¾ cup butter/margarine
2 cups petit beurre or Graham Cracker crumbs
340 g (12 oz) peanut butter
100 g (1 cup) powdered sugar
340 g (12 oz) semi sweet chocolate broken into pieces
How to do it
1. Soften the peanut butter in a microwave (optional but recommended) on medium heat for about 20-30 seconds, making sure not to melt it. Melt the butter/margarine and mix with the cookie crumbs, powdered sugar and the peanut butter. Spread the mixture evenly into an ungreased medium sized pan lined with baking paper, making sure the top is smooth and compacted. Refrigerate for about 15 minutes.
2. Melt the chocolate over a double boiler (I take a medium-sized pot with about 2 cm of boiling water at the bottom, over medium heat on the stove, and place a smaller pot with the chocolate in in on top. Preferably use a saucepan, as it’s easier to use with its long handle. Do not let the top pot touch the water.). Keep stirring the chocolate over the water until it’s all melted. Spread evenly over the base. Refrigerate until the chocolate has set.
3. Using a sharp, heavy knife dipped in boiling water, carefully cut bars. (You can cut the bars before the chocolate is hard, but this results in messy bars. The extra effort to cut the hardened chocolate is worthwhile as the bars look much nicer.)
This should yield 48-64 bars depending on how small you cut them.