MAKES 24 bars
TOTAL TIME: 45 minutes
We like to use simply flavored oat-and-nut-based granolas here; avoid using granola that is loaded with lots of dried fruit. If the granola has lots of large clumps, place it in a zipper-lock bag and pound gently with a mallet to break it into small pieces. You can substitute 1 cup semisweet chocolate chips for the semisweet chocolate. Do not substitute crunchy peanut butter for the smooth peanut butter.
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1 |
(9-ounce) package Nabisco Famous Chocolate Wafers |
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1½ |
cups granola, crushed into small pieces |
|
¾ |
cup (3 ounces) confectioners’ sugar |
|
8 |
tablespoons unsalted butter, cut into small pieces |
|
1½ |
cups smooth peanut butter |
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6 |
ounces semisweet chocolate, chopped |
1. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
2. Process chocolate wafers in food processor until finely ground, about 1 minute. Combine chocolate wafers, granola, and sugar in large bowl. Microwave butter in medium bowl until melted, about 45 seconds, then whisk in 1¼ cups peanut butter. Stir peanut butter mixture into wafer-granola mixture until combined. Scrape mixture into prepared pan and press firmly into even layer with greased spatula. Freeze, uncovered, until firm, about 20 minutes.
3. Microwave chocolate in covered bowl, stirring occasionally, until melted, about 2 minutes. Spread melted chocolate evenly over top of frozen mixture. Microwave remaining ¼ cup peanut butter in bowl until melted, about 1 minute, then drizzle attractively over top. Freeze, uncovered, until chocolate has hardened, about 10 minutes.
4. Use foil sling to transfer chilled bars to cutting board. Cut into 24 bars and serve.