Peanut Butter Cup Bars
Source: slightly adapted from Sally's baking addiction
Bars:
1/2 cup (113g) salted butter (or unsalted butter plus 1/4 tsp), melted
1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)
2 cups (240g) 10x sugar
1 cup (250g) creamy peanut butter
Chocolate topping:
2 T (31g) creamy peanut butter
3/4 cup (135g) semi-sweet chocolate chips
1/4 cup (45g) milk chocolate chips
Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper.
Mix the melted butter, graham cracker crumbs, and 10x sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
Melt remaining 2 T of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting into bars.
Store (covered) in refrigerator. Can sit out for a few hours at room temperature for serving.
Freezing Instructions: Cover bars tightly, as a whole or cut into individual squares, and freeze for up to 3 months. I simply line the squares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.