As I continue to get over my second winter cold I continue to reminisce over the positive foodie experience I had during the holidays. One big thumbs up goes to my sister Shannon‘s Clark Bars. I rarely get to go home and be with my family for Christmas and this is a new foodie famly hit I have never had so I had to give them a shot. Oh and BTW, this recipe makes a TON of goodies!
Now I did make my own version of her Clark bars. I do not like Graham crackers so I put around 16 oz of shortbread and peanut butter chocolate chip cookies in my food processor instead.
In a big bowl combine the Graham crackers with 1 cup melted butter, 2 1/2 cups peanut butter and 2 1/2 cups icing sugar.
Pressy yummy-goo into a greased 9″ x 13″ pan. I said this makes a ton!
In a double boiler melt 2 cups semisweet chocolate chips with 1 14 oz can condensed milk.
Wait until most of the chocolate chips are melted, stir and take off the heat.
Smother the yummy-goo with melted chocolate happiness.
Make sure the entire top is covered. Chill for 4 hours in the fridge.
Serving size? Twenty four! And the recipe is not kidding. I must have given a pound away to our friends Mike and Jen for a present. Mike said it may have been one of the best things he has ever eaten which is super high praise!
These are so decadent and delicious… and difficult to describe. I do not think I have had any dessert quite like it. I love that it is no-bake, super fast to make and in the end… Tasted like peanut butter fudge with a chocolate icing. It is unbelievably bad for you, makes enough to feed a large party and a dream for those peanut butter chocolate lovers out there.
Thank you Shannon for inspiring me to be a part of this new foodie family tradition! I LOVED them!