24miniature white chocolate Reese’s peanut butter cups, unwrapped and cut in half
Line a 9-inch square pan with with two pieces of parchment paper going opposite ways so you’re creating a sling. Set aside.
In a small mixing bowl, mix together graham cracker crumbs (I put graham crackers into a zippered plastic bag and use a rolling pin to make them into crumbs), ground cinnamon and powdered sugar. Add melted butter and mix thoroughly. Add crust to the lined square pan and push down with your fingers, as evenly as possible creating a crust. Cover with plastic and refrigerate for an hour.
Heat oven to 350 degrees F.
Mix the flour, baking soda, baking powder and salt with a rubber spatula in a small mixing bowl. In a medium sized mixing bowl, add sugars and butter and mix together thoroughly with the rubber spatula. Add peanut butter and mix again. Then, add the egg and make sure it’s mixed thoroughly.
In two batches, add the dry ingredients to the peanut butter mixture and mix. Take the pie crust pan from the refrigerator. Place half of the cookie dough on the graham cracker crumb crust and spread evenly. Add half the butter cups and press in. Add the rest of the cookie dough and spread evenly (as best as possible). Then add the rest of the peanut butter cups and press them in.
Place pan in the oven and bake at 350 degrees F for 22 to 24 minutes, until the cookie dough layer is fully baked. You don’t want to overbake or you won’t have soft pie bars. Allow to cool completely and then cut into bars. Save any leftovers in a seal container with a slice of bread to keep the bars soft.