My great grandmother Momoo was born in 1894 and her peanut butter bars and homemade jams are some of my earliest inspirations in the kitchen. While Momoo passed away at the age of 103, her legacy has lived on through the centuries with her famous peanut butter bars.
- 2 sticks (1 cup) unsalted butter, at room temp
- 1 1/2 cups peanut butter
- 3 cups powdered sugar (See Kelly's Notes)
- 1 1/2 cups graham cracker crumbs
- 1 (12-oz.) package chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until combined, scraping down the sides of the bowl as needed. Add the powdered sugar and graham cracker crumbs, mixing until smooth.
- Line a 12 1/2-inch by 17 1/2-inch jelly roll pan with wax paper so that it hangs over on two sides. Scrape the peanut butter mixture into the pan, flattening it into an even layer with your hands.
- Melt the chocolate chips in a double-boiler or a microwave, stirring until smooth.
- Pour the melted chocolate over the peanut butter mixture, spreading it into an even layer.
- Cover the bars with plastic wrap and refrigerate them for 10 minutes until the chocolate hardens slightly. Before the chocolate has fully hardened, remove the bars from the fridge and cut them into 1-inch squares. Return the bars to the fridge until the chocolate has fully hardened.
- To measure the powdered sugar, stir it in the bag and then use a spoon to scoop it into the measuring cup, leveling it off with a knife.
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