No bake peanut butter and chocolate bars
You can never have too many condiment recipes, so give No bake peanut butter and chocolate bars a try. Watching your figure? This gluten free recipe has 288 calories, 5g of protein, and 17g of fat per serving. This recipe serves 16. For 30 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 6528 people were impressed by this recipe. If you have crunchy peanut butter, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Roxanas Home Baking. With a spoonacular score of 14%, this dish is not so outstanding. Try Better No Bake Chocolate Peanut Butter Bars, No-Bake Peanut Butter Chocolate Bars, and No-Bake Peanut Butter Chocolate Bars for similar recipes.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 1 minutes
Ingredients:
3/4 cup almond flour
1/2 cup butter, room temperature
3 oz chocolate chips
3/4 cup crunchy peanut butter
1/4 cup heavy cream
2 cups powder sugar
Equipment:
baking paper
mixing bowl
baking pan
microwave
spatula
Cooking instruction summary:
Line an 8X8" baking pan with parchment paper. Set aside. In a mixing bowl, with the paddle attachment on, add the butter and peanut butter. Beat on low spread until combined and fluffy. Fold in the almond flour and the sugar, about 1/2 cup at a time. When all the flour and sugar are incorporated, increase the mixer speed to medium and beat for 30 seconds. With a spatula, remove the cookie dough from the mixing bowl and spread it evenly on the bottom of the prepared pan. Refrigerate for 2 hours. To make the chocolate ganache, in a microwave safe bowl, heat the heavy cream until it reaches boiling point. Pour over the chocolate chips, let sit for 30-40 seconds and start mixing until smooth and silky. Heat in increments of 10 seconds, if needed. Pour over the chilled peanut butter cookie dough layer and let set. Cut into bars
Step by step:
1. Line an 8X8" baking pan with parchment paper. Set aside. In a mixing bowl, with the paddle attachment on, add the butter and peanut butter. Beat on low spread until combined and fluffy. Fold in the almond flour and the sugar, about 1/2 cup at a time. When all the flour and sugar are incorporated, increase the mixer speed to medium and beat for 30 seconds. With a spatula, remove the cookie dough from the mixing bowl and spread it evenly on the bottom of the prepared pan. Refrigerate for 2 hours. To make the chocolate ganache, in a microwave safe bowl, heat the heavy cream until it reaches boiling point.
2. Pour over the chocolate chips, let sit for 30-40 seconds and start mixing until smooth and silky.
3. Heat in increments of 10 seconds, if needed.
4. Pour over the chilled peanut butter cookie dough layer and let set.
5. Cut into bars
Nutrition Information:
covered percent of daily need
