5.16.2013

The Best Peanut Butter Bars - No Bake & Super Easy To Make!!


I don't remember where I stumbled across this recipe, but I jotted it down on a scrap piece of paper and filed it away some time ago.  Last week it feel out of the file I had it in and I decided to whip up a batch.  Plain and simply, these are delicious.

5 ingredients, no baking required and ready in about 2 hours {they must sit and firm up}makes these the perfect summertime snack bar.  They taste similar to a Reese's Peanut Butter cup only better.  You read that right - better.  Since they taste so similar I had the bright idea to take half of the peanut butter mixture and make Peanut Butter cups with it.  Delightful and easy!


The Best Peanut Butter Bars

makes 1 - 9"x13" pan; or 1 - 9"x9" pan and 48 peanut butter cups

1 sleeve of 9 graham crackers, broken roughly
3 1/4 cups powdered sugar
1 1/2 cups creamy peanut butter
1 cup salted butter, melted {if you only have unsalted, add 1/4 teaspoon salt to the butter}
1 bag {12 oz} bittersweet, semi-sweet or milk chocolate chocolate chips - whatever is your preference

In a food processor, process the graham crackers until they are finely crushed.  {If you don't have a food processor, put them in a ziploc bag, seal it, then crush them with a rolling pin}.





Add the powdered sugar, peanut butter, and melted butter.  Process until well blended.  {if you are not using a food processor, mix all ingredients in a large bowl until well mixed}.








Pour the mixture into a lightly greased {butter or spray} 9"x13" pan, pressing down.

Put the pan in the freezer for 20-30 minutes to set.

Melt the chocolate chips in a microwave-safe bowl at 30 second intervals, stirring after each, until fully melted.


Remove the pan from the freezer and pour the melted chocolate over the pan, spreading to each edge with a rubber spatula.

Let set at room temperature 2-3 hours, until the chocolate is completely set.  Cut into bars.

Store at room temperature in a sealed container or freeze for up to 2 months.




-Alternatively- if you would like to make half the recipe into peanut butter cups, while the peanut butter mixture is in the freezer, take 48 mini paper cups and paint them with a thin layer of the melted chocolate {I just use a spoon}.  


Put them on a baking sheet as you paint them then put the baking sheet in the freezer for 15 minutes or until the chocolate is set.  Remove the chocolate shells from the freezer and when the peanut butter mixture is ready, use half of it to roll into 48 balls {or scoop with a melon scooper}.  Place a peanut butter ball into each of the chocolate shells and lightly press down.  Spoon melted chocolate over each peanut butter cup, making sure the chocolate reaches the edges.  Pour the remaining melted chocolate over the half pan of peanut butter mixture, smoothing to the edges.  Follow above for the bars and let cups sit at room temperature about 2 hours until completely set.  Can be stored at room temperature in a sealed container or in the freezer up to 2 months.






6 comments:

Our Neck of the Woods said...

Oh my gosh, this looks heavenly! I am pretty obsessed with peanut butter and chocolate together, so I'll have to try this. I have some family coming out later this month, so I think I'll give it a go then! Thanks so much for sharing :)

Mary Ann said...

Oh, Staci, how you came to the rescue for me! We have a family reunion on Sunday, and I had not decided on my two dishes yet. This will be one of them, the bars look SO EASY.

Staci at Life At Cobble Hill Farm said...

Thanks Tammy and Mary Ann! Yes, Mary Ann, they really are very easy.

Leslie said...

I'm going to try the bars, definitely. They'd be totally easy to veganize.

daisy said...

These would be great for Father's Day!

Staci at Life At Cobble Hill Farm said...

Leslie - great! I hope you love them. :) Daisy - so true, the perfect dessert!