3 Step Chocolate Peanut Butter Squares Food

5 INGREDIENT CHOCOLATE PEANUT BUTTER BARS (NO BAKE!)

Steps:

• Butter and line a 8" / 20cm square dish or pan with baking paper.
• Place the Base ingredients in a bowl and mix until combined. Press into the prepared pan.
• Melt the Topping ingredients (I do it in the microwave in 2 x 30 second bursts). Pour and spread over the Base - smooth the top or do swirls (see photos for examples of each).
• Refrigerate until set - about 1 1/2 hours. Remove from fridge, allow to come to room temp slightly (so top cuts neatly). Cut into 16 squares (or whatever shape you want!). Best served at room temperature.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

CHOCOLATE PEANUT SQUARES

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.

3 STEP PEANUT BUTTER-CHOCOLATE CHIP BARS

Steps:

• Heat oven to 325°F.
• Mix together the peanut butter sugar & egg, mix well.
• Spread in a small baking pan, sprinkle with chocolate chunks.
• Bake for 20 minutes Cut into 8 bars.

3-STEP CHOCOLATE-PEANUT BUTTER SQUARES

Steps:

• Preheat oven to 325°F. Mix egg, peanut butter and sugar until well blended.
• Spread into 8-inch square baking pan; sprinkle with chocolate.
• Bake 20 min. Cool completely before cutting into squares to serve.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Coat a 9-inch square baking pan with cooking spray or margarine.
• Combine peanut butter and honey in a medium microwave-safe bowl. Microwave on high for about 20 seconds until peanut butter has melted.
• Toss cereal in peanut butter mixture until well-coated. Press into greased 9″ pie plate. Chill.
• In a saucepan, whisk together cocoa, sugar, cornstarch and Silk. Bring to a boil, stirring constantly.
• Reduce heat, continue stirring and simmer until thick, about 2-3 minutes. Remove from heat and stir in vanilla.
• Pour mixture onto prepared crust. Cover with plastic wrap and chill until set, about 2 hours or overnight.
• To serve, cut into nine squares and top each with nonfat topping and syrup, if desired.

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Line a 9 inch square pan with foil and butter the foil. Set aside. (I buttered my pan and skipped this step).
• In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and the butter. Spread into prepared pan.
• Combine topping ingredients in a microwave-safe bowl and heat until melted.
• Spread over peanut butter layer. Refrigerate until cool.
• Using foil, lift out of pan. Cut into 1 inch squares.
• Store in an airtight container in the refrigerator.

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES

Steps:

• Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
• Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
• Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
• Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
• Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.