I must tell you that these smell and taste like those girl scout cookies.
Those peanut butter patty ones.
I was always a pb patty person. And I really liked those reduced-fat lemon cookie sandwiches they made. I thought they were delicious regardless of their lack of fat. But I wouldn’t called then lemon crackers as opposed to lemon cookies, but they didn’t ask me. I think they discontinued those years ago. Over the years caramel delights have grown on me as well, but peanut butter patties have always been my number one.
I told you I was in love with the peanut butter crunch I put on that banana split. So here we are with more peanut butter graham crunch. I was debating weather to call this a tart, because I looked up that to be a tart it must have a filling. This doesn’t have a filling, so it’s not technically a tart. But I still called it a tart because I usually do things wrong and I don’t see any reason to stop now.
I guess it’s just a bar. But I’m just gonna call it peanut butter graham crunch tart with chocolate drizzle (because I like titles with all the words).
You could press these into whatever shape you wanted. I went with a circle shape to make them feel a bit more festive. Slices of things feel more fancy than bars of things do. Agreed?
Now my favorite way to eat this is after lunch as a sweet something to end the meal. I do recommend that you keep them in the freezer so they stay oh so crispy.
Sooo if you like peanut butter and chocolate, meal prep these this weekend to have all throughout next week. They make snack time the best time.
Peanut Butter Graham Crunch Tart
Yield: 1, 9" round cake pan
Total Time: 15 minutes
12 graham cracker sheets
2/3 - 1 cup peanut butter
1/3 cup maple syrup
1/2 cup chocolate chips, melted
In a bowl, use your fingers to crush the graham crackers into a sand. It’s okie dokie if there are still some marble sized graham cracker pieces. Now add in 2/3 cup peanut butter and maple syrup. Use your hands to combine the mixture. If mixture holds it’s shape when squeezed into a ball, you’re good to go. If not, add peanut butter by the spoonful until you get to the right consistency. Press into a dish (i used a ~9” round cake pan). Drizzle melted chocolate over pb crunch goodness. Place in the freezer until chocolate is hardened. Slice and serve. Store in the freezer and grab as necessary. I’ve been loving these as a sweet something to end lunch with.