Peanut Butter Chocolate Bars

Enjoy each bite of delicious, satisfying Peanut Butter Chocolate Bars. Chocolate lovers and Reese’s lovers will be overjoyed at this No Bake recipe. The chewy center is made with oats, maple syrup, and peanut butter, then each piece is dipped into decadent chocolate.

The best part of these? No oven.

Yeah, especially when it’s already 100° outside and the last thing you want to do is turn the oven on.

Plus, you choose your favorite chocolate to dip the bars into; semi-sweet, milk, dark, etc.

Making Peanut Butter Chocolate Bars

Line an 8 x 8″ baking dish with parchment paper. Wax paper will work just as well.

Next, make the filling.

Start by adding the oats to your food processor and blend until fine.

Then, dump the oats into a medium bowl and stir in the cinnamon and salt.

Next, in a microwavable bowl, heat/melt the peanut butter and maple syrup, being careful to not overheat.

Quick note: you can substitute peanut butter with almond butter.

Every microwave is different, so start with 30 seconds, then stir. Heat at 15 second intervals, stirring between, until peanut butter melts.

You want the peanut butter and maple syrup to stir together easily. Once mixed, stir in the vanilla.

Ok, time to stir the peanut butter mixture into the oat mixture. I do this by hand with a stiff spatula.

Once mixed, press into the bottom of the baking dish; a nice, even layer, smooth on top.

Missing your oven yet? Ha!

Cover the dish and refrigerate for at least 30 minutes.

Take that time to decide what type and flavor of chocolate you want to dip them in.

Let’s Talk Dipping Chocolate

There’s a difference between chocolate chips and baking chocolate (those big bars on the top shelf in the baking isle).

Baking chocolate is the better of the two for dipping, but chocolate chips can be altered to work just as good.

Chocolate chips just need one extra ingredient; shortening.

The reason chocolate chips don’t melt down as well as baking chocolate is because chips have a stabilizer added to them.

This stabilizer helps them to keep their shape, which is the exact opposite of what you want when you need a dipping sauce.

Easy fix, just add 1 tablespoon of shortening to each cup of chocolate chips when melting.

Alternatively, use the baking chocolate, which needs no other ingredient, just melt it.

Pictured…

I used chocolate chips in this recipe, because I somehow had three opened bags of semi-sweet chocolate chips in my pantry.

What?! How did that even happen? So, I was determined to use some of them up.

The only thing you have to do now is decide what flavor of chocolate you want to use.

There’s semi-sweet, as I mentioned, but also milk, bittersweet, and dark.

There’s also white chocolate, which doesn’t have any cocoa solids, so it’s more like a candy.

Remove the peanut butter mixture from the refrigerator and cut into bars or squares. Triangles?

Or, heck, go crazy and cut out circles, but please send pics.

Next, melt the chocolate and line a cookie tray with parchment or waxed paper.

Dip each bar into the chocolate and let the excess drip off, then place on the tray.

You will more than likely need to reheat the chocolate during this process unless you’re really fast. I’m not.

Once all bars have been dipped, pipe any leftover chocolate as decoration.

For my recipe, I shaved a Hershey chocolate bar and sprinkled the shavings over one end of each bar.

No need to decorate, but it’s fun. You could also use sprinkles or flaky sea salt. Yum!

No Bake Recipes:

• Lemon Blueberry Dessert
• Chocolate Cherry Dessert
• Oreo Cookie Balls
• Praline Cream Pie
• Spiced Apple Mini Cheesecakes
• Pumpkin Marshmallow Pie

Peanut Butter Chocolate Bars

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In the meantime, have a wonderful day.

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