My mom used to make us these easy chocolate cookie squares when we were children, and that peanut butter ganache was always my favorite part. It’s SO good. This is one of those desserts that both adults and kids can’t get enough of, and those 36 squares will be gone in no time. Don’t say I didn’t warn you!
Note: I use 3/4 cup milk for a soft, melt-in-your-mouth texture, but if you think it’s too wet or soft, or if you want it to hold well at room temperature, you can use less milk, anywhere between 1/2 to 2/3 cup milk.
- 200 g/7 oz butter
- ½ cup (50 g/1.8 oz) cocoa powder
- ¾ cup (150 g/5.3 oz) granulated sugar
- ¾ cup milk (or ½ cup if you leave it at room temperature for long)
- 1 teaspoon vanilla extract, optional
- 400 g/14 oz cookies (vanilla, Oreo, Lotus, etc, or a combination), crushed into coarse crumbs (4 cups crushed cookies)
- 100 g/3.5 oz coarsely chopped milk chocolate
- ½ cup (120 g/4 oz) smooth peanut butter
- In a medium saucepan place butter, cocoa powder, sugar, milk, and vanilla if using, and bring just to a boil over moderate heat. Reduce heat to low, and mix until melted and completely smooth. Remove from heat, add the crushed cookies, and mix well to combine.
- Transfer mixture to a 8x8-inch pan lined with parchment paper, and spread evenly.
- Make the peanut butter ganache: Place milk chocolate and peanut butter in a heat-proof bowl. Microwave in 30-second intervals, mixing in between, until melted and smooth. Spread evenly over the chocolate-cookie mixture.
- Refrigerate for at least 2 hours or until set, then cut into 36 squares. They keep well in the fridge for several days.