Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups graham cracker crumbs (from about 15 full sheets)
- 1/4 cup packed light brown sugar
- 1 3/4 cups powdered sugar
- 1 cup + 2 tablespoons creamy peanut butter (not natural or “stir” style), divided
Equipment Needed
- 9×9 inch or 9×13 inch baking pan (see Step-by-Step for difference)
- Mixing bowls (one medium, one large)
- Food processor or zip-top bag and rolling pin (for making crumbs)
- Whisk and spatula
- Measuring cups
- Parchment paper (for easy removal)
Step-by-Step Instructions
The first step is all about the crust foundation, and it starts with the crumbs. I take my full sheets of graham crackers and pulse them in my food processor until they’re fine, sandy crumbs. If you don’t have a processor, put them in a sturdy zip-top bag and roll with a rolling pin until crushed—it’s a great stress reliever! I pour two perfectly measured cups of these crumbs into my medium bowl. Then, I add the packed brown sugar. This is my secret weapon; it adds a subtle molasses depth that plain white sugar just can’t match. I whisk these two dry ingredients together to combine them evenly.(See the next page below to continue steps…)