Name: Chocolate Peanut Butter Squares Recipe
Yield: 25
Cuisine: American
Ingredients: 22 1-2/3 1 22 Nabisco Chocolate Wafers, finely crushed (or about 1-2/3 cups crumbs), from 1 box; 1/4 cup sugar; 3 tablespoons unsalted butter, softened; 2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir"); 6 tablespoons firmly packed dark brown sugar; 2 cups confectioners' sugar; 6 tablespoons unsalted butter, softened; 1-1/3 cups creamy peanut butter; pinch salt; 1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality); 6 tablespoons heavy cream

How To Make Chocolate Peanut Butter Squares

Treat your tastebuds to layers of chocolate wafer crust, peanut butter filling, and milk chocolate ganache, int these luscious peanut butter squares.

Preparation: 10 minutes

Cooking: 8 minutes

Freeze Time: 1 hour 10 minutes

Total: 1 hour 28 minutes

Serves:

Ingredients

For Crust:

22nabisco chocolate wafers,(1 box), finely crushed, or about 1⅔ cups crumbs
¼cupsugar
3tbspunsalted butter,softened
2tbspcreamy peanut butter

For Filling:

6tbspdark brown sugar,firmly packed
2cupsconfectioner’s sugar
6tbspunsalted butter,softened
1⅓cupscreamy peanut butter
1pinchsalt

For Milk Chocolate Ganache Topping:

11½ozmilk chocolate chips,(1 bag) preferably ghirardelli or similar quality
6tbspheavy cream

Instructions

Preheat the oven to 375 degrees F and spray a 9-inch square baking pan with non-stick cooking spray.

Crust:

Combine the chocolate wafers, sugar, butter, and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed.
Press the mixture firmly into the prepared baking pan. Bake for 8 minutes. Set on a rack to cool completely.

Filling:

Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined. Do not whip. Set the bowl in the refrigerator while you prepare the rest.

Milk Chocolate Ganache Topping:

Combine the milk chocolate chips and heavy cream in a microwave-safe bowl and cook in the microwave at medium power for 1 minute. Stir until the bowl no longer feels warm.
Continue heating at 15 to 30 seconds intervals, stirring until chocolate is smooth and melted. Do not overheat.

To Assemble:

Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer for 5 to 10 minutes until the chocolate is set. Spread the peanut butter mixture into an even layer over the chocolate.
Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place it in the freezer for 1 hour to set.
When firm, use a sharp knife to cut into squares. Run an offset spatula underneath the bars to release the crust so it doesn’t crumble. Keep refrigerated and serve cool.