Prep Time:
Yield:Description
These thick Peanut Butter Squares are the very same that were served at school lunch to kids all over the Upper Ohio Valley.
Scale
Ingredients
- 2 sticks soft butter
- 2 cups creamy peanut butter (i used jif)
- 1 teaspoon vanilla extract
- 2 lbs powdered sugar*
- 1 cup graham cracker crumbs
- or
- 1 cup chocolate chips
Instructions
- In an 8″ x 8″ or 9″ x 9″ square pan, make a sling out of parchment paper, with two sides hanging over the edge of the pan. Lightly grease the paper and sides of the pan.
- If using graham cracker crumbs instead of the chocolate topping, sprinkle half of the crumbs over the bottom of the greased pan. Skip this step if making with chocolate.
- In a large bowl, combine peanut butter, butter, and vanilla extract with an electric mixer.
- Slowly add in powdered sugar one cup at a time until the mixture resembles a dough and is no longer sticky. For me, this was at about 5-1/4 cups.
- Pat the mixture into the prepared pan and then top with remaining graham cracker crumbs. Alternatively, melt the chocolate chips in a microwave in 30 second intervals, stirring between each, until melted. Spread evenly over the peanut butter mixture.
- Refrigerate until chilled.**
- Carefully remove the bar, by lifting directly up on the parchment paper wings. Cut into squares and enjoy!
Notes
- The original recipe calls for 2 pounds of powdered sugar, however this turned out to be too much for my mixture and it was too dry. My advice is to add the powdered sugar in small amounts until you reach a nice cookie dough-like consistency that is no longer sticky.
- If using chocolate, it may be best to cut the bars before the chocolate is so firm it cracks. I recommend removing the Peanut Butter Squares from the pan after about 5 minutes by using the paper sling and then cutting into squares before refrigerating.
- These School Lunch Peanut Butter Squares keep for up to a week, covered, in the refrigerator.
Keywords: school peanut butter bar squares