These taste like an extra creamy peanut butter cup. The recipe calls for chocolate-covered graham cracker crumbs; I used chocolate graham cracker crumbs making this layer real crumby, but still good. If you crush the actual chocolate-covered graham cracker cookies (not chocolate graham crackers) then you should end up with a more uniform layer. It is also important to allow for the whole 6 hours of refrigerator time before slicing and serving.
Ingredients: 1 1/2 cups chocolate-covered graham cracker crumbs, 3 tablespoons butter, melted, 1 (8-ounce)package cream cheese, softened, 1/2 cup chunky-style peanut butter, 1 cup powdered sugar, 1/4 cup chocolate chips, 1 teaspoon shortening.
Instructions: Preheat oven to 350 degrees. Stir together crumbs and melted butter in small bowl until thoroughly combined. Press onto bottom of 9-inch square baking pan. Bake 10 minutes; remove and allow to cool completely on wire rack.
Beat cream cheese, peanut butter and powdered sugar in small mixing bowl until well blended. Spread over crust evenly. Melt chocolate chips and shortening in microwave until completely melted and smooth after stirring. Drizzle over or spread evenly over cream cheese mixture. Chill for 6 hours or overnight. Cut into squares.
*Because my bottom layer was so crumby, I flipped my squares over when serving, allowing the crumbs to be on the top. This procedure made them easier to pick up and eat.
Makes one dozen squares.
"Treasury of Holiday Cookies", Publications International, Ltd., Lincolnwood, IL, 1994.
Cookies Rule!!!
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