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Enjoy this recipe from Fun Fall Foods.
Submitted by: Sharon Jones from Fountain, FL
16-oz. pkg. graham crackers, crushed
2 T. butter, room temperature
1-1/2 to 2 16-oz. jars creamy peanut butter
16-oz. pkg. powdered sugar, divided
In a bowl, gradually mix cracker crumbs, butter and enough peanut butter to make a stiff mixture. Set aside 1/4 cup powdered sugar. Add remaining powdered sugar, a little at a time, to peanut butter mixture, using your hands to mix. Press mixture 1/2-inch thick onto a wax paper-lined baking sheet. Sprinkle with reserved powdered sugar. Cover and refrigerate for about one hour. Cut into one-inch squares. Cover tightly and refrigerate for several days, or wrap and freeze for up to 2 months. Makes 2 dozen. | |
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In a bowl, gradually mix cracker crumbs, butter and enough peanut butter to make a stiff mixture. Set aside 1/4 cup powdered sugar. Add remaining powdered sugar, a little at a time, to peanut butter mixture, using your hands to mix. Press mixture 1/2-inch thick onto a wax paper-lined baking sheet. Sprinkle with reserved powdered sugar. Cover and refrigerate for about one hour. Cut into one-inch squares. Cover tightly and refrigerate for several days, or wrap and freeze for up to 2 months. Makes 2 dozen. |
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