INGREDIENTS

  • 1 cup crunchy peanut butter
  • 3 tablespoons crunchy peanut butter
  • 1 cup butter (no substitutes)
  • 3 1/2 cups confectioners’ sugar
  • 3 tablespoons baking cocoa
  • 1 tablespoon vanilla extract

DIRECTIONS

  1. In a saucepan, combine peanut butter and butter. (I have always used creamy peanut butter).
  2. Cook and stir over medium heat until blended.
  3. Remove from the heat, stir in confectioner’s sugar, cocoa, and vanilla.
  4. Spread into a buttered 8-in square pan.
  5. Freeze for 30 minutes or just until firm before cutting into squares.
  6. Store at room temperature.