Peanut Butter Bars | Easy No Bake Dessert Recipe
#NoBake #PeanutButterBars #PeanutButterRecipe
These Peanut Butter Bars are an easy no bake recipe and taste just like an Reese's Peanut Butter Cups! Filled with creamy peanut butter, sugar, and graham cracker crumbs and topped with a thick layer of chocolate, these peanut butter bars make the perfect dessert any time of the year! Use milk, dark, or white chocolate to top these peanut butter bars. These peanut butter bars are best kept in the fridge for 1 week and can be frozen for up to 3 months.
Ingredients
Peanut Butter Bars
1 cup unsalted butter
1 cup creamy peanut butter
1 2/3 cup confectioner sugar
2 cups graham cracker crumbs (2 sleeves)
Topping
2 cups chocolate chips
4 tbsp creamy peanut butter
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Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Vegan Blueberry Cheesecake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.
Peanut Butter Confetti Squares Recipe
In this video, I am making Peanut Butter Confetti Squares. This super-easy recipe is from the blog Dinner then Dessert. Typed Recipe:
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How to Make Peanut Squares
Whether you call them Blarney Stones or Peanut Squares, these dessert treats are great! WARNING!!! In 2018 Duncan Hines changed the recipe of their frosting. It's now the worst I've ever tasted, so the recommendation to use it in this video is no longer valid.
Vintage Lunchroom Lady peanut butter Bars!
#whippoorwillholler #peanutbutterbars #vintage
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350. 9x13 pan greased
1 cup melted butter
1 1/2 c. Peanut butter
1 1/2 c sugar
1/2 cup brown sugar
11/2 t. Salt
1 T. Vanilla
4 eggs
2 c. All purpose flour
Icing
1 cup confectioners sugar
1/4 c. Peanut butter
2 to 3 T. Milk 1 t. Vanilla
Pure EVIL Pretzel Peanut Caramel Squares - Glen And Friends Cooking
Pure EVIL Pretzel Peanut Caramel Squares - Glen And Friends Cooking
Ingredients
250 mL (1 cup) pretzel crumbs
125 mL (½ cup) granulated sugar
125 mL (½ cup) butter, melted
125 mL (½ cup) roasted salted peanuts
Caramel:
250 mL (1 cup) packed brown sugar
250 mL (1 cup) butter
175 mL (¾ cup) corn syrup
60 mL (¼ cup) granulated sugar
60 mL (¼ cup) whipping cream, (35%)
10 mL (2 tsp) vanilla
250 mL (1 cup) roasted salted peanuts
Method:
Preheat oven to: 180ºC (350ºF)
In bowl, combine pretzel crumbs with sugar; mix in butter until combined.
Press into parchment paper--lined 8x8 (2 L) cake pan.
Bake in oven until just beginning to brown, 10 to 12 minutes.
Sprinkle with peanuts.
Let cool on rack.
Caramel: Meanwhile, in saucepan, bring brown sugar, butter, corn syrup, sugar and cream to boil over high heat; boil, stirring constantly, until candy thermometer registers 245°F (118°C), about 10 minutes. Remove from heat.
Stir in vanilla.
Pour caramel over crust.
Sprinkle with peanuts.
Let cool for 20 minutes.
Refrigerate about 2 hours.
Cut into squares.
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