I’m not a big candy person, but when I came across this recipe, the urge for a sweet treat hit me hard. Chocolate and peanut butter make a timeless combination, and this simple recipe (which doesn’t even require you to turn on the oven) has delicious results. The bars are wonderful straight from the freezer, where they will conveniently stay good for quite a long time, though I doubt that ‘quite a long time’ will describe the longevity of these little guys. Think Reese’s peanut butter cup, but larger. And . . . healthier? Who knows. Let’s at least pretend, eh?
I think the hardest part of this recipe was simply measuring out the peanut butter (warning: a 16.3 oz container does not contain a full 2 cups). That stuff is sticky, man. But if that’s the summit of the challenge, you can see how easy these are going to be to make.
(Makes 20 small bars)
2 cups crushed graham cracker crumbs
3 cups powdered sugar
2 cups creamy peanut butter
3/4 cup butter, softened
12 oz dark or semi-sweet chocolate chips
1/4 cup butter
Here’s the assembly: looking totally doable.
Grab a large mixing bowl and toss in the graham cracker crumbs . . .
Instead, press the mixture into the bottom of a 9×13 inch pan (ungreased).
For the rest of you: the mixture will stick somewhat as you press it down. See how it doesn’t want to stay put?
Now cool the whole thing in the fridge or the freezer until the chocolate hardens. Cut it into small squares and serve!
Enjoy your weekend, peoples! I, for one, will be spending some quality time with my friend Vessie, who is in Chicago on business and is sticking around to play with me for a couple days. I love that girl! Check out some pictures of her from our little photo shoot on the porch last fall. She’s got it all–beauty, smarts, energy, athleticism–and a huge heart!
See you all Monday for more adventures in food, with a little story of unintentional carbonization as an added plus. Or an added minus, depending on your perspective.
Click here for printer-friendly version: No-Bake Peanut Butter Cup Bars