Oh my goodness! What goes better together than peanut butter and chocolate? Not much in my humble opinion.
I’ve been seriously craving chocolate and peanut butter for a while now and broke down today. I just had to make something to satisfy that itch. Now…who can I give them to before I scarf down the entire pan?
These no-bake bars are easy-peasy to make. I used this recipe for Peanut Butter Bars from One More Moore, which called for crumbled graham crackers, but I subbed out the crackers for rolled oats that I processed in my food processor. The original recipe also called for 2 sticks of butter and 2 Cups of powdered sugar, but I figured one of each would do the trick just fine. I tweaked her chocolate topping by omitting some of the chocolate chips and all of the peanut butter. Instead, I added a bit of half-n-half to make a quick ganache-like topping that works really nicely with the rich peanut butter bottom.
If you wanted to make a healthier version of this, you could use raw honey instead of powdered sugar, too. I’m guessing about 1/2 Cup of raw honey would sweeten the peanut butter and you’d need about 1/2 Cup of flour to thicken the mixture in order to spread it. That may need some tweaking though.
So…here is what you need to make these delicious treats:
1 Cup creamy peanut butter
1 stick of melted butter
1 1/2 Cups old fashioned rolled oats
1 Cup powdered sugar
1 Cup semi-sweet chocolate chips
1 Tbs half-n-half/heavy cream/whole milk
Spray an 8 x 8 glass baking dish with coconut oil spray or cooking spray and set aside.
In a microwave safe bowl, melt your butter or do this on the stove top. Add your peanut butter to the butter and mix until incorporated.
Pulse your oats in a food processor until you have a chunky, flour-like consistency. Add your oats to your peanut butter and butter mixture and incorporate.
Mix in your powdered sugar, then spread into your prepared baking pan.
In a small, microwave-safe bowl, melt your chocolate chips and half-n-half in 20 second increments until it mixes smoothly and looks like this:
Smooth the chocolate ganache on top of your set peanut butter base, then pop the pan back in the fridge for about 1-2 hours longer.
Once the bars are completely set, you can cut them and use a metal spatula to remove them cleanly from the pan. Store in between layers of parchment or wax paper in an air-tight container in your fridge…although I doubt they will last very long.