Peanut Butter Cup Bars

Did you have a nice weekend?  I sure did!  Not that I don't love sick-baby-land, because I do, but since this rotation is an "elective", I get weekends off!  NICU, by the way, is great; I'm learning tons and have finally gotten the hang of all the math (yes, math, that's basically all I do:  calculating how many ml/kg/day that baby eats, or the exact number of calories/kg they are getting, including their TPN (fancy Ensure-like concoction meant to run into central veins for people who can't eat), blah blah).  Next week I start my first of 10 residency interviews, so that will be exciting.

These little buggers are like crack.  It's a pretty unassuming recipe, and it requires NO baking.  You really need no machinery at all, though a food processor does help to get the graham crackers to a sand-like consistency.  Everyone who tried them were battling their inner caloric-counting demons, trying to justify just one more bar.  You'll like them too, I bet :)

Peanut Butter Cup Bars

2 cups peanut butter, divided (chunky or smooth)
1 1/2 sticks butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs (about 2 1/2 sleeves, ground to sand-like consistency
1 package semi-sweet mini chocolate chips

Grease a 9x13 inch baking pan

Beat 1 1/4 ups peanut butter and butter in a large mixing bowl until creamy  Gradually beat in 1 cup powdered sugar.  By hand work in remaining powdered sugar and the graham cracker crumbs.  Fold in 1/2 cup mini morsels.  Press into prepared pan and smooth top with spatula.

Melt remaining peanut butter and remaining morsels in a microwave safe bowl, stirring every 30 seconds until smooth.  Spread over PB crust in pan.  Refrigerate for at least 1 hour, then cut into bars.  Store in refrigerator until ready to serve.