Ingredients:
1 cup (2 sticks) unsalted butter, melted
2 cups honey graham cracker crumbs
1 teaspoon ground ginger
¼ teaspoon flaxseed meal (optional) but adds a light nutty flavor
2 cups confectioners’ sugar
1 cup creamy peanut butter
½ cup Reese’s mini peanut butter cups, unwrapped
Topping:
12 ounces (1 ½ cups) semi-sweet or dark chocolate chips
¼ cup creamy peanut butter
Pinch of sea salt
Directions:
1. Line a 9x13 baking pan with parchment paper.
2. In a large bowl combine the graham cracker crumbs, confectioners’ sugar, ground ginger and flaxseed meal. Stir in the melted butter and 1 cup peanut butter and combine. Pour the crumb mixture into the pan and press down to form a crust.
3. Arrange the Reese’s mini cups over the crust.
4. Place the chocolate chips and ¼ cup peanut butter in a microwave safe bowl and melt for about 2 minutes, stirring frequently. Add in the sea salt and stir.
5. Pour and spread the melted chocolate over the crumb crust.
6. Refrigerate and chill for 1 hour then cut into squares.
7. Cover and store any leftovers in the refrigerator.
Chef’s Tip: You can jazz up these bars by sprinkling chopped pistachios or your favorite nuts over the melted chocolate before placing in the refrigerator.
I love pistachios so I added some on mine (as pictured here).
