No-Bake Chocolate Peanut Butter Bars

 

Made with five ingredients and practically effortless these chunky fudgy no bake chocolate peanut butter bars are incredibly alluring and decadent. An easy holiday recipe that tastes similar to a peanut butter cup. With the addition of crushed pretzels and chopped peanuts on top, adds a decorative salty crunch to these already irresistible bars.   

No-Bake Chocolate Peanut Butter Bars

---------------------------------------------------------------------------------

1 cup (120g) graham cracker crumbs (approximately 8 full sheet graham crackers)

2 cups (240g) icing sugar

1/2 cup (113g/8 Tbsp) unsalted butter melted

1 cup (250g) smooth peanut butter 

2 tablespoons (30g) peanut butter

1 x 270g package (about 1 and 1/2 cups) semi sweet dark chocolate chips

crushed pretzels pieces, optional

chopped peanuts, optional

 

NOTES: for the best texture use a processed smooth and creamy peanut butter, such as Kraft, Jif or a store brand peanut butter not a natural oily peanut butter. Using a crunchy peanut butter may result with a more crumbly texture bar.  

If you cannot find or do not have graham crackers try using 120 grams (approx. 8 biscuits) ground digestive biscuits instead.

Line a 8 inch or 9 inch square tin foil pan with baking parchment. Making sure that the parchment goes a bit up the sides. Set aside. 

If not using ready made graham crackers crumbs then blitz the graham crackers or digestive biscuits, in a food processor, until fine crumbs form. 

Whisk together the graham cracker crumbs and the icing sugar in a large bowl. Add the melted butter and peanut butter and using a wooden spoon or spatula stir until combined. Then press the peanut butter mixture evenly into the prepared pan.

Melt the 2 tablespoons of peanut butter with the chocolate chips in the microwave, using a microwave safe bowl, or on the stove. Stir until smooth and spread evenly over the peanut butter layer. Sprinkle with the crushed pretzel pieces and chopped peanuts, if using. 

Chill in the refrigerator until firm, at least 2 hours or overnight. Allow to sit at room temperature for about 10 minutes before cutting. Served chilled. You can also set the bars out for a few hours at room temperature for serving. Place remaining bars in a tin or air tight container and keep in the refrigerator for up to 1 week or freeze in freezer friendly containers for up to 3 months.   

Chocolate Marshmallow Squares

 

Many will know these squares as chocolate stained glass windows, chocolate salami, chocolate marshmallow squares, peanut butter marshmallow squares, marshmallow squares, church windows or even rocky road... whatever the recipe name they all use those sweet pantry staple confectionary ingredients and require no oven baking. The only other requirement or trick with these squares is to not over stir and move diligently. You can omit the peanut butter if you wish however I found the slight hint of peanut butter adds a bit of salty savouriness that cuts through the sweetness. I did place the package of marshmallows in the freezer before using so they will hold their shape better while stirring them together with the melted chocolate. 

Chocolate Marshmallow Squares

---------------------------------------------------------------------------------   

1/2 cup unsalted butter

4 heaping tablespoons smooth peanut butter

2 x 270 gram bags (540 grams) semi sweet chocolate chips

2 x 250g packages (400 - 500 grams) of white mini marshmallows

1/2 cup Kellogg's Rice Krispie cereal

1/2 cup shredded coconut, for decorating

1/2 cup roughly chopped pecans, for decorating

Line the bottom of a 13 x 9 rectangle tin foil pan with baking parchment paper.

Place the marshmallows and Rice Krispie cereal in a large heat proof bowl. Lightly toss together and set aside.

Using a large saucepan, melt the butter and peanut butter on the stove over medium high heat. Once melted together, add the chocolate chips and slowly melt until creamy and smooth. Pour the chocolate mixture over the marshmallows and cereal and quickly toss to coat. Do not over stir and you do not want to melt the marshmallows.

Pour the mixture into the prepared tin foil pan and tap the mixture into place, do not smush it down. Sprinkle with the shredded coconut and the chopped pecans. Place in the refrigerator overnight to chill and set. Once firm cut into squares.  

Notes: you can use different nuts or cereal, add dried fruit or add crushed cookie pieces. You can use mini multi fruit flavoured marshmallows, they will give a different flavour.