Whenever someone is having a bake sale or luncheon and they want me to make a dessert, this is one of my go-to selections. They are so fun to make and the flavor is above and beyond delicious. These are usually one of the first things to go from the table. I have had so many compliments on this treat I can’t even count. There have been lots of requests for the recipe too. I love sharing any good recipes I come across with my friends. Check out what they are saying about this recipe over at A Latte Food:
“I love bar treats. I love graham crackers. I love PB & chocolate. I’m in love with these!!”
These are definitely going to satisfy your biggest sweet tooth craving.
Ingredients
1 1/2 cups graham crackers, crushed (about 12 whole graham crackers)
6 Tbsp butter, melted
2 Tbsp honey
2/3 cup Jif creamy peanut butter (I used natural)
1 14oz can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla extract
2 whole eggs + 1 yolk
pinch of salt
3/4 cup Gold Medal all purpose flour
3/4 cup rolled oats
1/3 cup peanuts, chopped
1/8 tsp baking soda
1/4 cup Domino granulated sugar
1/3 cup brown sugar
6 Tbsp butter, melted
pinch of salt
melted chocolate (I used about 3 oz)
Instructions
Preheat oven to 350 degrees and line a 9×9 baking pan with non-stick foil (I use foil because it makes it easier to cut and move the bars from the pan).
Mix crushed graham crackers, melted butter, and honey together (I used a food processor). Once combined, press the crust evenly into the bottom of the pan. Bake for 10 minutes.
Mix peanut butter and eggs (2 whole + 1 yolk) together. Add in sweetened condensed milk and stir until combined. Add in sugar, vanilla extract, and pinch of salt, and stir until combined.
Pour filling over the graham cracker crust. Set aside.
In a bowl, mix flour, oats, peanuts, baking soda, salt, granulated sugar, and brown sugar together. Add in melted butter, and mix until the crumb topping looks like coarse crumbs. Spread over the top of the peanut butter filling.
Bake for 28-30 minutes, or until the crumb topping is lightly golden brown. Allow to cool, then refrigerate for about 2-3 hours (this helps the filling to set; it will still be gooey, but you will be able to cut through the bars without them falling apart). Serve cold or at room temperature (we loved them cold and kept all leftovers in the fridge).
Enjoy!
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Quick Tip: Store-bought graham cracker crust works here, too.
Thanks again to A Latte Food for this scrumptious recipe.
