Peanut Butter Bars
This no bake recipe is very similar in taste to a Reese's peanut butter cup. I wouldn't say it is exact, but its close. Enjoy!
This no bake recipe is very similar in taste to a Reese's peanut butter cup. I wouldn't say it is exact, but its close. Enjoy!
- Carbohydrate 666.893500742487 g
- Cholesterol 540 mg
- Fat 328.102636616288 g
- Fiber 19.3838713204346 g
- Protein 45.348060565 g
- Saturated Fat 187.176230035258 g
- Serving Size 1 1 Serving (1097g)
- Sodium 1897.16213151288 mg
- Sugar 647.509629422052 g
- Trans Fat 21.4595236854743 g
- Calories 5612 calories
Step-by-step
- In a medium bowl, mix together the butter (or margarine), graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 x 13-inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 1/3 cup peanut butter, stirring occasionally until smooth. Spread over the prepared crust.
- Refrigerate for at least one hour before cutting into squares. Allow to rest at room temperature for 5 minutes before cutting so the chocolate does not crack.
Dense, sandy crumb bases meet a glossy, fluid blanket of tempered chocolate and peanut butter in these confections, yielding a rich interplay of salt, sugar, and fat. Achieving the correct textural contrast requires precision during both mixing and chilling phases, as minor deviations lead to crumbly layers or unyielding toppings.
- Sift the confectioners' sugar before combining it with the graham cracker crumbs and melted butter to eliminate hidden lumps that cause gritty pockets in the base.
- Melt the semi-sweet and milk chocolate chips alongside the additional peanut butter using a double boiler over simmering water rather than direct high heat, keeping the water below boiling to prevent seizing.
- Press the crumb mixture firmly into the 9x13-inch pan using the flat bottom of a measuring cup to ensure the crust remains cohesive when sliced.
- Refrigerate the assembled pan for a minimum of one full hour to solidify the fats in both the butter and the chocolate topping.
- Allow the chilled pan to rest at room temperature for precisely 5 minutes before slicing with a sharp knife wiped clean between cuts to prevent the top chocolate layer from fracturing.
Temperature control dictates whether the chocolate topping sets with a clean snap or shatters uncontrollably under the knife. Proper chilling solidifies the lipid crystal structure just enough to hold clean geometric edges without becoming brittle.
