In my last blog, I interviewed J. Ryan Stradal, the author of the best selling novel, Kitchens of the Great Midwest. Several recipes are featured in the book, including Pat Prager’s Peanut Butter Bars. There is a hilarious scene in the book where Pat, whose bars have won first place year after year at the county fair, enters them in the Petite Noisette baking competition in Minneapolis where, unbeknownst to Pat, all other entries are organic and locally sourced. The reaction from the other competitors and the way Pat handles the situation is priceless.

I made the Peanut Butter Bars today and served them at my novel group meeting. The ingredients are far from decadent, but the end product is exquisite, a sort of elevated Reese’s Peanut Butter Cup.

Here is the recipe for Pat Prager’s Peanut Butter Bars:

2-1/2 cups crushed graham cracker crumbs

1 cup melted Grade A butter

1 cup peanut butter

2-1/2 cups powdered sugar

1 cup milk chocolate chips with 1 teaspoon Grade A butter (I had bittersweet chocolate chips on hand and they worked fine)

Mix together the graham cracker crumbs, melted butter, peanut butter, and sugar. Pat into a greased 9-by-13-inch pan. Melt the chips and butter and spread them on top of the bars. Set in the refrigerator until firm. Cut into bars.

Enjoy the recipe and the book!