I found this recipe and had to try it. My love for Peanut Butter Cups is borderline disgusting. Being pregnant, there was no chance I'd see this recipe and not try it. It was tasty, but very sugary! I only ate a little tonight because our wonderful neighbors dropped off some amazing chocolate cake for us tonight! I figured I shouldn't overindulge otherwise I'll be up all night and I'll be getting kicked by baby girl all night as well. She already does a good job of practicing her kickboxing skills when I am trying to fall asleep, I don't need it to last longer. :)
No Bake Reece's Peanut Butter Bars
1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!
1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening
In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.
Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.
*Tip: Love this tip from one you readers! Instead of adding shortening to the chocolate topping, add a scoop of peanut butter. That will prevent the top from getting solid and it will taste yummy!
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