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When I was little my Mom and I would make peanut butter bars that, in my opinion, were way better than anything you could find in the store. My version is more like a cup but that’s only because I love the chocolate surrounding the peanut butter inside.
A side note, if you have peanut allergies this should work with cashew or even almond butters.
1 Cup gluten free graham crackers (I only had S’moreables but we also love Pamela’s)
2 1/2 Cup Organic Powder Sugar
2 Cups Organic Crunchy Peanut butter (or any nut butter)
1 stick of melted Ghee or Pastured Raised Butter
1 teaspoon organic vanilla
3 Cups of Organic Chocolate Chips
Avocado oil (or coconut oil)
First you start by having the kids put in cupcake liners in the cupcake pan (I borrowed my Mom’s pan today.)
Once melted, put a spoonful of melted chocolate into each of the cupcake liners. Shake the pan from side to side to help coat the bottom of the liners. Then place in freezer. The kids did not help at this point because they kept wanting to lick the chocolate.
While that is freezing, Mr. H smashed the graham crackers into crumbs. I only had the peanut butter container, it worked perfectly (don’t worry it was a plastic jar)
Bring out the cupcake pan from the freezer and add a small scoop on top of the frozen chocolate. If you want a thick middle add more filling.
Then push down the filling to make sure you compact it down as much as possible. Miss. K’s fingers were perfect to do this.
Add more melted chocolate to the top then place back in freezer for at least 10 minutes. Store any extras in the freezer.
Once these have been frozen for an hour and you would like to eat one, bring them out and let it come to room temperature or you can microwave them for 20-30 seconds or until the chocolate is a soft.