home sweet home

no-bake peanut butter bars on twothirtyate.com

I forgot that I owed you a post. With Alex away, I was delighted that my aunt and uncle were in the city to have lunch with me. I’m also thrilled to be home right now for two days. It’s nice to get out if the city for a little while. I swear I could smell the trees through the car windows on the way home. This all, however, meant that I completely forgot that I owed you a post today.

no-bake peanut butter bars on twothirtyate.com

In the unintentional tradition of making peanut butter treats while Alex is away each Summer, I decided to make some peanut butter bars while at my parents’ house today. Baking in my Mom’s kitchen is always interesting. She has 12 rubber spatulas, 2 bowls for her Kitchen-aid mixer and a real double boiler. It’s amusing to bake here.

no-bake peanut butter bars on twothirtyate.com

These are both perfect for summer, and not. They’re delicious no matter what, though, aan easy no-bake dessert. No need to turn on the over and make your house hot! The peanut butter layer tastes like the inside of a Reese’s peanut butter cup and the chocolate is just thick enough to satisfy your chocolate craving without being hard to bite into. They do, however, probably need to be kept in the fridge so they don’t melt and become messy.

no-bake peanut butter bars on twothirtyate.com

no-bake peanut butter bars
printer-friendly version
makes 16 bars

ingredients:
3/4 cup salted butter, divided
1 3/4 cups confectioner’s sugar
1 cup graham cracker crumbs
1 cup creamy peanut butter
1/2 teaspoon vanilla
3/4 cups semisweet chocolate chips

directions:
Line an 8″ x 8″ pan with foil, leaving enough to fold over the sides slightly. In a small saucepan, melt 1/2 cup butter over medium heat. As soon as it’s melted, brush a small amount (about 1/2 tablespoon) on to the tin foil. Pour the remaining butter into a stand mixer and use the whisk attachment to slowly combine it with the confectioner’s sugar. Add the peanut butter, vanilla, and graham cracker crumbs and mix until well combined. Use your fingers to press the peanut butter mixture into an even layer in the pan. In a double boiler or a sauce pan, melt the remaining 1/4 cup butter over medium-low heat. Add the chocolate chips and stir just until the chocolate has melted. Remove from the heat and pour into the pan. Use a spatula to spread it over the peanut butter mixture, making sure to get it into the corners and up to the edges. Refrigerate for an hour. Use the edges of the foil to life the bars from the pan. Cut into 16 pieces while still chilled.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in dessert, meatless monday, snack, vegan and tagged , , , , , . Bookmark the permalink.

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