You would think that with my raging sweet tooth I would be all about candy bars, but the truth is that I rarely eat them and they almost never really tempt me. In fact, if you put an assortment of full-sized candy bars in front of me I would be able to say no to them 99% of the time with no regret. However, if you put the same assortment of mini candy bars in front of me I would be tempted, but for the most part only by the Reese's Peanut Butter Cups and by Peanut M&Ms.
My biggest candy weakness by far are the really small Reese's Peanut Butter Cups. Not the single serving size version (although those can get to me too) but the smaller, foil-covered ones. Sadly I can stop with just one single full-sized PB Cup, but you put a bowl full of the mini ones in front of me and I am in big trouble.
Which is probably why it's a very, very bad thing that I discovered this recipe. I had my doubts that these would be as good as the original PB cups, because the originals are pretty much perfect as far as I'm concerned. However, this homemade version is pretty damn close to perfect too. And, not only are they fantastically, wonderfully good in only the way PB cups can be, they are also really, really easy to make. Pathetically easy really. And made with basic ingredients that I pretty much always have on hand.... I think I might have to lose this recipe...
1/2 c. butter
1 3/4 c. confectioner’s sugar
1 c. peanut butter (I used chunky because that's what I have)
3/4 c. graham cracker crumbs
1/4 c. butter
1/2 c. semi-sweet chocolate chips
(Line a 8×8″, 9×9″, or 7×11″ pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.