No-Bake Peanut Butter Cup Bars
This is our 3rd recipe for October's National Dessert Month. I've been having a great time finding and making dessert recipes! I don't think that my family has complained either. Today's recipe is No-Bake Peanut Butter Cup Bars. This is a recipe that I tried when I was able to go to Orson Gygy, an amazing local kitchen store, a fixture really, to meet the awesome bloggers from Our Best Bites. They had amazing samples from their new cookbook, Savoring the Seasons with Our Best Bites. After one bite I knew that I had to make this recipe. There's a similar recipe floating around Pinterest right now, but this one is better, simply because it's no-bake! These taste just like Reese's Peanut Butter Cups, but in a bar shape, you must try them!
No-Bake Peanut Butter Cup Bars
Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones, pg 187
25 chocolate sandwich cookies, such as Oreo's
1 cup plus 4 tablespoons butter, divided
1 1/2 cups plus 3 Tablespoons creamy peanut butter, divided
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups graham cracker crumbs
1 (12 ounce) bag semisweet chocolate chips
Make a foil sling in your 9 x 13-inch baking pan by putting foil in it and making sure that the foil extends over the edges of your pan. I have to confess that I didn't do this and it still worked, although I probably wouldn't have ruined the first one if I had done it!
Put the cookies in your food processor, and pulse until finely ground. You can also use a large zip-top bag and crush them with a rolling pin until their crushed into crumbs, this gets rid of extra frustration! Melt the 4 tablespoons of butter and combine with the crumbs until the crumbs are all coated. Press the crumbs into your 9 X 13 pan that you've put the foil in and stick in the refrigerator while you make the peanut butter filling.
Melt the cup of butter. Beat 1 1/2 cups peanut butter, melted butter, and powdered sugar in your stand mixer until they combine into a dough. Add the graham cracker crumbs (you can either buy them as crumbs at the store or make your own in the same manner you made the chocolate layer), mix until combined. Press the peanut butter dough evenly onto the refrigerated chocolate layer.
Next, place 3 tablespoons peanut butter and chocolate chips into a microwave safe bowl. Heat in 30-second intervals, make sure to stir in between, until everything's melted and smooth. Pour chocolate over the peanut butter dough layer and spread evenly. Stick the pan into the fridge for 2 hours. When you're ready to cut, simply lift out the foil and use a knife to cut into bars.
No-Bake Peanut Butter Cup Bars
Savoring the Seasons with Our Best Bites by Sara Wells and Kate Jones, pg 187
25 chocolate sandwich cookies, such as Oreo's1 cup plus 4 tablespoons butter, divided
1 1/2 cups plus 3 Tablespoons creamy peanut butter, divided
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups graham cracker crumbs
1 (12 ounce) bag semisweet chocolate chips
Make a foil sling in your 9 x 13-inch baking pan by putting foil in it and making sure that the foil extends over the edges of your pan. I have to confess that I didn't do this and it still worked, although I probably wouldn't have ruined the first one if I had done it!
Put the cookies in your food processor, and pulse until finely ground. You can also use a large zip-top bag and crush them with a rolling pin until their crushed into crumbs, this gets rid of extra frustration! Melt the 4 tablespoons of butter and combine with the crumbs until the crumbs are all coated. Press the crumbs into your 9 X 13 pan that you've put the foil in and stick in the refrigerator while you make the peanut butter filling.
Melt the cup of butter. Beat 1 1/2 cups peanut butter, melted butter, and powdered sugar in your stand mixer until they combine into a dough. Add the graham cracker crumbs (you can either buy them as crumbs at the store or make your own in the same manner you made the chocolate layer), mix until combined. Press the peanut butter dough evenly onto the refrigerated chocolate layer.
Next, place 3 tablespoons peanut butter and chocolate chips into a microwave safe bowl. Heat in 30-second intervals, make sure to stir in between, until everything's melted and smooth. Pour chocolate over the peanut butter dough layer and spread evenly. Stick the pan into the fridge for 2 hours. When you're ready to cut, simply lift out the foil and use a knife to cut into bars.
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