perfect measurement is by using one box)
• 1 cup crushed graham crackers (or graham cracker crumbs). It is best to get Nabisco graham cracker crumbs, but it is hard to find.
• 14oz. Nestle Dark Chocolate Chips. (The package comes in 10oz. size so add 1 cup more. When using semi-sweet chips, they come in 12 oz. size so add 1/2 cup more)
Instructions:
Line with parchment paper or well grease a 9 x 13 inch pan.
Mix the peanut butter, butter, powdered sugar, graham crackers together really well. Press down into the pan to make an even layer.
Melt the chocolate chips and pour them over the peanut butter. Spread the chocolate with a knife as you are frosting the whole pan.
Refrigerate pan for 15 min.
Cut a section and put a spatula under it and remove along with the parchment paper so you can easily cut them.
Important: Place the plan in the refrigerator if they are getting too soft while you cut a section at a time. If they are too hard, they will break and if they are too soft they will be messy to cut so find the happy medium. Cut into 1 inch squares.
Layer them between sheets of parchement paper in a plastic container. Keep them in the refrigerator and serve them cold. It is fine to keep them in the freezer but let them thaw before eating
