Listen, we’ve all done it. Sometime, around the beginning of March, we’re at Target. We have a cart full of crap we don’t really need but had to buy, two kids in the cart, latte in hand, and we pass by the Easter Candy aisle. “I don’t need any of that…” we tell ourselves. “Oh, what the hell, I’ll just breeze by really quickly and look, but I won’t touch.”
Our 4 year old cries out “Jelly Beans!” and before you know it, your cart is full of Butterfinger eggs, speckled peanut butter M&M’s, and the dreaded Reese’s Peanut Butter eggs.
I say dreaded because just one of those babies pretty much equals an entire work out. Just one of those luscious, delectable little eggs will ruin a whole day of hard work and calorie counting. But we buy them anyway. “I’ll just set them out in my little Easter candy dish” we lie to ourselves. “I won’t eat them…. They’re only for guests.”
I don’t need to tell you how the story ends, because we all know it ends with us eating the entire bag of Reese’s peanut butter eggs in a matter of days. And by “days,” I mean two days. Two days = two pounds. Kind of like dive Chinese food- it feels so good while you’re eating it, but the second you’re done, you have instant regret. But you’ll always have the memories of the way those peanut butter eggs tasted when they hit your tongue.
The reason I go into this in such detail is this: Take how good you think those eggs are, and times them by, I don’t know, a million. That’s how good these bars are. They taste EXACTLY like a Reese’s, but something about them being homemade just makes them better.
No bake, no mess, no fuss. I had these cooling in the fridge less than 10 minutes after I started making them. I only dirtied one bowl. (I mean, I washed it once in between, but still.) Don’t keep them in your house, unless you want to end up with another Easter Candy situation. No, take them in to work, or send them to work with your husband. You will go from over-eater to HERO.
2 cups finely ground graham cracker crumbs
2 cups powdered sugar
1 cup melted butter
1 cup + 4 tablespoons peanut butter
1 1/2 cups semi-sweet chocolate chips
In a large bowl, combine the graham crackers, 1 cup of peanut butter, and powdered sugar.
Add the melted butter. Yum.
Spread evenly in the bottom of an ungreased 9×13 inch pan.
In a microwave safe bowl, melt the chocolate chips and 4 tablespoons of peanut butter. I did this by microwaving for 30 seconds at a time, and then mixing, and then another 30 seconds, mixing, and then another 15 seconds, and it was perfectly smooth and melted. Alternatively, you could use a double broiler.
Spread the chocolate over top of the peanut butter mixture evenly.
Refrigerate for about 30 minutes, and then cut the bars evenly. You want to do your first cut at this point so that the chocolate top doesn’t break apart from the peanut butter part when you finally cut them evenly. 🙂
Store in the fridge in an airtight container and enjoy!