No Bake Peanut Butter Coconut Bars Food

NO BAKE COCONUT PEANUT BUTTER BARS

Steps:

• Combine all ingredients except the dark chocolate in a food processor and pulse until smooth.
• Place the mixture into a lined tin or container and press down firmly. Chill for 30 minutes until firm. Remove from the fridge and cut into bars.
• Melt the dark chocolate, allow it to cool down for 4-5 minutes and dip each bar in it. Chill in the fridge for 20 minutes.
• Enjoy!

NO-BAKE PEANUT BUTTER OATMEAL BARS

Steps:

• In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.

PEANUT BUTTER NO-BAKE BARS

Steps:

• Make the base: Heat butter in a pot or skillet, letting it melt and bubble and turn brown. It will smell nutty. Add peanut butter, and turn off the heat. (If your nut butter is unsalted, add a pinch of salt.) Stir it all around until the peanut butter melts, then stir in crumbs.
• Sweeten the mix to taste with confectioners' sugar. That could mean 1 cup, but try it as you go.
• Spread the mixture into parchment or foil lined 8-by-8-inch pan, but really, any pan will work.
• Make the topping: Add chocolate chips and coconut oil to a small pot, and melt the chocolate on the stovetop over low heat, stirring constantly. (Alternatively, add to a microwaveable bowl, and microwave in 20-second bursts, stirring in between each one.)
• Spread the melted chocolate over the peanut butter layer. Sprinkle any of the toppings over, and refrigerate until the peanut butter and chocolate layers are set, about 1 hour or so. Cut these into bars or squares with a knife, or use cookie cutters for shapes. (Store in the refrigerator after cutting; they'll melt in a warm room.)

NO-BAKE PEANUT BUTTER COCONUT COOKIES RECIPE BY TASTY

Steps:

• Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
• Add the unsweetened shredded coconut flakes and mix until evenly coated.
• Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 1½ inches (4 cm) wide.
• Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
• Enjoy!

EASY NO BAKE PEANUT BUTTER BARS RECIPE

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.