These were great! I was a little worried because I used natural peanut butter and the bottom layer was really runny when I put it in the pan. I am glad I kept them refrigerated because they do soften quickly at room temperature but all in all, they turned out great. Everyone who tried them loved them and my friend wanted the recipe. I had hoped to find a review saying they work even with natural peanut butter but couldn't find one, so now you know! I'm sure they are firmer with regular peanut butter but I'll save myself the hydrogenated oil! UPDATE: This has become a staple in our house as well as many of our friends. I still prefer natural peanut butter, and I've found Skippy Natural works the best, but you can do with other kinds like Laura Scudders, etc. Just keep them in the fridge!
Ingredients
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter
Directions
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.
