Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- A pinch of salt
- Extra chocolate chips for topping (optional)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Rubber spatula
- Microwave-safe bowl
- Parchment paper
- Measuring cups and spoons
Step-by-Step Instructions
To start off, I like to prepare my cake pan by lining the bottom with parchment paper, which helps with easy release later. Then, I melt the semi-sweet chocolate chips in a microwave-safe bowl, heating them in 30-second intervals, stirring in between to avoid burning. Once melted and smooth, I pour half of the chocolate into the prepared cake pan and spread it out evenly. This needs to chill in the fridge for about 15 minutes to set. It’s already smelling divine! (See the next page below to continue steps…)
