There’s ‘nuttin” better than these squares

My kitchen is a place where I?m constantly reminded of the wonderful people I?ve been blessed to know throughout my life.

From my mixer to my pie pans to my measuring cups, memories of friends and family float in every cupboard and even more hover in my recipe box. There are tastes and smells of my childhood and good meals with friends in many of the concoctions I stir up on my countertops.

I believe there?s something special about sharing a meal or a recipe with someone?it?s a connection you?ll remember every time that taste hits your tongue.

This summer, Joey and I were blessed by hospitality with some friends, Dustin and Cheryl, who were kind enough to welcome us into their home for a few days as we traveled to a newspaper conference in Colorado and again on our way back to Kan?sas.

We shared some great meals and conversations with them, and before we headed home, Cheryl presented us with some delicious chocolate peanut squares along with the recipe.

I was reminded of that visit when I mixed up those squares to share at a gathering this week, and it made me smile.

This recipe came from ?Taste of Home Best Holiday Recipes 2007.? I made the recipe as it was originally printed, but Cheryl said she replaces the semisweet chocolate chips with milk chocolate ones, so you can substitute those if that?s your preference.


Chocolate Peanut Squares


2 cups confectioners? sugar

3/4 cup creamy peanut butter

2/3 cup graham cracker crumbs

1/2 cup melted butter


2/3 cup semisweet chocolate chips

4 1/2 teaspoons creamy peanut butter

1/2 teaspoon butter


Line an 8×8- or 9×9-inch square pan with foil. Butter the foil. (Try using the wrapper from the stick of butter you?ll be using and rub it all over the foil. It will save you from getting butter all over your hands, and you?ll use those little leftover traces of butter off the wrapper).

Set the pan aside.

In a bowl, combine the sugar, peanut butter, graham crackers and butter. Stir until well-combined and spread evenly in the foil-lined pan.

Combine the topping ingredients in a microwave-safe bowl and microwave in 30-second increments until it is melted.

Stir the topping and then spread it evenly over the graham-cracker base.

Refrigerate the pan until everything is nice and cold.

Cut into 1-inch pieces, and store in the refrigerator. (To cut it easily, I inverted the pan onto my cutting board, peeled off the foil, and cut it upside down.)


These are a bit reminiscent of Reese?s Peanut Butter Cups, so if that?s a candy you enjoy, you?ll like these, too.

And if you make this, share some (and the recipe) with someone you care about. It?ll make a nice memory for you both.

When not helping husband Joey with newspaper work, Lindsey teaches speech, debate and forensics at Haven High School. She can be reached at

Written By
More from Lindsey Young
It’s time to sprinkle in some sugar cookies
I have a bad habit of skipping over steps in recipes when...
Read More