Title: Alfred a knopf peanut butter candy
 Categories: None
      Yield: 32 Servings
 
      8 oz (2 sticks) unsalted butter,
           -melted
      2 c  Graham cracker crumbs
  2 1/2 c  Confectioners sugar
      1 c  Chunky peanut butter
      8 oz Milk chocolate
 
  Line an 8-inch square pan as follows.  Turn the pan over, cover with a
  12-inch square of aluminum foil shiny side down, fold down the sides
  and corners to shape the foil, remove the foil, turn the pan over
  again, and place the foil into the pan, pressing it carefully to fit
  smooth. Set aside. In the large bowl of an electric mixer (or any
  large bowl, with a wooden spatula) mix the butter with the graham
  cracker crumbs, sugar, and peanut butter. Turn into the lined pan.
  With the bottom of a teaspoon smooth the mixture to make an even
  layer. Let stand at room temperature. Break up the chocolate and
  place it in the top of a small double boiler over hot water on low
  heat.  Cover with a folded paper towel (to absorb steam) and the pot
  cover.  Let stand for a few minutes until partly melted. Then uncover
  and stir until completely melted and smooth. Remove the top of the
  double boiler (dry its underside), and pour the chocolate onto the
  peanut butter layer. With the bottom of a teaspoon smooth the
  chocolate all over the bottom layer, touching the sides of the foil.
  Refrigerate for an hour (or longer, if you wish) until firm. Lift the
  candy from the pan by lifting the aluminum foil.  Place the candy,
  still on the foil, on a cutting board.  Fold down the sides of the
  foil and let stand. If you cut this into squares while it is cold it
  will crumble. Let it stand for about an hour, then cut into 32 small
  bars. Serve at room temperature. The taste will remind you of Reese's
  peanut butter cups.