Peanut butter layer:
- 1 1/4 cup of graham cracker crumbs (use toasted matzo crumbs* or ground Passover crispy cereal if following the Passover dietary rules)
- 1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar** if following Passover dietary rules)
- 3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no added preservatives or corn syrup)
- 8 Tbsp (4-ounces) unsalted butter, melted
- 2 Tbsp honey
- 9-ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover)
- 1 Tbsp butter
- A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan)
- Food processor
- Parchment paper or non-stick aluminum foil
- Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in a way so that you have an overhang on at least 2 opposite sides of the pan to make it easy to lift up the bars once they have set.
- In the bowl of a food processor place the crumbs and the powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter, and honey. Process until well blended. The mixture should hold together, almost like a dough. If it's too dry, add a little more melted butter. If it's too wet, after you press it into the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm up a bit.
- Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press on the mixture to help make the surface more even.
- Place a metal bowl over a saucepan with simmering water (not boiling, but gently simmering). Place the chocolate chips and butter into the bowl. Melt the chocolate chips, stirring occasionally, until smooth.
- Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour.
- Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.
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