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

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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 & Apricot Fudgy Refrigerator Cake

I added this easy chocolate refrigerator cake, from the Deliciously Dairy-free Cookbook to my holiday baking list and you may want to add them to. There may be a similar dairy recipes out there however this is a great alternative that deserves a try. 

Chocolate & Apricot Refrigerator Cake 

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Makes 16 squares

10 tablespoons dairy-free spread 

5 tablespoons light corn syrup

2 tablespoons dairy-free unsweetened cocoa powder, sifted

1 1/4 cups dried apricots, finely chopped

2 nuggets of stem ginger, finely chopped

3 1/4oz dairy-free semi sweet chocolate, broken into chunks

7oz dairy-free Graham crackers

Line a 8-inch square pan with parchment paper.

Place the spread, corn syrup, and cocoa powder in a deep saucepan over medium heat and mix well. Gently bring to a boil and let bubble gently for 2 minutes.

Stir in the apricots and ginger, return to a boil and mix well.

Take the pan off the heat and stir in the chocolate.

Place half the Graham crackers in a plastic bag and beat with a rolling pin until fine crumbs, then stir into the mixture.

Place the remaining crackers in a plastic bag and bash until gently broken into chunks, then stir into the mixture.

Spoon the mixture into the prepared pan and level out. Set aside to cool for 30 minutes.

Run a fork over the top to make it less smooth. Place in the refrigerator for 4 hours (or overnight, if possible) to set before cutting into squares.

Notes: I used a mixture of chopped dried fruit which consisted of apricots, dates, and cranberries. 

Hope everyone is having a good week. - JD  

Oven S'mores

If you are wondering how our oven s'mores, made with maple marshmallows, turned out here they are. Dark chocolate cuts the sweetness and the maple marshmallows gave a lovely hint of maple to such an agreeable treat. Oven s'mores are simple and fun! 

Preheat oven to 350ºF and line a baking tray with baking parchment paper. Place graham crackers in rows according to how many you are making on the prepared baking sheet; place a few chocolate chips or pieces of shaved chocolate on top of the graham cracker, then place a marshmallow over the chocolate, (cut the marshmallow in half, if you have to) add more chocolate and place the open s'mores in the preheated oven. Keeping a watchful eye and checking quite frequently until the chocolate has melted a bit and the marshmallows become puffy.

At this point shut off the oven and turn the broiler on to high. Still keeping a watchful eye... allow the chocolate to melt, just a bit more and the marshmallows to achieve a nice golden brown status... about 2 to 3 minutes.   

Remove the baking sheet from the oven and place another graham cracker on top of each of the open s'mores. Pressing down gently. Being careful, as they are hot, and use a lifter to remove the covered s'mores from the baking sheet and place on a serving plate.   

Enjoying the melted chocolate marshmallow crunch! 

Hope everyone is enjoying the sunshine! - JD