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 Peanut Butter Muffins

 

To call these muffins may be a stretch as their spongy texture appears to be more cakey than muffiny. They are a decadently rich and slightly sweet and salty muffin with the perfect balance of velvety chocolate and creamy peanut butter. These moist muffins will please most chocolate and peanut butter lovers or anyone wanting that familiar flavour combination in a simple baked snack or an uncomplicated dessert.  

Chocolate Peanut Butter Muffins

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makes 12 muffins

1 1/2 cups flour

3/4 cup white sugar

1/2 cup cocoa powder

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup olive oil

2 tablespoons peanut butter 

extra peanut butter for decorating

honey roasted peanuts for decorating

Preheat oven to 400ºF (200ºC). Grease or line a muffin tin with baking papers.

In a large bowl combine together the flour, sugar, cocoa powder, baking powder and salt. Whisk together and set aside.

In a medium bowl add the egg, milk, olive oil and peanut butter. Whisk until frothy and combined. There will be flecks of peanut butter in the milk mixture, do not worry. Add the milk mixture to the flour mixture and stir until only just combined, the batter will be lumpy.   

Fill the prepared muffin cups about 2/3 full. Using the extra peanut butter spoon a teaspoonful on each muffin and using a toothpick swirl the peanut butter around and then top with honey roasted peanuts.  

Bake in the preheated oven for 20 to 25 minutes.  Allow to cool on wire racks. 

Chocolate Peanut Butter Bark

 

Warning! these are absolutely moreish. If you are craving a crunchy, sweet and salty snack, this is it. Minimal effort, perfect for sharing, although you may not want to. It's such an irresistible chocolate and peanut butter combination indulgence that is hard to say no to. The recipe can easily be doubled for a more thick chocolate delight.

 

Chocolate Peanut Butter Bark

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1 cup semi sweet chocolate chips

3 tablespoons smooth peanut butter

1 cup lightly salted dry roasted peanut nuts

1 cup mini pretzels broken into small pieces

2 to 3 tablespoons extra peanut butter, melted, to drizzle on top

Line an 8 x 8 baking tin or dish with baking parchment. If you don't have an 8 x 8 tin then use a 9 x 9 baking tin. 

Using a double boiler or microwave, gently melt the chocolate chips and peanut butter together until smooth.

If using a double boiler, turn off the heat and add the peanuts and pretzels pieces and stir until coated. Pour the chocolate peanut butter mixture into the prepared baking tin. Smooth out evenly the best you can. Melt the extra tablespoons of peanut butter and drizzle on top. Place it into the refrigerator for about an hour or until the mixture is solid. If you are in a hurry, you can place it in the freezer for 30 minutes. 

Once it is solid all the way through, use a sharp knife to cut or crack into pieces or squares. Place the pieces in an air-tight container and store in the refrigerator for up to a week.  

Notes: you may also drizzle with melted white chocolate on top.

Rainbow Cookies

Spring has sprung and Spring Break is here so we will be spending sometime whipping things up in the kitchen. Monster cookies, Confetti cookies, M&M cookies call them what you will, my daughter decided that Rainbow cookies fit best. With some chopped peanuts these gave a delicious chocolate peanutty flavour slightly reminiscent of chocolate peanut M&M's. This recipe is quite simple, not much to fuss about and fun for kids. 

Rainbow Cookies

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Makes about 3 dozen

1 cup (2 sticks or 250ml) of butter, softened

1/2 cup (125ml) caster sugar

1/2 cup (125ml) dark brown sugar, packed

1 large egg

1 (5ml) teaspoon vanilla extract

2 cups (500ml) all purpose flour

1/2 teaspoon (2ml) baking soda

1/8 teaspoon (1/2ml) salt

1 package (275g) M&M's Chocolate Mini Baking Bits

3/4 cup (175ml) chopped nuts, optional

Preheat the oven to 350ºF (180ºC)

In a large bowl, cream the butter and sugars until light and fluffy; beat in the egg and vanilla.

In another bowl combine flour, baking soda and salt; blend into the creamed butter mixture. Stir in M&M's Chocolate Mini Baking Bits and nuts, if using any. 

Drop by heaping tablespoonfuls about 2 inches apart onto an ungreased baking tray. Bake 10 to 13 minutes , or until edges are lightly browned and centres are still soft. Do not over bake. Cool for 1 minute on the baking tray before transferring to a wire rack to cool completely. Store in an air tight container. 

Hope everyone had a great weekend, we did! Some warmer temperatures and sunshine has come our way. - JD