Scale
Ingredients
- 2 cups crushed graham crackers or cookies (a food processor works great here)
- 3/4 cup butter, melted
- 1 cup + 1/4 cup peanut butter (I only had chunky on hand, but creamy might be better)
- 1–1/2 cups powdered sugar
- 1–1/2 cups semisweet chocolate chunks
Instructions
- Mix the crushed cookies, butter, 1 cup of the peanut butter and the powdered sugar in a large bowl or in a food processor until smooth and well combined. Pour into an ungreased 9-x-9 baking dish and spread evenly. Freeze for 15 minutes.
- In a large microwaveable bowl, melt the chocolate and remaining 1/4 cup of peanut butter, stirring every 30 seconds until smooth. Spread in an even layer over top the hardened peanut butter mixture. Freeze for an additional 15-20 minutes.
- Once the chocolate shell is hard, slice into small squares and serve. Keep any leftovers refrigerated. (If there are leftovers, invite me over?)
Notes
- My version uses Annie’s honey graham bunnies and therefore isn’t gluten-free, but the original recipe says that arrowroot cookies make a nice swap if you’re gluten-sensitive. I also used butter instead of coconut oil, since I don’t like coconut.
- If you have a food processor, this recipe is literally no sweat, as you can crush the graham crackers in it and then use it to mix the other ingredients. Otherwise, a blender or bowl and wooden spoon work fine.