- Cooking Time:
- Servings: 24
- Preparation Time: 10
BackstoryA recipe I found in a magazine 20 years ago and have tweaked it for us. It's easy, quick and delicious.
My kids love it....my daughter isn't much of a chocolate fan, so I've made it without the chocolate on top.
Another friend gets migraines from chocolate, so I made it and rolled it into balls and served them without the chocolate.
This is a great last recipe to take anywhere because you can put the cut pieces of candy in a plastic bag, on a paper plate covered with plastic wrap, on a fancy dish or in a plastic container.
- 1 cup crunchy peanut butter
- 1 stick butter
- 2 3/4 cups powdered sugar
- 1 cup semi-sweet chocolate chips (I prefer bittersweet, but you can use milk chocolate too).
- 2 tablespoons butter
- Melt peanut butter and butter in the microwave on high in a microwave safe bowl. Stir in powdered sugar (you may have to mix with your hands..it gets pretty stiff).
- Spread in the bottom of a 11 x 7 inch pan (or make it a little thicker and do it in a 9-inch square glass dish)
- Melt the cup of chocolate chips or pieces you're using (bittersweet, semi-sweet or milk) with the 2 tablespoons of butter. Stir to mix.
- Spread over the peanut butter layer. Chill for about an hour to set up the chocolate (I put plastic wrap over the dish when chilling). Bring to room temperature and cut into squares. Cover tightly with plastic wrap to store.