Creamy Peanut Butter Squares

One of my old, favorite recipes.

Reading about the last time I made these, I forgot I like to use natural chunky peanut butter for these! I used creamy JIF this time.

I love when you get alittle piece of graham cracker that wasn't fully crushed. Yummy. You can recreate that by just using chunky peanut butter. 

You may want to sift the powdered sugar if you are making these for guests. I normally don't, but then you might see little clumps of sugar. Still tastes good, but your guests might be like, "what the heck is that!"

I've made variations to these over the years. Natural peanut butter or JIF, chunky or smooth peanut butter, one cup less powdered sugar, or one cup less graham cracker crumbs, dark, bittersweet or semi-sweet chocolate chips : it doesn't matter. It all tastes good.

You can put these in the freezer for 30 minutes after making so they are ready sooner. Otherwise, keep in the refrigerator.

Also, you can melt the peanut butter and butter in the 8x8 glass dish and save a clean bowl.

Peanut Butter Squares

1/2 cup butter

1 cup creamy peanut butter 

1 cup graham cracker crumbs

1 cup sifted powdered sugar

1 cup semisweet chocolate chips

1 teaspoon shortening

Place butter and peanut butter in a 2-quart glass bowl. Cover with a paper towel, and microwave at HIGH 1 ½ minutes. Stir in graham cracker crumbs and powdered sugar.

Press into an 11 x 7 x 1 ½ inch OR an 8 x 8 inch baking dish.

Place chocolate and shortening in a 1-cup or 2-cup glass measuring cup. Microwave at medium (50% power) for 2 minutes. Stir well- the chocolate will melt. Spread over peanut butter mixture. Cover and chill until firm, about 45-60 minutes. Let stand at room temperature 10 minutes before serving.