REESE’S PEANUT BUTTER BARS

    • 2 sticks butter,sof tened

    • 1 box powdered sugar

    • 1 cup creamy peanut butter

    • 1 ½ cups crushed graham crackers

Cream together by hand butter and sugar then fold in peanut butter.  Add crackers and use hands to mix all together.  Press into a 9 x 13 pan.  Set aside.

  • 1 cup chocolate chips

  • 1 cup butterscotch chips

  • 1 T. peanut butter

Mix all topping ingredients together until smooth.  Cover the pressed peanut butter mixture with the topping and place in refrigerator for 15 minutes – NO MORE, NO LESS.  Cut into squares and place back in refrigerator until ready to serve.

 

CHOCOLATE PEANUT BUTTER BROWNIES

  • 2 packages of Duncan Hines chocolate brownie mix with chocolate bits

  • 1 cup chopped pecan or walnuts

  • 12 oz jar smooth creamy peanut butter

  • 12 oz. chocolate chips

  • 1/3 cup whipping cream unwhipping

  • 3 T. Grand Marnier

Make brownies according to package instructions, adding nuts.  Cook in 15 x 18 pan or as close as you can get to that.  Be sure not to over bake.  They should be
chewy.  Cool and freeze for at least one hour.  Spread with peanut butter.  Freeze for at least one hour.  Mix chocolate chips, cream and Grand Marnier in a double boiler.  Heat until chips are melted.  Spread over frozen peanut butter layer.  Freeze again.  Thaw for one hour.  Cut and serve.