No Bake Chocolate Peanut Butter Pie Bars Food

NO BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Mix graham cracker crumbs, butter, confectioners' sugar, and 1 cup peanut butter in a bowl until well blended; press evenly into the bottom of an ungreased 9x13-inch pan.
• Melt 3/4 cup dark chocolate, milk chocolate, and 1/4 cup peanut butter in the top of a double boiler over simmering water; heat, stirring occasionally, until smooth, 5 to 10 minutes. Spread chocolate-peanut butter mixture over graham cracker layer in 9x13-inch pan.
• Melt 1 cup dark chocolate and milk in the top of a double boiler over simmering water, stirring until smooth, 3 to 5 minutes; pour over chocolate-peanut butter layer. Refrigerate until set, at least 1 hour. Cut into squares to serve.

NO-BAKE CHOCOLATE PEANUT BUTTER PIE BARS

Steps:

• For the chocolate crust:Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan. Place pan in freezer for 10 minutes while preparing the filling.For the peanut butter filling:In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. With a rubber spatula, fold in whipped topping until completely combined. Spread filling evenly onto the top of the chilled chocolate crust. Chill for at least a couple hours or overnight.For the toppings (optional):Add chocolate chips and peanut butter to a small to medium-sized heat-proof bowl. In a saucepan over medium to medium-high heat, bring cream to a rolling simmer. Pour cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until mixture is completely smooth. Let cool until mixture is just warm, but still nicely fluid. Use a spoon to drizzle chocolate over individual bars or add chocolate to a plastic baggie, snip off a small piece of the baggie's corner, and "pipe" chocolate over the bars. Finish by adding a piece of Oreo cookie and a few halved mini peanut butter cups to the top.This dessert keeps very well in the refrigerator for a few days and can easily be made a day before serving. This is a very sweet dessert. The recipe yields 24 large bars, sized for those with bigger sweet tooths, or 35 smaller bars.

NO-BAKE PEANUT BUTTER, CHOCOLATE AND PRETZEL BARS

Steps:

• Line an 8- or 9- inch square baking pan with foil.
• Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer.
• Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve.

FROZEN PEANUT BUTTER CHOCOLATE PIE (NO BAKE)

Steps:

• In bowl, stir wafer crumbs with butter until thoroughly moistened; pat onto bottom only of 9-inch pie plate. Freeze for 20 minutes.
• Filling: In bowl, whisk together sour cream, sugar and whipping cream; whisk in peanut butter until smooth. Spread evenly over crust; freeze for 1 hour.
• Topping: Meanwhile, in small saucepan, melt chocolate with cream over medium-low heat, stirring until smooth. Let cool for 15 minutes.
• Spread chocolate mixture evenly over filling. Sprinkle peanuts around edge of pie. Freeze for about 1 hour or until completely set.
• (Make-ahead: Wrap in foil and freeze for up to 1 week.) Let stand at room temperature for 10 minutes before serving.

NO-BAKE CHOCOLATE/PEANUT BUTTER BARS

Steps:

• In large heavy pan (or Dutch oven), over medium heat, bring the sugar and corn syrup to a boil.
• Cook while continuously stirring for 2-3 minutes until sugar is dissolved.
• Remove from heat and stir in peanut butter until combined.
• Add cereal and mix well.
• Press the mixture into an ungreased 13" X 9" X 2" pan.
• Melt the chocolate and butterscotch chips in the microwave until smooth.
• Spread over the cereal mixture.
• Refrigerate until set and cut into bars.

CHOCOLATE PEANUT BUTTER PIE - BARS

Steps:

• Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool.
• Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust.
• In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight.
• Top with whipped topping. Garnish with shaved chocolate, if desired.
• May substitute pre-made graham cracker crust if desired.