No-Bake Reese’s Peanut Butter Bars. Peanut butter and chocolate is such a classic and tasty combo. Amount is based on available nutrient data. These have become an absolute staple in my house! Add mini chocolate chips and mix just until combined. I had hoped to find a review saying they work even with natural peanut butter but couldn't find one, so now you know! Or line with aluminum foil and lightly grease. I loved these Peanut Butter bars! I like to use 4 oz milk chocolate (112 grams) and 2 oz dark chocolate (56 grams) – but you can really use whatever type of chocolate you prefer. UPDATE: This has become a staple in our house as well as many of our friends. Press the mixture into the bottom of the lined pan to form an even layer. Keep these babies in the refrigerator or you'll have a soft, gooey mess on your hands! I also used Hershey's Special Dark chocolate chips instead of semi-sweet chips and I used the whole 12 oz bag (for 2 cups total). This makes it super easy to slice the bars after they’ve fully hardened without the chocolate cracking. When the chocolate on top is about 75% hardened (it will look slightly glossy, but no longer wet) gently score the top of the bars with a thin, sharp knife (such as a paring knife) where you plan to slice the bars. The shortbread isn’t overly sweet, which is exactly the way it should be. Peanut butter such as Skippy, Jiff or Kraft work perfectly. They were easy enough that I could make them on my own! These were great! In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 … Also, chill the peanut butter base for 15 minutes before topping with chocolate mixture. Every Christmas, my mom made a large tray of pecan tarts, coconut macaroons, and these glorious peanut butter bars. Do not use natural, whipped or homemade peanut butter because it can separate and leak oil. I'm the baker behind Just So Tasty. For the peanut butter part, we only used a half of cup of butter instead of a whole cup. I still prefer natural peanut butter, and I've found Skippy Natural works the best, but you can do with other kinds like Laura Scudders, etc. Press the peanut butter mixture on top of the cooled shortbread base and spread the top flat. High power can bake or even burn the chocolate, causing it to go lumpy or grainy. Spread over the prepared crust. Just keep them in the fridge! If you love peanut butter cups – then I’d definitely try: I'm the baker and blogger behind Just So Tasty! Since we only have dessert once a week, that is a big compliment! No sugars. It had a some what good flavor but next time I would definately use a diiferent flavor chocolate chip and try a different method on letting them set and harden. Buttery, tender and a little crunchy too. One pan. Add comma separated list of ingredients to exclude from recipe. First, line your baking pan with parchment paper. These peanut butter bars taste just like peanut butter cups but with a bit more peanut butter to chocolate ratio, and I’m not even upset about it. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. (This will keep your bars from sticking and make them easy to take out.) Microwave on medium power (do not microwave on high or standard power, or the chocolate can get grainy). Based on another recipe I cut the bars up after chilling for 10 minutes then chilled until ready to serve. Let the mixture cool to room temperature. Melt butter and 1 cup peanut butter together. The only difference is that the peanut butter part is a little more crumbly...doesn't hold together quite as well...so you decide how much butter you want to use! These peanut butter shortbread bars are rich without being overly sweet, and taste like a delicious peanut butter cup on top of a buttery shortbread cookie. One delicious snack! I had hoped to find a review saying they work even with natural peanut butter but couldn't find one, so now you know! It should be thick and almost a little dry feeling when you're done. I'm sure they are firmer with regular peanut butter but I'll save myself the hydrogenated oil! My work makes these and I thought people could easily make them at home. Preheat the oven to 325F degrees and line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Information is not currently available for this nutrient. Just the non-stop thrill of peanut butter splendour. If your kitchen is particularly warm, you may want to store them in the fridge. The recipe itself is quite easy, but because of the 3 layers, there are quite a few steps. Also, it is my total standard recipe for 'gotta-bring-something-sweet' to 'fill-in-the-blank'. Your email address will not be published. SO easy, SO fast and terrific for satisfying those cravings. Step 1. This tops any dessert I ever had! My husband wants to try Raisins or dried Cranberries in the base, since he loves the oatmeal and Raisin combo. This opens in a new window. I had no problem with the chocolate breaking up that way. These peanut butter bars taste just like peanut butter cups. Thanks! No preservatives. Return the bars to the fridge for the chocolate to harden. Add cereal into the bowl and mix until fully coated. You really need to pulverize the graham crackers to a fine powder to get the texture of this recipe right (a food processor works great). PButtery shortbread, creamy peanut butter filling and chocolate on top make these peanut butter shortbread bars impossible to resist. It’s very similar to the base layer of my favorite no-bake peanut butter bars and tastes like the middle of a peanut butter cup. In a medium bowl, beat together the butter and sugar until combined. Bake in the preheated oven for 22-25 minutes or until the top looks completely set. Delicious, easy to make, and perfect if you love a good peanut butter dessert. Pro Tip: When the chocolate is about 75% hardened, score the top of the bars with a thin, sharp knife through the chocolate layer where you plan to cut the bars. I helped my Mom make them. Like a millionaire's shortbread - but with peanut butter instead of caramel, Peanut Butter Millionaire's Shortbread, Peanut Butter Shortbread Bars, I typically use 4 oz milk chocolate and 2 oz dark chocolate. UPDATE: This has become a staple in our house as well as many of our friends. Buttery shortbread, creamy peanut butter filling and chocolate on top make these peanut butter shortbread bars impossible to resist. I decreased the butter to 1 1/2 sticks, and used 14 graham crackers, and milk chocolate chips. Info. Remove from the microwave and stir. Just keep them in the fridge! I was a little worried because I used natural peanut butter and the bottom layer was really runny when I put it in the pan. I would like a bit more peanut butter flavor (personal preference). Refrigerate for at least one hour before cutting into squares. I'll let you know if it works! These were really good. In a medium bowl, beat together the butter and peanut butter. But the middle is really where the magic happens. After the base is baked and cooled – it’s time for the peanut butter center. Add comma separated list of ingredients to include in recipe. I helped my Mom make them. That’s it! Pour the chocolate on top of the peanut butter layer and smooth the top. Make sure to use smooth, stabilized peanut butter. You likely have all the ingredients on hand in your pantry and can whip them up before the kids are home from school. It really is. We froze half of the bars they were great too.