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Peanut Butter Gems

I make these in a 9x13" pan, but they can also be made into round buckeye cookies. But if you make it this way, and then dip the balls into the chocolate, you may need to double the chocolate amount.

Course Dessert
Keyword Cookies
Prep Time 30 minutes
Chill Time 30 minutes
Servings 30
Calories 286 kcal

Ingredients

  • 1 ½ cups peanut butter smooth
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 ⅓ cups graham crackers crumbs
  • 2 cups milk chocolate chips
  • 2 Tablespoons butter

Instructions

  1. Grease a 9x13" baking pan. Set aside.

  2. In a large bowl, beat the peanut butter, butter, and powdered sugar until creamy. Then stir in the graham cracker crumbs. Spread this mixture evenly into the 9x13" prepared pan. Cover with plastic wrap and chill.

  3. In the top part of a double boiler over boiling water, melt the chocolate chips and remaining 2 Tablespoons of butter. Stir until it is all melted. Then immediately pour it over the peanut butter bars in the pan. Smooth the chocolate until all the bars are covered. Chill for another 30 minutes. Cut and store in an airtight container in the refrigerator.