Thursday, May 28, 2009

Recipe: Peanut Butter Chocolate Bars

Peanut Butter Chocolate Bars

A double recipe day. I baked these amazing bars a few months ago but never shared the recipe. Since it's a rainy kind of day I thought it would be a good day to share.


No-bake Peanut Butter Chocolate bars are super easy to make and taste insanely good. I probably ate the whole pan. I couldn't help it peanut butter/chocolate is my favorite combo. I would suggest cutting the bars a bit smaller then me. The bars are a little rich. Enjoy!


Ingredients:

Vegetable oil cooking spray

9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)

1 1/2 cups old-fashioned oats

1 1/4 cups confectioners' sugar

1/4 teaspoon coarse salt

5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces

1 cup chunky peanut butter

3/4 cup plus 3 tablespoons smooth peanut butter

10 ounces semisweet chocolate, melted

1 1/2 ounces milk chocolate, melted



Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.



Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.



Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.



Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.



Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)


Adapted from Martha Stewart Living


Related Posts:

Recipe: Mexican Wedding Cookies

Recipe: Rhubarb Crumb Bars

Recipe: Peanut Butter and Jelly Bars

8 comments:

  1. Oh god. Does cutting it into smaller pieces help out if you eat the whole pan? I think it would at least make me feel better about myself. This one is going on my list.

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  2. Ha Rachel! Maybe if you hide half the pan?

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  3. Best combo in the whole wide world. This recipe looks amazing. Thanks so much for sharing!

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  4. Those looks super yummy! Thanks for sharing :)

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  5. Mmmmm, these look so good!

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  6. ohhh man, these look dangerously delicious!

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  7. ohhh man, these look dangerously delicious.

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