I was looking for a decadent party dessert that could be picked up and devoured in one take. I believe I found it. There’s nothing like the combination of chocolate and peanut butter to satisfy any sweet tooth.
- 2 cup (4 sticks) butter or margarine, divided
- 4 cups confectioner’s sugar
- 1 (18-ounce) jar reduced-fat creamy peanut butter
- 1 ½ cups graham cracker crumbs
- 12 ounces chocolate chips (about 2 ½ cups)
1. Line a jelly-roll pan with parchment paper, set aside.
2. In a medium saucepan over low heat, melt 1 cup of butter or margarine. Remove from heat and add the sugar, peanut butter, and graham cracker crumbs. Stir to combine.
3. Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.
4. In a small saucepan, over low heat, melt remaining 1 cup butter or margarine and chocolate chips. Stir to combine. Pour over the peanut butter layer. Spead the chocolate into a thin later that evenly coats the peanut butter. Refrigerate ½ hour.
5. Cut into diamond shapes. If your jelly-roll pan sides are in the way, slide the whole cake out of the pan and onto a flat surface before cutting.
6. Hold the long side of the cake in front of you and use a warm knife to make horizontal cut lines every 1-inch. Starting at the bottom left corner, make diagonal cutes every 1-1/2 inches to form diamond shapes.
Yield 36-40 diamonds.