No-Bake Clark Bar Cookies

Ingredients

• 1 (16 ounce) box honey graham crackers (*See note)
• 2 1/3 cups confectioners' sugar
• 1 cup butter, melted
• 1 (18 ounce) jar creamy peanut butter (*See note)

Icing

• 1 (12 ounce) package real semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk

Directions

1. 1

   In a 2-gallon ziploc bag, add the graham crackers; close the zip-loc bag.

2. 2

   With a rolling pin, crush graham crackers into crumbs.

3. 3

   Add the graham cracker crumbs to a large bowl.

4. 4

   Also add the confectioners' sugar, and melted butter; mix well together.

5. 5

   Then add the creamy peanut butter; mixing all the ingredients together well.

6. 6

   Place the crumb mixture into one 15.25 x 10.25 x .75-inch jelly roll pan.

7. 7

   Pat crumb mixture down firmly into pan.

8. 8

   In a double boiler, (over low heat) melt together the chocolate chips, and the can of sweetened condensed milk; stirring often. This should take about 5 minutes.

9. 9

   After chocolate chips and condensed milk has melted together, quickly spread the chocolate mixture over the peanut butter mixture.

10. 10

    Chill the cookie-bars in the refrigerator for 4 hours.

11. 11

    Cut into bars and serve.

12. 12

    Note: For this recipe, I used 1-(14.4 oz.) box of honey graham crackers, which I purchased from Aldi's, and 1-(16.3 oz.) jar of creamy peanut butter.

13. 13

    The stores no longer have (16 oz.) boxes of graham crackers on the shelf, and the same goes for the peanut butter. I could no longer find an (18 oz.) jar to make these bars.