Ingredients
- 2 cups powdered sugar
- 2 cups graham cracker crumbs
- 1 ¼ cups peanut butter (creamy), separated
- 1 cup butter, brought to room temperature
- 2 t vanilla
- Pinch of salt
- 12 oz. semisweet chocolate chips
- Flaky sea salt for sprinkling
Directions
Get an 8” or 9” square baking dish, line it with aluminum foil and set it aside.Put your powdered sugar, graham cracker crumbs, 1 cup of the peanut butter, the butter, vanilla and salt all into a large bowl and mix slowly until just combined.
Get your lined baking dish, spray it with cooking spray and spread your mixture evenly. Feel free to use your fingers to press it down a bit and even it out as best as you can.
In a small microwave-safe bowl add the semisweet chips and the remaining ¼ cup peanut butter. Put it in the microwave and heat at 15 second intervals, stirring between each one, until the chips are melted and combined with the peanut butter (you can also do this on the stovetop if you prefer).
Pour this mixture over the batter, sprinkle flaky sea salt along the top and refrigerate for an hour or two, until everything is set. Then, just take it out of the fridge, cut and serve!
See? I told you it was easy! (But no one needs to know how easy.)
Ugly Desserts 