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.

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