Roopa
It was my boyfriend’s brother’s birthday last week, and I ditched out on going to visit a friend this weekend, so I decided to make some mailable treats! I can’t say I’ve ever done this before, so I’m not entirely sure what works best. Cupcakes were obviously out of the question, and I was concerned about the structural integrity of cookies. I was considering shortbread, but then came across these salty-sweet peanut butter cups on Sprinklebakes. I made them almost exactly as posted but I left out the chopped up peanuts. It’s been pretty warm out these days, so peanuts are just one more thing that can go bad. I also left out the shortening because that saved me from having to go purchase shortening. They took about 10 minutes to make and then are just refrigerated so they are SUPER easy, and quite good. Definitely a recipe I would use again!
PEANUT BUTTER BARS
INGREDIENTS
- 1 cup butter
- 1 cup peanut butter*
- 2 cups graham crumbs
- 2.5 cups icing sugar
- 1 cup chocolate chips
- pinch of salt**
DIRECTIONS
- Line a 9″ X 13″ pan with wax/parchment paper (you’re not baking this so either works fine).
- Melt the butter and peanut butter together on low heat.
- Once the butter mixture has fully melted, add the graham crumbs and icing sugar in and stir until evenly mixed.
- Press the mixture down into the lined pan until you have an even layer everywhere.
- Melt the chocolate on low heat/in bursts in a microwave until smooth, and pour over the peanut butter mixture.
- Use an offset spatula to spread the chocolate into an even layer.
- Refrigerate until everything sets (~1 hour)
*I used hydrogenated peanut butter since it seemed more likely to stay stable at room temperature
Chateau Gateau 