Author: Adapted from Paula Dean's Georgia Cookie Candy Recipe (via Niki Grados)
Prep time:
Cook time:
Total time:
Serves: 20
This is exactly the same recipe except I subbed in almond butter for peanut butter and used my homemade gluten free graham cracker crumbs. You can use Smoreables if you don't have time to make them or Honey Maid if you are not gluten free. If you are avoiding all tree nuts, try to sub Sunbutter in for the almond butter and let me know how it goes!
Ingredients
1 cup (2 sticks) butter or margarine, softened
1 cup crunchy almond butter
3 cup confectioners’ sugar, sifted
1½ cup gf graham cracker crumbs (see note above)
1½ cup semisweet chocolate chips
Instructions
Line a 13 by 9 by 2-inch pan with foil.
Combine the butter, almond butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.
Notes
Cook time is actually chill time.
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-almond-butter-fudge-bars/