Peanut Butter Pie Bars

You knew it was going to be a good day when your teacher rolled in the really tall cart with the TV on top of it.  Growing up in Lancaster County, Pennsylvania, where weather and farm reports were big news, we could always count on seeing that TV on Groundhog Day.  Thank you, Punxsutawney Phil, groundhog superstar.

Believe it or not, I almost forgot the day this year.  I’m afraid I have no groundhog-shaped cookies or cakes with fondant animals to mark the occasion.  That’s going on the list for next year. 

If you’re willing to use some imaginative thinking, however, the marshmallows peeking out from the chocolate are kinda like a groundhog peering out from his home. (Just humor me, okay?  It’s been a long week.)  Oh, and check out the Punxsutawney Groundhog Club’s website.

Peanut Butter Pie Bars (adapted from Joy of Baking)

Crust

1 ¾ c broken chocolate wafer cookies

6 T butter, melted

Filling

1 c peanut butter

1 c powdered sugar

8 oz cream cheese

½ c heavy cream

1 heaping cup mini marshmallows

Topping

6 oz chocolate chips

2 T butter

1 T heavy cream

Preheat oven to 350° F. 

In a food processor (or use a sealed plastic baggie and a rolling pin if you’re feeling stressed or angry or just in the mood to smash things), make cookie crumbs.  In a small bowl, combine cookie crumbs and melted butter and press into an 8 x 8 square pan. 

Bake 10 minutes, or just until crust sets.  Let cool in pan.

Beat together peanut butter, powdered sugar, and cream cheese.  In another bowl, whip heavy cream until stiff peaks form.  (Use a chilled metal bowl to make the job go faster.)  Gently fold the whipped cream into the peanut butter mixture.  Spread mixture on top of the cooled crust and sprinkle the marshallows on top.  Refrigerate until firm.

Melt together chocolate and butter, then stir in heavy cream. Spread the chocolate over the peanut butter mixture, letting some marshmallows peek out here and there (you know, like little white, sugary groundhogs).  Keep refrigerated.