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Paula Deen


  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup crunchy peanut butter
  • 3 cups icing sugar, sifted
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups semisweet chocolate chips


  • Line a 13" x 9" x 2" pan with foil.
  • Combine the butter, peanut butter, sugar, & graham cracker crumbs in a food processor. Process until the mixture forms a ball.
  • Press into the foil-lined pan using your hands or a spatula.
  • Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%).
  • Stir.
  • If the chocolate has not completely melted, microwave for 10 seconds more, then stir.
  • Spread evenly over the cookie layer with a spatula.
  • Chill for several hours.
  • When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Categories: Candy  Fudge 
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