By Victoria Hart Glavin of Tiny New York Kitchen
I’m planning a picnic in the Hudson Valley. I thought that I might take along my Peanut Butter Bars, as bars are typically good travelers. Plus, they’re no-bake and super easy to make.
Ingredients
2 1/2 Cups Graham Cracker Crumbs
1 Cup Melted Butter
1 Cup Creamy Peanut Butter
2 1/2 Cups Powdered Sugar
2 Cups Dark Chocolate Chips Mixed With 2 Tablespoons Butter
Line a 9×13 inch-baking pan with parchment paper. Set aside. In large-size bowl combine graham cracker crumbs, melted butter, peanut butter, and sugar. Transfer to parchment paper lined baking pan and pat down evenly.
Melt chocolate chips with 2 tablespoons butter. Spread chocolate mixture on top of bars. Place in refrigerator for at least 1 hour until firm. Remove from refrigerator and lift out by sides of parchment paper. Cut into bars. Makes about 48 bars depending on how large you cut them.
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”