After school snacks for me as a kids were always a toss up: nothing (not a good choice), something left over from my packed lunch (dicey), or things I could find in the snack cabinet: Ritz crackers, oreos, or Lay’s potato chips (always stale or crumbled).
Not my friend, Amy. Her mom would make a snack that was waiting for her- and me, if I was lucky enough to be at Amy’s house after school, that was made just for the occasion: fried dough, fresh baked cookies, and these: Hollywood Squares. Oh my aching heart! These are just the best, sweetest, homemade peanut butter cup-like things ever!
It is so easy: Mix it all together, then press into a pan, ignoring please, the fingerprints in my photo- yup, authenticity here!:
Then cover in chocolate and cut in squares:
Technically, I should call them Amy’s Mom’s Hollywood Squares, but like her mom, Amy carries on the baking tradition, and brought these to my house recently for a big gathering…my kids are still asking me to make them! So now I am, and so can you. It is so easy and people love them, so I like to make these every year:
12 Days of Christmas Cookies, Day 6: Amy’s Hollywood Squares
- 3/4 cup melted butter
- 2 cups smooth (not natural) peanut butter
- 2 1/2 cups confectioner sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla
- 1/2 cup graham cracker crumbs
- 12 oz. semi-sweet chocolate chips
Mix all the ingredients EXCEPT the chocolate in a large bowl using a hand mixer. Mix until combined completely. The mixture should be crumbly but able to come together.
In a 9X13 pan that has been lined with waxed paper or parchment, put the mixture in, completely filling the pan, and pressing it flat.
In your microwave, melt your chocolate in a safe container. I use a glass bowl, and on 40% power, I heat for 50 seconds, stir, heat again, stir, etc. until melted and smooth when stirred.
Pour the melted chocolate over the top of the mixture in the pan, and spread until smooth. Cut into 24 squares when this is room temperature, then refrigerate until chocolate is set.
You can cut this into 48(!) really for candy-like sized bits, as this is so rich and for gift-giving, the smaller pieces are really nice.
When you cut the squares, use a non-serrated knife, and rinse the knife every 2 cuts with hot water and wipe dry. It helps make the cuts cleaner. If you don't make the cuts until later, let it come to room temp completely and the chocolate softens again, then the cutting is easier.
Please attribute this recipe: Show it came from hardlyagoddess.com