Peanut Butter Graham Cracker Blondies
This post may contain affiliate links that won’t change your price but will share some commission.
Peanut
Peanut Butter Graham Cracker Blondies
If you’re looking for a simple, no-bake snack recipe, look no further. You have found what you’re looking for with these Peanut
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Graham crackers. Either buy crushed graham cracker crumbs or process graham crackers in a food processor until crushed.
- Sweetened condensed milk. If you like the taste and texture of the lower-fat version, you can use regular, low-fat, or no-fat sweetened condensed milk in this recipe. This dessert is no-bake, so you will taste the sweetened condensed milk.
- Peanut butter. I used Cr*zy Richard’s 100% peanut
butter . It’s a creamy, all-natural peanutbutter . ‘Dry and thick’ natural peanutbutter won’t work as well for this recipe. - Pure vanilla extract. I think a good-quality, pure vanilla extract is essential in any recipe.
- Salt. Just a pinch is all you need to make these bars even better.
Frosting
- Brown
butter . In my kitchen brownedbutter is an essential kitchen technique that I make over and over again. Brownedbutter can replace regularbutter in recipes and brings another level of nutty flavor to recipes. - Powdered sugar (aka confectioners) sifted, then measured
- Pure vanilla extract
- heavy whipping cream or whole milk. Heavy whipping cream is superior in taste and mouth feel when it comes to frosting. However, if you don’t have any and don’t want to buy it for such a small quantity, whole milk is your next best option.
Graham Cracker Blondies
Peanut
For the sweetened condensed milk, I had regular so that’s what I used. However, you can use low-fat or fat-free in this recipe. I don’t typically like the way lower-fat products in baked desserts. Although, when they aren’t baked I can’t really tell a difference in taste or texture.
Peanut Butter Graham Cracker Blondies Substitutions & Variations
You can double this recipe and use a 9×13-inch baking pan. Or, for thicker blondies, double the recipe and press the batter into a 9×9-inch pan.
You can use any cookie in this recipe, try Biscoff, lemon, Vanilla wafers, or Nutter
For a change, make different frostings. Try peanut butter frosting or chocolate frosting.
Shop peanut butter graham cracker blondies
Peanut Butter Graham Cracker Blondies
Ingredients
- 14 ounces graham crackers
- 14 ounces sweetened condensed milk
- ½ cup peanut butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (aka confectioners) for dusting on top
Frosting
- ¼ cup brown butter
- 2 cups powdered sugar (aka confectioners) sifted then measured
- ½ teaspoon pure vanilla extract
- 2 to 3 tablespoons heavy whipping cream or whole milk
Instructions
- Line an 8×8-inch square baking pan or a 9×9-inch square baking pan with aluminum foil and spray with non-stick spray.
- In a large bowl, mix all the ingredients except the powdered sugar until they're well combined. The dough will be thick.
- Dump the mixture into your prepared pan and press down. Smooth the top flat.
- Chill for 30 minutes to 2 hours.
- Remove the bars from the refrigerator.
Frosting
- Brown your butter. How to Brown Butter here.
- Add powdered sugar to the bowl of an electric mixer. Add heavy cream, vanilla, and browned butter to the powdered sugar.Beat until smooth. Add more cream if frosting is too thick (or more powdered sugar if it's too thin.)Frost cake and serve. Store in an airtight container on the countertop for 3 to 4 days. Or, in an airtight container in the refrigerator for 6 to 7 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.