I wanted to make sure that I got this post in before Super Bowl Sunday. These bars are amazing. If you like that famous combination of chocolate and creamy peanut butter, then this is the treat for you. The crust is comprised of graham crackers, crushed pretzels and chocolate. So much deliciousness, so little time!
I found the original recipe for these on Guilty Kitchen where they are titled Idle Hand Bars. Her photos are beautiful and she wrapped them up in waxed paper with some twine, so lovely! Mine are a little different in that I didn’t include the salty topping and I had to adjust the powdered sugar amount drastically. I believe it was because I use regular jar peanut butter and her recipe used natural peanut butter. Perhaps there’s some sort of consistency difference, I’m guessing maybe the oil content, but mine required a lot more coaxing to become a paste. I also prefer bittersweet chocolate over semi sweet, so I went with that for my topping.
Chocolate Topped Peanut Butter Bars
Adapted from Guilty Kitchen’s Idle Hand Bars
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 5 Tbsp. Cocoa
- 1 egg beaten
- 1 1/4 cups graham cracker crumbs
- 3/4 cup coarsely crushed pretzels
- 1/2 cup unsalted butter melted and cooled slightly.
- 1 1/3 cups powdered sugar
- 1 cup smooth peanut butter
- 1 tsp vanilla
- 5 oz. bittersweet chocolate
- 1 tablespoon unsalted butter
- In a glass bowl over simmering water, melt melt butter with the sugar and cocoa. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add crumbs and pretzels. Press into an 8 x 8 cake pan. Set aside.
- Combine peanut butter and butter together in small bowl. Mix in sugar and vanilla to form a thick paste. Dump onto base layer and smooth over, patting down to make a flat, even layer.
- In a glass bowl over simmering water, melt butter and chocolate together. Stir until smooth. Pour over peanut butter layer and spread out evenly.
- Chill in fridge until chocolate is set. Cut into squares.
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