2 Variations – Both Are No Bake!
Ingredients for Variation #1:
- 2 sticks melted butter
- 1 C peanut butter
- 1 pkg (about 2 cups) crushed graham crackers
- 2 1/2 C powdered sugar
- 12 ounces melted Ghirardelli double chocolate
Directions:
Mix all ingredients except for chocolate and spread in a pan. Pour chocolate over mix and refrigerate “as long as you can stand it.”
Comments:
From Kate Grant and she writes, “This is a family recipe from our dear friend Cami. Deeee – licious!” The version below is called the Evil Peanut Butter Bars because they are addictive. This version was from my Von Cramm Cookbook and in the original cookbook. It is adapted from the cookbook because all the recipes in there are for large groups of people. We used to feed 50+ people every night and many nights after dinner, we’d play volleyball. Those were fun days.
Variation #2: Adapted from the Von Cramm Version :
- 1 1/2 sticks melted butter
- 2 C peanut butter
- 1-2 pkgs (about 2 1/2 cups) crumbled graham crackers
- 3/4 C powdered sugar
- 2 tsp. vanilla
- 12 oz. melted chocolate chips
Additional Tips:
If using natural peanut butter – it is probably too moist or dry depending on the peanut butter. Adjust the amount of graham cracker crumbs so that mixture spreads well and seems solid. Out of powdered/confectionary’s sugar? Clean out the coffee bean grinder and put regular sugar in there. Voila! I usually add a dollop of Crisco (yes the nasty lard type food) to the chocolate chips when they are melting. This makes it so they cut easier and don’t break into random shapes. Also, I’m always in a hurry getting out the door with these so I put them in the freezer to quickly cool. Also, I always forget to grease the glass 9 x 13 pan I use but it doesn’t seem to be an issue.