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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 4 hrs 30 mins
Yield: Makes sixteen 2-inch squares
sweetie-no-bake-chocolate-peanut-butter-cup-bars-102835192.jpg
Ingredients
Ingredient Checklist
Vegetable-oil cooking spray
16 ounces creamy peanut butter, such as Jif (1 3/4 cups)
1 stick plus 6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
6 ounces semisweet or bittersweet chocolate, chopped (1 cup)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 4 hrs 30 mins
Yield: Makes sixteen 2-inch squares
sweetie-no-bake-chocolate-peanut-butter-cup-bars-102835192.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 4 hrs 30 mins
Yield: Makes sixteen 2-inch squares
Recipe Summary
prep: 30 mins
total: 4 hrs 30 mins
Yield: Makes sixteen 2-inch squares
prep: 30 mins
total: 4 hrs 30 mins
prep:
30 mins
total:
4 hrs 30 mins
Yield: Makes sixteen 2-inch squares
Makes sixteen 2-inch squares
sweetie-no-bake-chocolate-peanut-butter-cup-bars-102835192.jpg
sweetie-no-bake-chocolate-peanut-butter-cup-bars-102835192.jpg
Ingredients
Ingredients
- Vegetable-oil cooking spray
- 16 ounces creamy peanut butter, such as Jif (1 3/4 cups)
- 1 stick plus 6 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups confectioners’ sugar
- 6 ounces semisweet or bittersweet chocolate, chopped (1 cup)
Directions
Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners’ sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for No-Bake Chocolate-Peanut Butter Cup Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for No-Bake Chocolate-Peanut Butter Cup Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
