Fudgy Peanut Butter Bars
- 15 graham crackers (crumb in processor)
- 5 T melted butter
- 2 T sugar or sucanat
- 2 T maple syrup
- 3 T butter, room temperature
- 1 1/2 C smooth peanut butter
- 1/4 C sucanat or sugar
- 3/4 C ricotta cheese
- 1 1/2 C heavy whipping cream, divided
- 1 T sucanat
- 1/2 t vanilla
- 8 ounces semi-sweet chocolate chips
Mix first 4 ingredients (in processor) and press into 13 x 9″ glass baking pan. Whip the 1 cup of whipping cream, 1 T sucanat, and 1/2 tsp vanilla until it holds a soft peak. Set aside. Mix butter, peanut butter, and 1/4 c sucanat for 2 minutes until smooth. Add ricotta and mix for 1 minute. Gently fold whipped cream into peanut butter mixture. Spoon filling into prepared pan. In a small saucepan, bring 1/2 cup whipping cream to a boil (whole milk can be used as a substitute). Remove from heat and add chocolate chips; stir until smooth. Set chocolate glaze aside to cool and thicken slightly, about 10 minutes. When glaze has cooled, spread it evenly over the filling. Refrigerate overnight.