No Bake Chocolate Peanut Butter Bars Recipe By Tasty
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, mix together softened cream cheese until smooth.
- Add the powdered sugar and continue to mix until there are no lumps.
- Add the vanilla and melted chocolate and mix until the color is even.
- Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
- In a large bowl, mix together melted peanut butter and confectioner's sugar.
- Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
- Refrigerate for 2-4 hours.
- Enjoy!
Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams
NO-BAKE CHOCOLATE PEANUT BUTTER M&M BALLS RECIPE BY TASTY
Here's what you need: butter, peanut butter, powdered sugar, chocolate chip, m&m
Provided by Tasty
Categories Snacks
Yield 9 balls
Number Of Ingredients 5
Steps:
- Mix butter, peanut butter, M&M's, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch (2 ½ cm) balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M's (optional) and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 39 grams, Fat 25 grams, Fiber 1 gram, Protein 7 grams, Sugar 32 grams
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
NO BAKE PEANUT BUTTER BARS
No Bake Peanut Butter Bars are made with only five ingredients and they taste like Reese's Peanut Butter Cups! Chocolate and peanut butter come together in this delicious no bake dessert recipe.
Provided by Jessica & Nellie
Categories Dessert
Number Of Ingredients 5
Steps:
- Mix the powdered sugar, graham cracker crumbs, peanut butter and melted butter together in a mixing bowl.
- Pour the mixture into an ungreased 9X13 pan and gently press until the pan is evenly coated and the graham cracker layer is smooth and even.
- Melt the chocolate chips and pour over the top. Use a butter knife to evenly spread the chocolate over the top of the graham cracker layer.
- Refrigerate for about 2 hours or until the chocolate sets up. Before serving, let the bars return to room temperature (about 15-20 minutes and then cut into squares.
CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: peanut butter, honey, crispy rice cereal, mini chocolate chips
Provided by Claire Nolan
Categories Snacks
Yield 12 bars
Number Of Ingredients 4
Steps:
- Melt peanut butter and honey together in the microwave, stirring every 15 seconds.
- Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature.
- Add mini chocolate chips and mix just until combined.
- Line a baking dish with parchment paper and pour the cooled mixture into the pan.
- Press into the edges of the pan and top with more mini chocolate chips.
- Cool in the refrigerator for at least 2 hours. Cut and serve.
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
NO-BAKE CHOCOLATE PEANUT BUTTER BARS
These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.
Provided by Sally
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
- Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
- Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
- Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
- Cover leftover bars tightly and refrigerate for up to 1 week.
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- In a large bowl using a hand held or stand mixer, beat together the peanut butter, 3 tablespoons butter, brown sugar and icing sugar. Depending on your brand of peanut butter, you will need 1 and 1/2 to 2 cups of icing sugar. You mixture should be crumbly and sandy. Press the peanut butter mixture into your prepared pan.
- Melt together the chocolate chips and 2 teaspoons of butter in a glass bowl over a saucepan of simmering water or in the microwave in short 30 second bursts. Pour over the peanut butter layer.
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- Pulse the graham crackers in a food processor until they are crumbs. Or place them in a ziplock bag and beat with a rolling pin. Set aside.
- In the bowl of an electric mixer or in a large bowl with a hand-held mixer, beat together the butter and peanut butter until smooth. Add the powdered sugar and beat on high until light and fluffy, about 2 minutes.
- Add the graham crackers and mix to combine. At first mixture will be very thick, but keep beating on medium high speed until it lightens and starts to stick to the sides of the bowl.
- Dump contents into a quarter-sheet pan or 9x13-inch pan lined with parchment paper and press into the pan evenly, using greased fingers or a greased spatula (I actually like to use the paper wrappers from the butter, they are perfect for a job like this.)
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