No-Bake Chocolate Peanut Butter Bars

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Regular readers may notice I have a bit of a thing for chocolate + peanut butter.  I’ve made chocolate peanut butter cups (which is the most popular recipes on my blog), chocolate peanut butter slices, chocolate peanut butter macarons, chocolate peanut butter cup cupcakes and even peanut butter, chocolate, toffee and bacon cupcakes!  There are even more chocolate + peanut butter combinations I’ve made, but these linked above have been my favorites.

I’ve been wanting to try a no-bake chocolate peanut butter bar recipe  for a while and I finally got inspired to do when I saw this recipe at Our Best Bites (and they’ll soon be releasing a cookbook, by the way!).  The recipe looked so easy and so quick to prepare that I couldn’t pass it up.

I did a couple of things differently, which I’ll make a note of in case it may help others with this recipe:

First of all, I decided to halve the recipe, so I used an 8×8-inch square metal pan, and divided all the ingredient quantities in half.

Second, my main obstacle was that Australia has no graham crackers!  I substituted the graham cracker crumbs with a relatively similar-tasting biscuit made by Arnott’s – the Nice biscuit.  They can be crumbled into fine crumbs in a food processor or by bashing and rolling the biscuits in a Ziploc bag with a trusty rolling pin.

Third, the original recipe used shortening in the chocolate layer, but I don’t like shortening (and there is no shortening in Australia); the original recipe said that peanut butter could be used instead of shortening, which would keep the chocolate layer softer; I thought the peanut butter idea was a good one, but that Nutella would be even better, so I used Nutella.  Also, you may be interested to know that I used Lindt 50% chocolate.

These bars tasted almost exactly like a Reese’s Peanut Butter Cup.  I’m tempted to use the peanut butter layer recipe to make another batch of chocolate peanut butter cups!

Do make sure that you don’t allow the bars to fully set in the refrigerator before cutting them up into individual squares – it’s best to do the cutting while the chocolate is firm, but not runny or hard.  The chocolate might crack a bit as you cut it if you leave it to fully set, which would result in a not-so-neat presentation.  My main tip in eating these bars is, if you’re storing them in the refrigerator, to let them sit at room temperature for about 15-20 minutes before enjoying them, they taste much better this way.  They’re still fine straight from the ‘fridge, but for some reason the peanut butter taste isn’t so strong.  So let them sit out of the ‘fridge for a bit and you’ll experience nearly the same awesome satisfaction you get as you bite into a Reese’s Cup!

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Comments

  1. says

    Chocolate and peanut butter are simply the best combination when it comes to sweets in my humble opinion. These look delicious and I love that they’re so easy! I’ll have to try this recipe out soon, thanks for sharing it!

  2. says

    I just made the version of this I posted quite a while back. I made a double batch so we could eat some and put some in the freezer. My recipe is different than this one though. Aren’t chocolate and pb one of the best combinations?? Yum.

  3. says

    Oh, these look wonderful! It is so strange to hear you say you do not have shortening there. I promise though, it’s for the better, that’s some unhealthy stuff ;)
    I may have to whip up a nice, big batch of these!

  4. David says

    That sounds very good. I
    ‘d put a twist on the recipe and put a layer of crunchy peanutbutter between the crumb layer and the chocolate layer. It would give the whole thing another dimension.

    Mind you, the origial sounds too good not to try. I certainly will.

  5. says

    Brilliant, brilliant, brilliant! I’m obsessed with chocolate and peanut butter, but have passed up recipes like this in the past because of the no-grahams-in-Aus thing. Can’t believe I never thought of Nice biscuits! Definitely going to make this once all the Christmas cookies are gone :)

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