Friday, 18 January 2008

Chocolate & Peanut Butter (or Nuts) Bars & Pies & Candy Times More Than 21

Last Updated:  September 25, 2016

CNTL/F to locate Recipes for:
  1.   Brownie Bars with Peanut Butter Filling
  2.    Chocolate Cheesecake with Peanut Butter Topping
  3.    Chocolate Nut Bars 
  4.    Chocolate Peanut and Pretzel Brittle
  5.    Chocolate Peanut Butter Cracker Bars
  6.    Chocolate Peanut Butter Energy Bars
  7.    Chocolate Peanut Butter Oatmeal Bars
  8.    Chocolate Peanut Butter Oatmeal Bars Again
  9.    Chocolate Peanut Butter Peanut Bars 
  10.    Chocolate Peanut Butter Caramel Bars
  11.    Chocolate Peanut Butter Truffle
  12.    Chocolate Peanut Pie
  13.    Coconut Oil Chocolate Peanut Butter Fudge
  14.    Cookie Dough Bars
  15.    Getting Close to a Reese's Peanut Butter Bar
  16.    Getting Really Close to Reese's Pieces
  17.    Magic Peanut Butter Cookies
  18.    No-Bake Peanut Butter Confetti Bars
  19.    Peanut Butter Coconut Chocolate Bars
  20.    Peanut Butter Squares 
  21.    Pecan Chocolate Shortbread 
  22.    Triple Layer Brownies
  23.    Walnut Coconut-Oil Fudge

 

 

Peanut Butter Coconut Chocolate Bars:




Base
1/2 cup peanut butter
1/4 cup butter or margarine at room temperature
1/2 cup light brown sugar
1 cup flour

Topping
2 eggs
1 cup light brown sugar
1 teaspoon vanilla extract
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup flaked or shredded coconut
1 pkg. (1 cup) semisweet chocolate chips

Base
Preheat oven to 350 F. Blend peanut butter, butter and brown sugar. Stir in flour. Turn out into an ungreased 13 x 9 baking pan. Flatten dough with hand to cover bottom of pan. Bake 10 minutes. While baking prepare topping.

Topping
Beat eggs well. Add brown sugar & vanilla. Beat until blended. Mix in flour, baking powder and salt. Stir in coconut and chocolate pieces.

Spread topping on baked crust. Return to oven; bake 25 minutes or until golden brown. Cool slightly before cutting.



Getting Close to a Reese's Peanut Butter Bar:


1/2 cup butter
1-3/4 cup confectioner's sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
  • Line 9 x 9 pan with foil for easy removal of bars later.
  • Melt 1/2 cup butter over low heat.
  • Stir in confectioner's sugar.
  • Add peanut butter and graham cracker crumbs, stirring until creamy.
  • Spread mixture into pan, patting down evenly.
  • In same pot on low heat melt 1/4 cup of butter.
  • Add chocolate chips and stir until chips are nearly melted and very soft.
  • Remove from heat and continue stirring until chocolate is smooth and shiny.
  • Spread over peanut butter layer.
  • Refrigerate for 30 minutes.
  • Cut into bars.
  • Store in refrigerator.


    Chocolate Peanut Butter Oatmeal Bar:

    3/4 cup butter
    3/4 cup brown sugar
    3/4 cup white sugar
    2 eggs
    1 tsp vanilla
    3/4 tsp. soda
    1/2 tsp. salt
    1-1/2 cups white flour
    1-1/2 cups oatmeal

    Topping
    3/4 cups peanut butter
    1 cup white sugar
    1/2 cups evaporated milk (or heavy cream will do)
    5 tablespoons butter
    1 cup chocolate chips

    Preheat oven to 350 degrees.

    In large mixing bowl, cream together butter, brown sugar, white sugar & peanut butter.  Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour, making sure it's incorporated but not over mixed. Sir in oatmeal.

    Spray a 15 x 10 jelly roll pan with nonstick cooking spray.  Spread mixture in pan. (I wet my hand and press the mixture evenly).

    Cook at 350 degrees for 12 - 15 minutes.

    Remove from oven and immediately drop peanut butter (from the topper ingredients list) by teaspoonfuls evenly around the pressed mixture. Allow to melt & then spread smooth with a spatula.

    Allow to cool.

    In a small saucepan, bring sugar, evaporated milk and butter to a full boil for 45 seconds. Remove from heat and add chocolate chips. Stir until chocolate is smooth. Pour evenly over the bars and allow to set before cutting and serving.



    Chocolate Peanut Butter Caramel Bar:

    Crust:
    2 cups flour
    1/2 cup light brown sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    1 cup butter, cold and cut into cubes
    2 tablespoons cold water
    2 egg yolks
    3/4 cup peanut butter

    Caramel:
    2-14 oz. cans sweetened condensed milk
    1 cup light brown sugar
    3/4 cup unsalted butter, cut into cubes
    1/4 cup corn syrup
    2 teaspoons vanilla extract

    Chocolate:
    1 12 oz. bag chocolate chips

    1. Start by making the crust. In a medium bowl, whisk together the flour, brown sugar, cornstarch and salt. Using a pastry cutter or fork, cut together the cold, cubed butter until a coarse crumbs form. Add in the water and egg yolks and beat until well combined.

    2. Grease a 9 x 13 pan with Pam or butter and then spread the dough out into the pan. Bake at 350 degrees for 15 - 20 minutes until lightly brown and set. As soon as you take it out of the oven, drop by teaspoon peanut butter over the crust and spread with spatula. Set aside to cool.

    3. Combine the sweetened condensed milk, brown sugar, butter, corn syrup and vanilla in a medium sauce pan. Place over medium heat and stir often until the butter has melted and the sugar has dissolved. Bring the mixture to a boil over medium high heat and stir constantly until thickened. Stir constantly for about 5 minutes more on simmer. 

    4. Pour caramel over the crust and spread it out evenly. Set aside and let cool. While it sets, melt your chocolate in a double boiler or microwave. If in pan, stir constantly so it doesn't burn. Spread the chocolate over the caramel. Place the whole pan in the fridge to set for at least 2 hours.

    5. Cut into bars and serve. Can be stored in airtight container in fridge and can be frozen.



    Chocolate Peanut Pie:

    - 3/4 cup butter, plus more for greasing of pan
    - 1 cup chocolate chips - semi sweet, divided
    - 1 1/2 cups graham cracker crumbs
    - 1/2 cup peanuts
    - 8 ounces cream cheese - softened
    - 1 cup icing sugar
    - 1 teaspoon vanilla extract
    • In a saucepan over medium heat, melt 3/4 cups of butter and 1/3 cup of the chocolate chips. Stir until smooth.  
    • Stir in graham cracker crumbs and peanuts.  
    • Press this into a buttered 13x9x2 inch pan.
    • Cover and refrigerate for 30 minutes or until set.
    • In a mixing bowl, beat together the cream cheese, icing sugar and vanilla until smooth.  
    • Spread this over the bottom layer.
    • Melt the remaining 2/3 cup of chocolate chips until smooth.  
    • Carefully spread this over the cream cheese layer.  
    • Cover and refrigerate until set.


    Cookie Dough Bars:


    1/2 cup butter, softened
    3/4 cup light brown sugar
    1 teaspoon vanilla extract
    2 cups flour
    1 (14 ounce/397 grams) can sweetened condensed milk
    2 cups mini chocolate chips
    1 cup creamy peanut butter (not natural kind)
    2/3 cup milk chocolate chips
    • In mixing bowl, mix together the butter and brown sugar for about 3 minutes. 
    • Add 1 teaspoon of vanilla extract and mix
    • With the mixer on low speed, alternate between adding the flour and sweetened condensed mlk.  Mix until combined.
    • Add in the mini chocolate chips and folk in with spatula.
    • Line a 8 x 8 inch baking pan with parchment paper.  Press the cookie doug into the pan.  Wet hands slightly to prevent dough from sticking to hands.
    • Cover the cookie dough with plastic wrap and place in refrigerator overnight or for 3 hours of more. 
    Glaze
    • Combine the milk chocolate chips and peanut butter in a microwavable bowl.  Melt in microwave. 
    • Take the cookie dough bars out of fridge.  Hold onto the parchment paper and pick them out of the pan.  Put the cookie dough bars (still on parchment paper) onto a baking sheet.
    • Pour the melted chocolate/peanut butter mixture over the cookie dough.  Spread out with spatula.
    • Chill the bars in the fridge for an hour or more until topping is firm.
    • Cut.

       

       

      Chocolate Nut Bars:

        1/2 cup almonds
        1/2 cup mixed nuts
        1/2 cup walnuts
        1/2 cup uncooked oatmeal 
        1/2 cup raisins
        1/2 cup honey
        1/4 cup sun flower seeds
        1 tbsp vanilla
        1/2 tsp cinnamon
        1/2 tsp nutmeg
        1 egg
        1 cup chocolate chips
        • Chop or use processor to chop all nuts, oats & raisins.   
        • Place all ingredients in bowl and mix in honey, vanilla, cinnamon & nutmeg.  
        • After mixing add egg which you have whipped up.  Mix all together.  
        • Place mixture in a 9x9 baking pan which has been greased, then cook for 20 minutes or until edges turn brown at 375F/190C . 
        • Melt chocolate chips & spread over mixture.  
        • Put in fridge and wait until chocolate set.  Cut into pieces.  


        Brownie Bars With Peanut Butter Filling:


        For Brownies:
        1 cup butter
        2 cups sugar
        3 eggs
        3 teaspoons vanilla
        2/3 cup cocoa powder
        2 cup flour
        1/2 teaspoon salt
        1/2 teaspoon baking powder

        For Peanut Butter Filling:
        1/2 cup butter, softened
        1/2 cup creamy peanut butter
        2 cups icing sugar
        2 - 3 teaspoons milk

        For Topping:
        1/4 cup creamy peanut butter
        2 cups semisweet chocolate chips
        1/4 cup butter
        2 tablespoons heavy whipping cream
        1. Preheat oven to 350F.  Line 9 x 13 inch baking pan with parchment paper. 
        2. In a medium saucepan over medium heat, melt the butter.  Remove from heat and add the sugar, stir to combine.  Beat in eggs and vanilla until combined.  Mix in cocoa, baking powder and salt.  Add flour and stir until just combined.  Pour into prepared pan and spread evently.  Bake for 25 - 30 minutes.  Let cool.
        3. While the brownies are cooling, make the peanut butter filling.  Combine ingredients and beat until smooth.  Add more milk if necessary to make it spreadable.  Spread in an even layer over the brownies.  Place in fridge until filling is set (about 30 minutes).
        4. While the filling is setting, make the topping.  Combine the ingredients in a double boiler or microwave safe bowl.  Melt together and combine.  Pour the topping over brownies & filling and spread gently.  Return to fridge until set. 


        Chocolate Cheesecake with Peanut Butter Topping:

        For crust:
            •    9 graham crackers
            •    1/4 cup sugar
            •    1/4 cup melted butter

        For cheesecake:
            •    3 8 oz packages cream cheese, softened
            •    3 eggs
            •    1 teaspoon vanilla extract
            •    1 cup sugar
            •    1 1/2 cups semi-sweet chocolate chips, melted

        For topping:
            •    1/2 cup peanut butter
            •    1/2 cup powdered sugar
            •    1/2 cup heavy cream
            •    1 oz shaved chocolate
        1. Preheat oven to 350 degrees.
        2. Crush graham crackers or process into a fine crumb in a food processor.
        3. In a small bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter.
        4. Press into bottom of a 10 inch spring form pan.
        5. Bake for 8 minutes. Remove from oven and set aside to cool.
        6. Melt semi-sweet chocolate in a microwave safe bowl in 30 second intervals, stirring in between until chocolate is melted and smooth. Set aside.
        7. In a large mixer bowl add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add chocolate and mix until all combined.
        8. Pour over crust and bake for 45 minutes or until center is set.
        9. Remove from oven and cool for about 5 minutes.  Slide a knife around the edge and remove outer ring and cool for 45 minutes.
        10. Meanwhile, add peanut butter, cream and powdered sugar to a mixing bowl or food processor and beat or process until smooth.  Spread over top of cooled cheesecake.
        11. Refrigerate for 6-8 hours or overnight.


        Getting Really Close to Reese's Pieces:

        1-½ cups peanut butter
        16 ounces powdered sugar
        1 teaspoon vanilla extract
        1 cup butter, divided
        12 ounces semisweet chocolate chips

        1. Line a baking sheet with wax paper and place in the freezer.
        2. Mix peanut butter, ½ cup butter, sugar, and vanilla. Remove frozen sheet. With hands form nickel-sized balls. Mixture will be stiff. Place balls on sheet and spear with a toothpick.
        3. Once sheet is full place sheet back into the freezer and allow balls freeze while slowly melting together chocolate and ½ cup butter in a double boiler.
        4. Remove balls from freezer and coat in chocolate.
        5. Freeze or refrigerate for 30 minutes or longer to allow chocolate to firm.
        6. For storage, keep refrigerated.



        Chocolate Peanut Butter Oatmeal Bars Again:

        3/4 cup butter
        1/2 cup packed golden broken sugar
        1 teaspoon vanilla extract
        3 cups quick cooking oats
        1 cup semi-sweet chocolate chips
        1/2 cup peanut butter (smooth or chunky)
        1. Melt butter in a large sauce pan over low heat.  Stir in brown sugar, vanilla and oats.  Cook for 3 to 4 minutes.  Press half the mixture into the bottom of a butter 8 x 8 dish or pan. 
        2. Melt the chocolate and peanut butter (either in pan or microwave) stirring every 30 seconds until blended.  
        3. Pour the chocolate peanut butter mixture over the crust, reserving a couple of spoonfuls to drizzle over the top. 
        4. Sprinkle the rest of the oat mixture over the chocolate/peanut butter mixture, pressing gently to form a crust.  
        5. Drizzle remaining chocolate/peanut butter over the top.
        6. Refrigerate for 3 hours before cutting. 


        Peanut Butter Squares:

            3/4 cup peanut butter
            1/2 cup packed brown sugar
            1/2 cup corn syrup
            1 tablespoon butter or margarine
            1 teaspoon vanilla extract
            2 cups cornflakes
            1 cup crisp rice cereal
            1 1/2 cups semisweet chocolate chips
        • In a microwave-safe bowl, combine the peanut butter, brown sugar, corn syrup and butter. 
        • Microwave, uncovered, on high for 1 minute or until butter is melted. 
        • Stir in vanilla until combined. 
        • Add cereal; mix well. 
        • Spread into a greased 8-in. square pan.
        • In a microwave-safe bowl, melt the chocolate chips; stir until smooth. 
        • Spread over cereal mixture. 
        • Refrigerate until chocolate is set. 
        • Cut into squares.


        Magic Peanut Butter Cookies:   

            1-1/2 cups flour
            1/2 cup unsweetened cocoa powder
            1/2 teaspoon baking soda
            1/2 cup white sugar
            1/2 cup packed brown sugar
            1/2 cup butter, softened
            1/4 cup peanut butter
            1 teaspoon vanilla extract

            1 egg
            3/4 cup confectioners' sugar
            3/4 cup peanut butter
        • In small bowl blend flour, cocoa and baking soda. 
        • Mix until well blended.In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. 
        • Add vanilla and egg, beat. 
        • Stir in flour mixture until blended. 
        • Set aside.
        • To make Filling: Combine confectioner's sugar and 3/4 cup Roll filling into 30 - 1 inch balls. 
        • For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. 
        • Place 2 inches apart on an ungreased cookie sheet. 
        • Flatten with glass dipped in sugar.
        • Bake at 375 degrees F (190 degrees C) for 7-9 minutes. 
        • When cookies are done, they should be set and slightly cracked.


        Chocolate Peanut Butter Peanut Bars:

            1 1/2 cups all-purpose flour
            1/2 teaspoon baking powder
            2/3 cup packed brown sugar
            1/4 teaspoon salt
            1/4 teaspoon baking soda
            2/3 cup butter, softened
            2 eggs
            1/2 teaspoon vanilla extract
            1/4 cup butter
            3/4 cup chopped peanuts
            1 1/4 cups confectioners' sugar
            1 1/2 cups peanut butter
            1/2 teaspoon vanilla extract
            2 cups semisweet chocolate chips

        Preheat oven to 350 degrees F (175 degrees C).

        To make Pastry:
        • Cream together 2/3 cup butter and brown sugar.
        • Stir in the flour, baking powder, salt, and baking soda until well blended.
        • Separate the eggs and beat in the yolks. 
        • Add in 1/2 teaspoon vanilla and mix well.
        • Press mixture into the bottom of a 9 x 13 inch pan. 
        • Bake for 12 minutes or until golden brown.
        To make the Topping:
        • In a medium bowl, mix together the powdered sugar, chopped peanuts, peanut butter, egg whites, and 1/2 teaspoon of vanilla. 
        • Melt 1/4 cup of butter or margarine and stir into mixture.
        • Turn off oven and remove pan. 
        • Let cool for about 2 minutes. 
        • Spread topping over pastry. 
        • Sprinkle chocolate chips over topping and return to warm oven for 2 or 3 minutes. 
        • Spread chocolate over topping, like a frosting. 
        • Let cool before cutting.


        Chocolate Peanut Butter Energy Bars:

            Cooking spray
            1/2 cup whole-wheat flour
            1/2 teaspoon baking soda
            1/2 teaspoon ground cinnamon
            1 cup packed light brown sugar
            1/2 cup creamy or chunky peanut butter
            2 large eggs
            2 tablespoons canola oil
            1 teaspoon pure vanilla extract
            1 1/2 cups rolled oats
            3/4 cup dried cranberries
            1/2 cup peanuts
            1 cup semisweet chocolate chips, divided

        Preheat oven to 350°.
        • Spray a 13- x 9-inch baking pan with cooking spray.
        • In a small bowl, whisk together flour, baking soda, and cinnamon. 
        • In a large bowl, beat brown sugar and peanut butter until well combined. 
        • Beat in eggs, oil, and vanilla. 
        • Stir in flour mixture. 
        • Add rolled oats, cranberries, peanuts, and 3/4 cup chocolate chips, stirring to combine.
        • Spread evenly in prepared pan. 
        • Bake 20-25 minutes, until lightly browned and firm to the touch. 
        • Cool completely in pan on wire rack.
        • In a small bowl set in a pan of simmering water, melt remaining 1/4 cup chocolate chips, stirring until smooth. 
        • With fork, drizzle chocolate over bars; refrigerate until set. 
        • Cut into 24 bars.


        Pecan Chocolate Shortbread:

            2 cups coarsely chopped pecans
            1 cup butter, softened
            2/3 cup firmly packed light brown sugar
            1/3 cup cornstarch
            2 cups all-purpose flour
            1/4 teaspoon salt
            2 teaspoons vanilla extract
            1 (12-oz.) package semisweet chocolate morsels

        • Preheat oven to 350°. 
        • Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
        • Beat butter at medium speed with an electric mixer until creamy. 
        • Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. 
        • Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. 
        • Add vanilla and 1 cup pecans, beating at low speed just until blended.
        • Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
        • Bake at 350 F for 20 minutes or until golden brown. 
        • Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. 
        • Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). 
        • Cut or break shortbread into 2- to 3-inch pieces.




        Triple Layer Brownies:


           For The Brownie Layer:
            6 ounces bittersweet chocolate
            8 tablespoons unsalted butter
            1/2 cup granulated sugar
            1/2 cup packed light brown sugar
            1/2 teaspoon salt
            1/4 cup peanut butter
            2 large eggs
            1/2 teaspoon vanilla extract
            3/4 cup all-purpose flour
            2 tablespoons cocoa powder
            
            For The Peanut Butter Layer:
            1/2 cup plus 2 tablespoons peanut butter
            6 tablespoons butter, softened
            1 cup confectioners' sugar
            1/2 teaspoon vanilla extract
            1/8 teaspoon salt
            
            For The Ganache Layer:

            6 ounces bittersweet chocolate
            1 tablespoon confectioners' sugar
            2 tablespoons peanut butter
            1/4 cup heavy cream

        • Make brownie layer: Adjust rack to middle position and preheat oven to 350°F. Grease 8- by 8-inch baking pan and line with 8- by 14-inch piece of parchment paper, allowing both ends to overhang the edge of the pan.
        • In microwave heat chocolate and butter, stirring every minute, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.
        • Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.
        • Meanwhile, make peanut butter layer: With mixer beat peanut butter and butter on medium low speed until creamy. Beat in confectioners' sugar, vanilla, and salt until smooth and creamy. Spoon into pan over brownies and smooth the top. Chill while making ganache topping.
        • Make the ganache topping: Place chocolate, sugar, and peanut butter in microwave, beating every minute, until smooth. Add cream. Whisk into chocolate mixture until smooth. Pour over peanut butter layer.  Chill until firm, 2 to 3 hours.
        • To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.


        Chocolate Peanut Butter Truffle: 


        Chocolate:
            5 tablespoons virgin coconut oil
            3 tablespoons powdered sugar*
            5 tablespoons unsweetened cocoa powder 

        Filling:
            2 tablespoons peanut butter
            2 tablespoons brown sugar
            1/4 teaspoon vanilla extract 

        1. Melt coconut oil.
        2. Stir in powdered sugar.
        3. Whisk in cocoa powder until completely smooth (no lumps!)
        4. Pour chocolate mixture into mould (or small silicone baking cups)
        5. Freeze for about 10 minutes. While chocolate hardens, mix peanut butter filling. 
            Melt peanut butter, and stir in brown sugar and vanilla.
        6. Place filling into a zip top bag, and cut the tip. Put a small amount (1 teaspoon) 
            into each truffle.
        7. Pour the rest of the chocolate on top of the filling (to the top of the mould). 
            Return to freezer for about 30 minutes, or until solid.
        8. Remove truffles from the mould.



        Walnut Coconut Oil Fudge:


        1 cup walnut pieces (plus see below)
        1/2 cup coco powder
        1/2 cup melted coconut oil
        1/2 cup maple syrup
        2 teaspoons vanilla
        2 pinches salt
        Garnish: 3/4 cup rough chopped walnuts


        1. In a food processor, blend 1 cup walnut pieces, coco powder, melted coconut oil, maple syrup, vanilla and salt together. Reserve 3/4 cup walnuts for garnish.
        2. Line a small square dish (Tupperware?) with parchment paper.
        3. Scoop the fudge batter into square dish. Top with chopped walnuts, pushing some in as you go, and add a finishing layer. 
        4. Freeze for an hour or more.
        5. Chop into squares
        6. Best stored in the freezer


        Coconut Oil Chocolate Peanut Butter Fudge:

        1 cup coconut oil, melted
        1 cup high quality raw cacao powder or good cocoa powder 
        1/3 cup honey
        1 teaspoon vanilla
        1/2 teaspoon almond extract
        dash sea salt
        1/3 cup chunky natural peanut butter (or more to taste)

        1. Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes. Mixture should be smooth and glossy. 
        2. Add peanut butter and blend until combined.
        3. Pour mixture into a glass baking dish (no need to grease). A larger or smaller dish can be used depending on desired thickness. 
        4. Refrigerate to set. 
        5. Cut into squares and enjoy!  


        No-Bake Peanut Butter Confetti Bars:

        1 ½ Cups creamy peanut butter
        ¾ Cup butter, softened
        1 ½ Cups Almond Flour
        1 Teaspoon Vanilla Extract
        1 Cup Puffed Rice
        1 Cup Pretzels, crushed
        ¼ Cup M&Ms, crushed
        1 Cup chocolate chips
        1 Teaspoon Oil
        • Mix together 1 1/2 of cups peanut butter, 3/4 cup of butter, 1 1/2 cups of almond flour and 1 teaspoon of vanilla extract. 
        • Fold in 1 cup of puffed rice. 
        • Line a 10 x 10 baking sheet or 9 x 13 pan with parchment paper, such that it hangs over the edges.
        • Spread the peanut butter mix into a flat layer. Don’t worry about it being perfect. Just get it as flat as you can.
        • Take 1 cup of crushed mini pretzels and 1/4 cup of crushed M&Ms and sprinkle them over the top of the peanut butter mix. 
        • Take another sheet of parchment paper and lay it on top. Pressing with the palm of your hand, flatten out the pretzels and M&Ms, slightly pressing them into the dough.
        • Melt 1 cup of chocolate chips along with 1tablespoon of coconut oil, then spread the chocolate over the top of the dough.
        • Place the pan in the fridge for at least three hours, or until set. 
        • Lift up on the parchment paper and place squares on counter. Cut into 2-inch squares and enjoy



        Chocolate Peanut and Pretzel Brittle

        1 cup granulated sugar
        2 tablespoons light corn syrup or golden syrup
        1/4 cup water
        2 tablespoons butter
        1/2 teaspoon baking soda
        3/4 cup broken-up chunks of thin salted pretzels
        3/4 cup roasted salted peanuts
        3/4 to 1 cup semisweet chocolate chips

        • Either grease a large cookie sheet or line it with parchment paper or a nonstick baking mat. Get all of your other ingredients ready; you’re going to need to add them quickly in a few minutes, and you won’t have time to hunt and measure.
        • Combine sugar, corn or golden syrup and water in a medium saucepan, stirring just until sugar is wet. Attach a candy thermometer and heat over medium-high heat, without stirring, until mixture reaches between 300 and 305 degrees F. If you don’t have a candy thermometer, you’re looking for a small amount of the mixture dropped into cold water to separate into hard, brittle threads. This takes around 9 minutes depending...
        • Remove from heat and quickly stir in butter (until it melts), baking soda, peanuts and pretzels until all are coated. 
        • Pour quickly out onto prepared pan. Use a spatula or, even better, two forks to pull and stretch the mixture as flat as you can get it, working quickly. 
        • Sprinkle with chocolate chips and let rest for 5 minutes so that they soften. Once they are all soft, use a spatula to spread them over the brittle. 
        • Store in a container at room temperature.

        Chocolate Peanut Butter Cracker Bars

        3/4 cup butter, room temperature
        1 1/4 cup smooth peanut butter, divided
        3 cups crushed crackers (I use Ritz & 
           Graham and sundry)
        2 cups mini chocolate chips, divided

        • Combine 1 cup peanut butter and butter in mixing bowl, blend until smooth and creamy. 
        • Stir in crushed crackers and 1/2 cup mini chocolate chips. 
        • Press peanut butter mixture into the bottom of a greased 9 x 13 pan.
        • In a small saucepan or in the microwave, melt remaining chocolate chips with 1/4 cup peanut butter over low heat until smooth.
        • Spread melted chocolate evenly over peanut butter mixture. 
        • Refrigerate until set, at least 1 hour. 
        • Cut into bars. 
        • Keep refrigerated.