I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever…
I’m back on the wagon of tackling the recipes in the bulging files of recipes that I’ve been collecting and hanging on to for the past thirty years. Many pre-date the internet and were from food magazines (made of paper) that I subscribed to. A surprising number of the savory recipes have the words “adobo” or “chipotle,” and “pork” in the title, so if I ever want to write a book of well-seasoned pork recipes, I’ve got plenty of inspiration.
This one is from Gourmet magazine way back in 2004, a few years before they ceased publishing. I knew people in the test kitchen at Gourmet and they thoroughly tested their recipes, so you know they’re going to work. Gourmet was “modernized” under its last editor, Ruth Reichl, but the test kitchen remained a constant; she knew the value of a solid recipe and good testers. She also knew the appeal of a great photo and Romulo Yanes, who recently passed away, created many of the great images that Gourmet was known for.
Many questioned why Condé Nast killed Gourmet but not Bon Appétit, but the subscription numbers were more favorable for the latter, which didn’tendwell, and is now undergoing another revamp. I, for one, am happy that there hasn’t been that much turnover here at the blog, but I should probably shake things up here at some point, too.
I’m not sure whether to hug or curse the person who invented no-bake peanut butter bars. This homemade version of a peanut butter cup is so ridiculously simple that you might never buy a packaged peanut butter cup at the store again. Especially since you can stash these in your freezer and just take one out to nibble on every now and then. IT’S JUST TOO EASY.
No-bake peanut butter bars have been around for eons. Well, decades at least. There are a million versions of this recipe out there, but mine have a slightly more even ratio between the chocolate and peanut butter portions, and I like to nestle a little mini-pretzel in the top for a little added crunch.
Oh, and most no-bake peanut butter bar recipes usually specify not to use natural-style peanut butter, but that’s what I use with mine and it works just fine! :)
What Kind of Nut Butter Can I Use?
I used a natural-style peanut butter made with just peanuts and salt for these peanut butter bars. If you’re allergic to peanuts you can use a different type of nut butter, like almond or cashew (although those will be quite a bit more expensive).
Just make sure you choose a nut butter that is quite firm when refrigerated and soft when room temperature. As long as it firms up when refrigerated, it will work for these bars. Oh, and make sure it has at least a little salt and is very well stirred before adding to the recipe. Too much oil and the bars won’t set.
Choose Your Chocolate
This recipe is also fairly flexible when it comes to the type of chocolate used. I used plain old semi-sweet chocolate chips, but you could have a little fun and use dark chocolate, or a different flavored chocolate chip if you’d like.
How to Store Peanut Butter Bars
You’ll want to keep these peanut butter bars refrigerated so they don’t melt. I suggest keeping them in an air-tight container in the refrigerator no longer than a week, or you can freeze them for longer storage (freezer bag, up to three months or so). To thaw, just let them sit out at room temperature for about 10 minutes.
No Bake Pretzel Peanut Butter Bars
These no-bake pretzel peanut butter bars are a ridiculously simple homemade version of your favorite peanut butter cups!
If your graham crackers aren't already in crumb form, use a food processor to blitz them into a fine crumb.
Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30-second intervals, just until they're warm enough to melt together. Stir until evenly combined. (Reserve the last 2 Tbsp peanut butter for later.)
Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.
Line an 8×8-inch baking dish with parchment paper making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom in an even layer.
Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.
Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top in even rows (I did five rows of five across).
Refrigerate the peanut butter bars for two hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into squares between the pretzels. Enjoy immediately, refrigerate for later, or freeze for long term storage.
How to Make Pretzel Peanut Butter Bars – Step by Step Photos
While you can actually buy graham crackers already in crumb form, it’s going to be less expensive to make crumbs out of whole crackers. You want a very fine and even crumb for this, so a food processor is probably the best option. You need 1 cup of crumbs, which should be about 8 sheets of graham crackers.
Whiz those graham crackers until they’r every fine and even.
Add 1 cup peanut butter and ½ cup butter (I used salted) to a bowl. Microwave for 30 seconds or just long enough that they’ll melt together. Avoid heating it until it’s piping hot. That will make the later steps more difficult. Stir until the mixture is even and smooth.
Add the graham cracker crumbs and 1 cup powdered sugar to the peanut butter mixture.
Stir until it forms an even paste-like mixture.
Line an 8×8-inch baking dish with parchment paper so that some of it sticks up the sides (this will help you remove the bars from the dish later). Spread the peanut butter mixture evenly into the bottom of the dish.
Add 1.5 cups chocolate chips and 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir will. Continue to microwave and stir in 15 second increments until the chocolate is melted and smooth. Avoid over heating the chocolate or it will begin to get grainy.
Pour the melted chocolate over the peanut butter base and then spread it out until smooth.
Press the mini-pretzels into the melted chocolate in rows. I did five rows of five across. Make sure to leave a little space between each because that is where you’ll cut your bars.
Refrigerate the peanut butter bars for at least two hours, or until they are solid. Lift them out of the dish using the sides of the parchment paper. Use a sharp knife to cut them into squares between each pretzel.
You can keep your peanut butter bars in the refrigerator for about a week, or freeze them for longer! They thaw pretty quickly at room temperature, so you can get that peanut butter chocolate fix whenever you’d like. ;)
Graham Cracker Crust Recipe
The BEST graham cracker crust made from scratch with only 4 ingredients. Can be used for both baked AND no bake pies; and it’s never crumbly!
READ: Graham Cracker Crust Recipe
Homemade Coconut Cream Pie
This decadent Coconut Cream Pie is a classic! Made with a graham cracker crust, creamy coconut filling, and topped with rum-spiked whipped cream this made-from-scratch pie will be your go-to!
READ: Homemade Coconut Cream Pie
Banoffee Pie Recipe
This super easy banoffee pie is made with a graham cracker crust, sliced bananas, dulce de leche, coffee whipped cream, and topped with chopped peanuts. It is a positively addicting dessert!
READ: Banoffee Pie Recipe
Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! O…
Ultimate S’mores Cookies–I turned everyone’s favorite campfire treat into a gooey and delicious cookie! Graham cracker crumbs, chocolate, and marshmallows are all here in this decadent S’mores Cookie. All the flavor, no campfire required! One of my all-time favorite summer flavor combinations is a classic s’mores. Crunchy graham cracker, melty chocolate, and gooey marshmallows? I…
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them. I think I’ve died and gone to heaven. Cue all the exclamation points. And this is soooo not my regular Monday recipe. But we could all use some s’mores! This was another “recipe” that I shared on instagram when we had […]
These are seriously the most embarrassingly easy sheet pan s’mores! And you need them.
I think I’ve died and gone to heaven. Cue all the exclamation points.
And this is soooo not my regular Monday recipe. But we could all use some s’mores!
This was another “recipe” that I shared on instagram when we had my mom’s birthday two weeks ago. I couldn’t believe how many of you asked for the recipe and I hate to say, there really is no recipe! But here is the method for getting the perfect pan of s’mores, sans fire.
Now of course, disclaimer:
Yes yes YES I 100% think most of the fun with s’mores is roasting the marshmallow yourself. And just the simple act of roasting it over the fire. It totally MAKES the experience.
But! Here’s the thing. If you don’t have a fire pit, and it’s late, and you have a few family members over (if you’re doing that, right now we’re doing our immediate fam) and you all want s’mores… you’re sort of out of luck.
Sure, the microwave works. I have been known many a time to make a microwaved s’mores in a moment of desperation. I am not ashamed.
Making sheet pan s’mores is the secret though. Also, a fab idea for a bunch of kids!
The first time I made these I had a complete brain meltdown. See, I’m terrible at math (you know this) and even worse, I don’t really care that I’m terrible at math? Thank you iPhone calculators and everything else in the last ten years. I made a big sheet pan and it didn’t register that I would just be adding tops to the s’mores. I kept thinking I was combining the s’mores that were on the sheet.
So we ended up with 25 s’mores. Yes. 25.
That’s a fun mistake though, let me tell you. I was thinking we’d end up with 12, because I’d smash them together. I know. It makes zero sense. Brain meltdown!
Anyway, that’s why these are so great. You can make a LOT at once and they are all done at the same time. It’s not like you have to wait to share sticks or big skewers for roasting. At the same time, a bunch of people can enjoy their s’mores! That’s a win.
These sheet pan s'mores are embarrassingly easy and oh so good. Perfect for a crowd, kids or when you don't have access to a bonfire!
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author How Sweet Eats
12squares of chocolatelindt is my favorite, or use peanut butter cups
Place your oven rack on the lowest level of the oven. This is important! We’re using the broiler, and placing it on the lowest rack gives the marshmallows and chocolate a minute or two to toast and melt before burning.
Preheat the broiler in your oven to high. Place 12 graham crackers on a sheet pan. Top each with a piece of chocolate or a peanut butter cup. Top each with a marshmallow.
Place the sheet pan in the oven for 1 to 3 minutes - keeping your eye on it the whole time. This will all depend on your broiler! You want the marshmallows puffed and golden brown on top.
Remove the pan from the oven and top with the remaining graham crackers. Serve immediately.
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (…
A campfire twist on the classic puppy chow treat! S’mores Puppy Chow has marshmallow, graham and chocolate flavors mixed into the traditional chocolate peanut butter cereal treat. Beware, it’s addicting! Everyone loves a huge bowl of Puppy Chow (aka muddy buddies). It’s a favorite on my site and a favorite at our house. Well, get…
No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.
Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.
One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen.
And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!