Mmmm! Almost too good. Note: peanut butter, especially natural, may differ in the oil content and need an adjustment in the butter/margarine ratio. As mentioned in other reviews, be sure to pulverize the graham crackers to a fine powder for the best texture. I find it easiest to melt the butter/margarine and peanut butter together to blend thoroughly and then add the mixed dry ingredients. My adjustments from the original recipe for personal preference include cutting the butter/margarine to 3/4 cup; cutting the confectioners sugar to 1 1/2 cups; increasing the peanut butter to 1 1/4 cup. I triple the base recipe and use 1 1/2 X of the top layer and make these in a 15-1/2” X 10-1/2” cookie pan, and then get them out of the house as soon as possible! I said they are good?. I also use parchment paper to line the cookie sheet and another piece on top of it and then roll it to get the base as smooth as possible, chill the base before spreading the top layer, chill again and then cut into squares. Keep these goodies refrigerated prior to serving.
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Mmmm! Almost too good. Note: peanut butter, especially natural, may differ in the oil content...