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.   

Caramel Pretzel Chocolate Chip Cookies

This is a Tasty recipe that the kids and I just had to try. Although I was completely free from doing the majority of the work; I did have a hand in the prep work and the end pretzel detail. These are sweet gooey cookies that are nice once in awhile. This recipe has inspired us to come up with a few other ingredient combinations that may work as well, something we can try another time.   

Caramel Pretzel Chocolate Chip Cookies

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2 cups All Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups pretzel twists, plus extract more for topping

1 1/2 cups chocolate chips

1 1/2 cups candy caramels, unwrapped

Preheat oven to 400ºF (200ºC) and line a baking tray with baking parchment. Set aside.

In a medium bowl whisk together the flour, baking soda and salt. 

Ina large bowl beat together, using a hand held mixer, butter, brown sugar, granulated sugar, and vanilla extract until smooth. 

Add the eggs, one at a time, beat to incorporate before adding the next.

Add the flour mixture a bit at a time, while beating, until it forms a smooth dough. 

Add the pretzels to a zip-top bag and crush with a rolling pin.

Fold in the chocolate chips and crushed pretzels until evenly combined.

Press a caramel flat and place it in the middle of a ball of dough. Place on a well greased or parchment lined baking tray.

Bake for 8 to 10 minutes, then remove from oven. 

While still warm, press a single pretzel into the top of each cookie. 


Hope everyone had a good weekend. - JD 

Delicious on a Dime

At first glance of this cookbook with it's title one might think it was printed awhile ago. After reading the page of acknowledgements, the book was done not so long ago, 2012. The premise is to use non-pricey ingredients to create cost effective or cost cutting delicious recipes. Saving you time and money while eating well.

With 154 recipes, there is something for everyone. Each recipe has a point breakdown into Prep, Bake/Cook Time, Yield/Serves, and a Cost per Serving. There are helpful Kitchen Tips for boosting flavour, substituting an ingredient, storing, adding more veggies, making it healthier, adding more spice, omitting nuts, and saving time. All in all this cookbook is quite handy. 

There are plenty of recipes to ponder over like Chicken Tamale Casserole, Baked Pasta with Peas and Ham, Potato, Pepper and Chorizo Hash with Fried Eggs, Green Salad with Roasted Beets, Goats Cheese and Almonds, Salmon, Potato Green Bean Salad, "Fried" Ice Cream Truffles, and Mocha Truffle Cake. I am going to share this interesting recipe from the cookbook...

Pretzel-Crusted Chicken Nuggets

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Prep: 15 mins  Bake: 25 min  Serves:4  Cost per Serving: $1.79

•2 cups salted pretzel twists (about 3 oz)

•1/2 cup grated Parmesan cheese

•1/2 cup all-purpose flour

•1/4 teaspoon pepper

•2 large eggs

•1 Ibs. boneless skinless chicken breasts, cut into 2-inch pieces

1. Preheat oven to 400ºF and coat a large baking sheet with cooking spray. Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a large bowl.

2. Combine flour and pepper in a separate bowl. Beat eggs with 1 teaspoon water in a third bowl. 

3. Roll a chicken piece in flour mixture until throughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until throughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.

Kitchen Tips: 

*Switch cuts. Make this recipe with boneless chicken thighs. Bake for about 10 minutes longer. 

*Get Saucy. Serve the nuggets with ponzu, a Japanese dipping sauce made of lemon juice, soy sauce, sugar, vinegar and grated fresh ginger. Or offer a honey-mustard or barbecue option if you prefer.  

It's been hot and humid here; doing what we can to stay hydrated and cool. - JD