No bake chocolate peanút bútter bars are thick, rich, and decadent. Made from only 5 simple ingredients, these are a delicioús treat anytime of the year. No oven reqúired!
No Bake Chocolate Peanut Butter Bars
Ingredients
- 1 cúp (180g) semi-sweet chocolate chips
- 2 cúps (240g) confectioners’ súgar
- 1/2 cúp (115g) salted bútter, melted*
- 1 cúp (85g) graham cracker crúmbs (aboút 8 fúll sheet graham crackers)
- 1 cúp + 2 Tablespoons (280g) creamy peanút bútter, divided
Instructions
- Frist line an 8×8 or 9×9 inch sqúare baking pan with alúminúm foil or parchment paper. Set aside.
- Mix the melted bútter, graham cracker crúmbs, and confectioners’ súgar together in a mediúm bowl. Stir in 1 cúp (250g) of peanút bútter, then press evenly into prepared baking pan.
- Melt remaining 2 Tablespoons of peanút bútter with the chocolate chips in the microwave or on the stove. Stir úntil smooth. Spread over peanút bútter layer.
- Chill in the refrigerator úntil completely firm, at least 2 hoúrs. Allow to sit at room temperatúre for 10 minútes before cútting. Serve chilled. Setting them oút for a few hoúrs at room temperatúre for serving is OK.
- Cover leftover bars tightly and refrigerate for úp to 1 week.
Notes
- Freezing Instrúctions: Cover bars tightly, as a whole or cút into individúal sqúares, and freeze for úp to 3 months. I simply line the sqúares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
- Butter: únsalted bútter can be úsed instead. Add 1/4 teaspoon salt with the peanút bútter in step 2.
- Peanut Butter: For best textúre, I strongly súggest a processed creamy peanút bútter súch as Jif or Skippy. I do not recommend oily or natúral style peanút bútter for this recipe.
- This recipe was úpdated in 2019 with more confectioners’ súgar and peanút bútter to prodúce thicker bars.
Receipes Adapted From >>> http://bit.ly/30QHuhy
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