Vegan Georgia Cookie Candy

My husband needed something to take to work today for an office potluck and he requested these peanut butter bars. The recipe I first saw on Mommy's Kitchen blog and it originates from Paula Deen. When I saw it on Mommy's Kitchen I thought hey something I can easily adjust! I make these free of milk and egg so they are safe for my son, but no one would ever know. They are so delicious, tasting just like a peanut butter cup...and if you need to avoid peanuts you can use the soy nut butter or sunflower butter that is nut free. I would just recommend draining off the oil that settles in the sunflower butter or they will be too greasy.

So here's my version:

Vegan Georgia Cookie Candy

1 cup of dairy free margarine (I use 2 Fleischmann's unsalted sticks)
1 cup of peanut butter (soy nut butter or sunflower butter can be used for a nut free version)
3 cups confectioner's sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups dairy free chocolate chips



First line a 9x13 pan with foil.

Using a kitchenaid mixer with the paddle attachment cream the butter, peanut butter, sugar and graham cracker crumbs until combined and forms a ball. I slowly add the confectioner's sugar with a damp towel over the mixer so the powdered sugar doesn't fly all over the kitchen!



Then press dough into the foil lined pan.



Next melt chocolate chips in a double boiler or use a glass bowl over a saucepan with boiling water.



When chips are melted spread them over the dough and place in the refrigerator to set the chocolate. Sorry this isn't that great of a picture but you get the idea.



When you are ready to serve let sit at room temperature to make cutting through the chocolate layer easier and cut into 2" squares for serving.