Peanut Butter Graham Squares With Dark Chocolate Drizzle Recipes

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

CHOCOLATE PEANUT SQUARES

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

CHOCOLATE PEANUT GRAHAM SQUARES

Steps:

• Combine graham crumbs, flour and sugar. Drizzle butter over crumb mixture; stir until well combined. Press onto bottom of parchment paper-lined 13x9x2-inch baking pan. Bake in preheated 350F oven for 20 minutes.
• Sift cocoa into large bowl; gradually stir in Eagle Brand, Add peanut butter chips, flaked coconut and 1/2 cup peanuts; mix well. Spread evenly over hot graham base. Sprinkle with remaining peanuts.
• Return to oven and bake for 20-25 minutes longer or until topping is set.

PEANUT BUTTER GRAHAM COOKIES

Steps:

• In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
• Mix until smooth.
• Shape into 1-inch balls.
• Place on waxed paper-lined cookie sheets.
• Drizzle melted chocolate over balls or roll in colored sprinkles.
• Store covered in refrigerator.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.