Simplydeliciouschocolatepeanutbuttercrispysquares Recipes

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CHOCOLATE PEANUT BUTTER SQUARES



Chocolate Peanut Butter Squares image

With a chocolate cookie crust, peanut butter filling, and milk chocolate topping, these chocolate peanut butter squares are impossible to resist.

Provided by Jennifer Segal, inspired by Nigella Lawson's How to Be a Domestic Goddess

Categories     Desserts

Yield 25 small squares

Number Of Ingredients 11

22 Nabisco Chocolate Wafers, finely crushed (or about 1⅔ cups crumbs), from 1 box
¼ cup sugar
3 tablespoons unsalted butter, softened
2 tablespoons creamy peanut butter (I like Skippy Natural "No Need to Stir")
6 tablespoons firmly packed dark brown sugar
2 cups Confectioners' sugar
6 tablespoons unsalted butter, softened
1⅓ cups creamy peanut butter
Pinch salt
1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality)
6 tablespoons heavy cream

Steps:

  • Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
  • Make the crust: Combine the chocolate wafers, sugar, butter and peanut butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
  • In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
  • Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1 minute. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
  • Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into an even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or an offset spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Run an offset spatula underneath the bars to release the crust so it doesn't crumble. Keep refrigerated and serve cool.
  • Freezer-Friendly Instructions: These can be frozen tightly covered for up to 3 months. Let them thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 square, Calories 281, Fat 17 g, Carbohydrate 30 g, Protein 4 g, SaturatedFat 7 g, Sugar 25 g, Fiber 1 g, Sodium 51 mg, Cholesterol 18 mg

CHOCOLATE PEANUT BUTTER CRISPY SQUARES (VEGAN, GLUTEN-FREE)



Chocolate Peanut Butter Crispy Squares (Vegan, Gluten-Free) image

Make and share this Chocolate Peanut Butter Crispy Squares (Vegan, Gluten-Free) recipe from Food.com.

Provided by Ravenhood

Categories     Frozen Desserts

Time 15m

Yield 18 squares, 4-6 serving(s)

Number Of Ingredients 9

1/4 cup maple syrup
1/4 cup peanut butter (natural, unsalted)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 big pinch salt
1 1/2 cups Rice Krispies
1/4 cup chocolate chips (dark)
1/4 cup peanut butter (natural, unsalted)
1 tablespoon coconut oil

Steps:

  • Mix the maple syrup, peanut butter, cocoa powder, vanilla and salt in a pot on low heat until well combined, then add the rice crispies. Quickly transfer the mixture into a rectangular or square pan lined with parchment paper and put the pan in the freezer.
  • While the crispy mixture chills, make the fudge topping by melting together the chocolate chips, peanut butter and coconut oil on low-medium heat.
  • After about a dozen minutes, pour the chocolate mixture onto your crispy mixture and put back in the freezer to chill until hard - about 45 minutes. It will harden more with time.
  • Once well chilled, cut into 18 or so pieces. If the pieces are harder than you`d like, store them in the fridge afterwards, or keep them out a few minutes before eating.

SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !



Simply Delicious Chocolate Peanut Butter Crispy Squares ! image

This recipe is a favorite with our family and friends. I especially love it cause it is so yummy and takes only 5 minutes to make. Great to make when in a pinch. If you love the chocolate and peanut butter combination... you will fall in love with this recipe.

Provided by Snowbaby

Categories     Dessert

Time 5m

Yield 48 serving(s)

Number Of Ingredients 5

1 cup peanut butter
1 cup liquid honey
1 cup semi-sweet chocolate chips
3 cups crispy rice cereal
1 cup chopped peanuts (optional)

Steps:

  • In a pot, melt the first three ingredient on low heat while stirring constantly.
  • Once melted, add in remaining ingredients.
  • Pour into a parchment lined or well buttered 9x13 pan.
  • Smooth and lightly press contents into your pan using the back of a spoon.
  • Refridgerate for 30 minutes.
  • Cut into desired slices and serve.
  • Enjoy!

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