You should probably go make these now.
Thelma's Peanut Butter Bars (the new and improved vegan version)
2 sticks (1 cup) soy margarine, melted
2 cups graham cracker crumbs
1 cup chunky peanut butter
2-1/3 cups powdered sugar
12 oz. chocolate chips
Combine first four ingredients and mix until well incorporated. Spread into a greased 9" x 13" pan. Melt the chocolate chips and spread them over the top.
Cutting these nicely can be a bit of a challenge - obviously you don't want to do it while the chocolate is still soft, but if you wait until it's completely hardened, it has a tendency to kind of shatter when you try to cut them into nice-looking squares. I recommend either cutting them after a short while in the fridge (maybe 45 minutes or so? I didn't time mine...) or chilling them completely, but letting them sit out for a bit before you cut and serve them.
1 comment:
I have been making these for years. What you said about them being hard to cut into nice squares is true. The trick is to cool the chocolate enough that it hardens, but not so long that it gets brittle and breaks when you cut it. They are so tasty and the vegan version is delectable. Be sure to use vegan chocolate chips.
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