From Kosher By Design Entertains, by Susie Fishbein, one of my favorite cookbooks
Peanut Butter Diamonds
1 cup (2 sticks) margarine or butter
4 cups confectionary sugar
1 (18 oz) jar reduced fat creamy peanut butter
1 1/2 cups graham cracker crumbs
1 cup (2 sticks) margarine or butter
8 oz chocolate chips
(about 1 1/4 cups)
Line a cookie sheet with parchment paper. Set aside.
In a medium saucepan over low heat, melt the margarine or butter. Remove from heat and add the sugar, peanut butter, and graham cracker crumbs. Stir to combine.
Spread into prepared pan. Place a piece of waxed paper or parchment paper over the peanut butter and use a kid-sized rolling pin or your palm to pat evenly into the pan.
In a small suacepan over low heat, melt the margarine and choclate chips. Stir to combine. Pour over the peanut butter layer. Tilt the pan to spread the chocolate into a thin layer that evenly coats the peanut butter. Try not to manipulate the chocolate too much. Refrigerate 1/2 hour.
Hold the long side of the cake in front of you. **Using a warm knife make the horizontal cut lines every 1-inch. Starting at the bottom left corner, make diagonal cuts every 1 1/2 inches to form dimaond shapes.
Yields: 36-40 diamonds
**Cut them small, they are very rich
