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:

Quickview
216k Calories
1g Protein
10g Total Fat
29g Carbs
0% Health Score
Limit These
Calories
216k
11%

Fat
10g
17%

  Saturated Fat
5g
34%

Carbohydrates
29g
10%

  Sugar
28g
32%

Cholesterol
21mg
7%

Sodium
55mg
2%

Get Enough Of These
Protein
1g
3%

Vitamin A
243IU
5%

Fiber
0.7g
3%

Calcium
21mg
2%

Iron
0.28mg
2%

Vitamin E
0.2mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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