Peanut Butter Bars

Okay, 2011 and its new year resolutions are well under way. Who says there isn't room in your healthful, balanced diet for a little sinful indulgence? I was always one to enjoy a few mini-Reese's peanut butter cups during my 3:00 slump, so this has become my new Reese's. This recipe comes courtesy of my mother-in-law. My husband has fond memories of these bars growing up, so I recently created a gluten and casein free version for our household. After cutting them into squares, I discreetly slide a few into the freezer for safekeeping. These go fast, so it's every man for himself!

Peanut Butter Bars

1 cup Earth Balance Vegan Spread, melted

2 cups gluten free Kinnikinnick Smoreables graham style cracker crumbs

2 cups confectioners’ sugar

1 cup and 4 tbsp. JIF peanut butter divided

1 ½ cups Ghirardelli semi-sweet chocolate chips

Mix together Earth Balance spread, graham crackers crumbs, confectioners’ sugar and 1 cup peanut butter until well blended. Press evenly into the bottom of an un-greased 9 x 13 pan.

Microwave the chocolate chips and the 4 tbsp peanut butter on high for 1 minute. Stir. Continue microwaving, stirring every 30 seconds until smooth. Spread over the prepared crust. Refrigerate for 1 hour before cutting into squares. Store bars in airtight container in refrigerator, but they are best enjoyed at room temperature.