Peanut butter ranks among the most essential survival needs in our household. Have you ever been to Costco to buy the two-for deal and brought home two enormous jars of the creamy wonder? We went last week to replenish our supply. Though I am proud to say there are still two jars in the pantry, I am embarrassed to admit how much is left in the first. Protein, right?
On a more sentimental note, this peanut butter recipe is near and dear to my heart. When I was in early middle school I decided I wanted to go to a “classic” summer camp. I grew up north of Chicago, so all I had to do was skip over the Wisconsin border to make this dream come true, complete with cabins, archery, awkward tween romance, canoes, and marshmallows. Truly, it was FUN. I do, however, remember being hungry. Apparently my summer grazing-at-home-eating schedule did not have me prepared for camp life.
One evening after the mess-hall was closed, a few girls and I decided to hang around to see if we might find some extras. If you’ve ever seen the movie The Great Outdoors,* you might remember the scene where the raccoons were hunting for food in the trashcans at night. I am reminded of this. We weren’t quite desperate enough to tackle dumpster diving, but we must have looked hungry enough. All of sudden, like a mirage, the creaky side door opened and there stood Ms. Vicki, the camp cook. “You girls looking for something?” she inquired. Before we ran off pretending like we were just casually passing by, she oh so wonderfully asked us to come in and take a peek at what she was making for the next day.
*You need to see this movie. It’s a perfect summer watch! And so funny!
And there they were.
Peanut butter bars.
Oh so gloriously spread out in their pan just waiting to be tested.
Thanks to Ms. Vicki, I went to bed a happy camper. The next day at breakfast, she very sweetly handed me a piece of paper with her recipe written on it. I have made it ever since, tweaking it occasionally but always respecting its roots. I have shared these with nearly all of the people in my life from family and friends to colleagues and neighbors. These peanut butter bars say, “I love you.”
It’s a never-fail recipe, a crowd pleaser that is both comforting and easy. It requires NO BAKING and comes together in less than ten minutes, which is exceptionally convenient for me when my sweet tooth comes impatiently knocking (nightly … around 8). I hope you enjoy.
Peanut Butter Bars
2 sticks of butter + 1 or 2 more tbsp. (Trust me, the extra tablespoon or two ensures the creamy texture you want; add as needed according to your preference.)
2 C graham cracker crumbs
3.5 C powdered sugar
1 tsp. vanilla
1 C creamy peanut butter + 1 tbsp.
1.5 C chocolate chips of choice (I use Ghiradelli milk chocolate)
Melt the butter, and pour it into a stand mixer bowl.** Add the graham cracker crumbs and powdered sugar and mix together. Then add the vanilla.
(At this point, I suggest taking a little taste. It’s one of my favorite phases of the recipe-making process. Enjoy the sweet goodness.)
Next, add the peanut butter and mix until smooth and thick. Use a rubber spatula to scrape this out of the mixing bowl and onto a sheet pan. Then, use your hands and fingers to press the mixture down into an even layer. Note, if you are using a standard-size sheet pan, you will not fill it. I typically fill about half.
Microwave the chocolate chips in thirty-second increments until melted. Add the reserved 1 tbsp. of peanut butter to the chocolate and stir until combined and smooth. Then, pour this chocolate mixture on top of the bar mixture in the pan, and use an offset spatula to smooth it out.
Let the chocolate topping set. Then, cut these into square sizes of your choice.
**You can use a hand mixer.
Variations
-Add Reeses Pieces inside the peanut butter bar mixture. If you use a stand mixer, the candies get broken up just enough to make gorgeous pieces, like texture presents, inside. Mmm.
-Add mini M&M’s or sprinkles to the chocolate topping layer. This is festive and fun for celebrations.
-Experiment with the topping layer by changing the type of chocolate chips. I have used dark and white chocolate as well as butterscotch.
