PEANUT BUTTER AND JELLY GRAHAM CRACKER BARS FROM SCHOOL RECIPES

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

Steps:

• 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!