Name: Chocolate Peanut Butter Squares
Yield: 25 small squares
Cuisine: American
Ingredients: 22 Nabisco Chocolate Wafers, finely crushed (or about 1&frac23; cups crumbs), from 1 box; ¼ cup sugar; 3 tablespoons unsalted butter, softened; 2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir"); 6 tablespoons firmly packed dark brown sugar; 2 cups Confectioners' sugar; 6 tablespoons unsalted butter, softened; 1&frac13; cups creamy peanut butter; Pinch salt; 1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality); 6 tablespoons heavy cream

Chocolate Peanut Butter Squares

By Jenn Segal, inspired by Nigella Lawson's How to Be a Domestic Goddess

With a chocolate cookie crust, peanut butter filling, and milk chocolate topping, these chocolate peanut butter squares are impossible to resist.

Servings: 25 small squares

Ingredients

For the Crust

22 Nabisco Chocolate Wafers, finely crushed (or about 1⅔ cups crumbs), from 1 box
¼ cup sugar
3 tablespoons unsalted butter, softened
2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir")

For the Filling

6 tablespoons firmly packed dark brown sugar
2 cups Confectioners' sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter
Pinch salt

For the Milk Chocolate Ganache Topping

1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality)
6 tablespoons heavy cream

Instructions

Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
Note: Nabisco chocolate wafers have become very hard to find. If you can't find them, crushed Oreo thins make a good substitute (no need to remove the cream).
Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

Nutrition Information

Per serving (25 servings)
Serving size: 1 square
Calories: 281
Fat: 17 g
Saturated fat: 7 g
Carbohydrates: 30 g
Sugar: 25 g
Fiber: 1 g
Protein: 4 g
Sodium: 51 mg
Cholesterol: 18 mg