Nice Dessert : Chocolate Peanut Butter Bars Recipe

These chocolate peanut butter bars are a classic reward, therefore easy making-- no baking required! They hold a popular put on my holiday cookie plate, and with just a few replacements, they can be quickly made kosher for Passover too.

Graham cracker crumbs are mixed in with the peanut butter to give the base structure and crunch. For a Passover replacement for the graham crackers, we utilize either ground up toasted matzo, or ground Passover crispy cereal. Confectioner's sugar and a little honey provide the sweetness in the base. When observing Passover we make our own confectioner's sugar by grinding granulated sugar with potato starch.

This recipe makes a tasty confection (a cookie? sweet bar?) whether preparing them the timeless method, or Passover-friendly. In any case these goodies are a great choice for dessert after a meal and they make an ideal snack anytime. My other half has given the matzo variation the ultimate compliment: they do not taste like a Passover dessert!

Chocolate Peanut Butter Bars Recipe

Ingredients

Peanut butter layer:

• 1 1/4 cup of graham cracker crumbs (usage toasted matzo crumbs * or ground Passover crispy cereal if following the Passover dietary rules).
• 1 1/4 cup of confectioner's sugar (use Passover-friendly confectioner's sugar ** if following Passover dietary rules).
• 3/4 cup plus 2 Tbsp of crunchy, natural peanut butter (no included preservatives or corn syrup).
• 8 Tbsp (4-ounces) saltless butter, melted.
• 2 Tbsp honey.

Chocolate topping:.

• 9-ounces semi-sweet chocolate chips (1 1/2 cups) (use Kosher chocolate chips if making for Passover).
• 1 Tbsp butter.

Equipment needed:.

• A 9x9-inch square baking pan with straight sides (can also use an 8x10 or 8x11 baking pan).
• Food processor.
• Parchment paper or non-stick aluminum foil.

* Take 4 or 5 sheets of matzo, roughly break into pieces, toast in a hot dry skillet on high heat till the crumbs begin to brown and you can smell the matzo toasting. Get rid of from heat, let cool for a minute, location in a food processor or mini-chopper, and pulse up until ground to the consistency of coarse bread crumbs.

** 2 cups of granulated sugar in a food processor or blender, and 2 Tbsp of potato starch. Process up until extremely fine. Usage 1 1/4 cups for this dish. You'll have some remaining which can be used for other recipes for Passover.

Method

Line the baking pan with parchment paper or non-stick aluminum foil. Line the pan in such a way so that you have an overhang on at least 2 opposite sides of the pan making it simple to lift up the bars once they have actually set.

In the bowl of a food processor put the crumbs and the powdered sugar. Pulse till well mixed. Include the peanut butter, melted butter, and honey. Process until well mixed. The mixture ought to hold together, practically like a dough. If it's too dry, add a bit more melted butter. If it's too wet, after you push it into the bottom of the pan in the next action, you can chill it in the refrigerator for 10 minutes to tighten a bit.

Press the peanut butter mixture into the bottom of your lined pan in an even layer. You can use the flat bottom of a determining cup, little saucepan, or smaller sized baking pan to continue the mixture to assist make the surface more even.

Place a metal bowl over a pan with simmering water (not boiling, but carefully simmering). Place the chocolate chips and butter into the bowl. Melt the chocolate chips, stirring occasionally, until smooth.

Spread the melted chocolate evenly over the peanut butter layer in the pan. (A balanced out spatula is an excellent tool for this.) Refrigerate for at least an hour.

Lift the contents from the pan onto a cutting board. Cut into 36 bars, 1-inch by 2 1/4 inches.

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