Recipe for crunchy candy (Peanut Butter Candy Bars)?
1/2 cup (1 stick) butter, melted 1 cup graham cracker crumbs 1 cup powdered sugar 1/2 cup plus 2 tbsp peanut butter, divided use 3/4 cup semi-sweet chocolate chips Preparation: 1Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray 2Place the melted butter, graham cracker crumbs, powdered sugar, and 1/2 cup of peanut butter in the bowl of a large stand mixerMix on low speed with the paddle attachment until the mixture comes together and is smoothAlternately, you can stir all of the ingredients together with a wooden spoon in a large bowl 3Scrape the candy into the prepared pan and press it into a thin, even layerRefrigerate the candy while you prepare the topping 4Place the chocolate chips and the remaining two tablespoons of peanut butter in a medium microwave-safe bowlMicrowave in 45-second intervals until the chocolate is melted and smooth 5Pour the melted chocolate over the peanut butter base and smooth it into a thin, even layerRefrigerate until the chocolate is set and the bars are firm, at least two hours 6To serve, pull the bars out of the pan using the foil as handlesCut the candy into small 1-inch squares and serve in paper candy cupsThis candy is best after it has sat at room temperature for about 10 minutes, but it will become very soft if it gets too warmStore candy in an airtight container in the refrigerator for up to one week.
Could do either or both,depending on what you do.
Could do either or both,depending on what you do.
1/2 cup (1 stick) butter, melted 1 cup graham cracker crumbs 1 cup powdered sugar 1/2 cup plus 2 tbsp peanut butter, divided use 3/4 cup semi-sweet chocolate chips Preparation: 1Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray 2Place the melted butter, graham cracker crumbs, powdered sugar, and 1/2 cup of peanut butter in the bowl of a large stand mixerMix on low speed with the paddle attachment until the mixture comes together and is smoothAlternately, you can stir all of the ingredients together with a wooden spoon in a large bowl 3Scrape the candy into the prepared pan and press it into a thin, even layerRefrigerate the candy while you prepare the topping 4Place the chocolate chips and the remaining two tablespoons of peanut butter in a medium microwave-safe bowlMicrowave in 45-second intervals until the chocolate is melted and smooth 5Pour the melted chocolate over the peanut butter base and smooth it into a thin, even layerRefrigerate until the chocolate is set and the bars are firm, at least two hours 6To serve, pull the bars out of the pan using the foil as handlesCut the candy into small 1-inch squares and serve in paper candy cupsThis candy is best after it has sat at room temperature for about 10 minutes, but it will become very soft if it gets too warmStore candy in an airtight container in the refrigerator for up to one week.
