NO-BAKE CHOCOLATE PEANUT BUTTER BARS
I just got back from a 2 1/2 week vacation. Here’s a list of the indulgent things (that I can remember) that I ate: salt water taffy, Sonic x 3, 4 lb of See’s chocolate, 2 dozen Swig cookies, 2 dozen Sweet Tooth Fairy Cupcakes, In-n-Out, Cafe Zupas x 2, Cafe Rio, Wild Zucchini, Oreganos, and s’mores x 6
So basically I’m 15 pounds heavier and it was worth every calorie.
Keeping in theme with my trip, this treat is one of my favorite ever. If you’re new to my blog you must know that I have exactly 46 chocolate and peanut butter recipes. So you might think you’ve seen these before but they are in fact a permutation of something that is already on my blog.
These are so easy that I made my 10-year-old make them from start to finish. Start with graham cracker crumbs and powdered sugar. You can even buy graham cracker crumbs in the baking aisle now.
A whole lot of peanut butter…
…and melted butter can make cardboard taste good. Press it into a 9×13 pan. For the top – more peanut butter and melted chocolate with some rice crispies stirred in. Pour that on top and chill. These will get soft at room temperature. Not too soft that you can’t eat them but if you want a firmer bar keep them chilled.
OTHER PEANUT BUTTER RECIPES:
Yield: 32 servings
These No-Bake Chocolate Peanut Butter Bars are a sinful treat for those days you just need chocolate and peanut butter.
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 2 cups creamy peanut butter, divided
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 1/2 cups rice crispy cereal
Line an 9×13 pan with parchment paper or spray with cooking spray.
In a large mixing bowl (or by hand with a spoon), beat together the melted butter, graham cracker crumbs, sugar, 1 cup peanut butter, and salt. Spread into the pan. Refrigerate at least 15 minutes to firm up.
In a microwave safe bowl melt together the chocolate chips and remaining 1 cup peanut butter in the microwave in 30 second intervals, stirring in between until smooth (a double boiler can also be used). Remove from the heat and stir in the cereal. Spread on top of the chilled peanut butter layer. Refrigerate until chocolate is firm before serving. Store in an airtight container for up to 1 week in the fridge or at room temperature depending how you like them.
Source: Doubled from Chocolate Moosey: http://www.chocolatemoosey.com/2015/06/23/no-bake-chocolate-peanut-butter-bars/