Peanut Butter Cup "Candy"

Peanut Butter Cup "Candy"
2 sticks butter, softened, plus additional for greasing the pan
1 cup smooth peanut butter
1 box (16 ounces) confectioner's sugar
1 1/2 cups graham cracker crumbs
1 package (12 ounces) semisweet or milk chocolate chips
1/2 cup heavy or whipping creamLightly butter a 13-by-9-inch glass or metal baking pan, and set aside.Place the butter and peanut butter in the large bowl of an electric mixer (see Cook's notes). Beat on medium speed until well combined, about 2 minutes.Add the powdered sugar and graham cracker crumbs to the bowl, and beat on low until the powdered sugar begins to be mixed in. Increase the speed to medium, and mix until a stiff dough forms. (All of the dough may not stick together.)Press the dough into the prepared pan, pressing firmly with the back of a spoon or the heel of your hand until the dough is even in the dish. Set aside.Pour the chocolate chips and cream into a 1-quart measure or glass bowl, and microwave on high, uncovered, for 1 minute. Remove the chocolate, and stir. Continue to microwave at 30-second intervals, removing to stir after each 30 seconds, just until the chips are completely melted and the mixture is smooth, about 1 minute more. Pour the chocolate evenly over the dough. Smooth the chocolate evenly with the back of a spoon or a spatula.Refrigerate the pan, uncovered, until the chocolate is set, about 1 hour. Then cover the pan with plastic wrap or foil, and store in the refrigerator until ready to cut into small squares. Before cutting, remove the pan from the refrigerator and let stand at least 15 minutes. Once cut, refrigerate the squares in an airtight container for up to 1 week.Makes 48 squaresCook's notes: It is best not to attempt this recipe without a stand-style electric mixer as the dough is too stiff for most hand-held mixers. We adapted Gaffney's recipe to us to make the dough easier to handle. We would describe the texture of this as more like a bar cookie than candy.Nutrition values per square: 155 calories (54 percent from fat), 10 g fat, 17 g carbohydrates, 1 g fiber, 2 g protein, 14 mg cholesterol, 81 mg sodium.