No Bake Peanut Butter Crack

I’m sorry, I meant, No Bake Peanut Butter S’mores Squares.  But I swear there are small pieces of crack in this sweet dessert.

*WARNING: This recipe contains heavy amount of peanut butter goodness and might send you into diabetic shock. 

That being said, these are AWESOME.  I made these for my co-worker Betty’s birthday today.  I wasn’t able to start baking until 10 p.m. last night so I was looking for a easy recipe that wouldn’t take too much time to prepare.

I saw this recipe on my favorite blog, How Sweet It Is.  It looked divine and “No Bake” sounded easy.

Here’s what you’ll need: 

  • 2 cups creamy peanut butter
  • 1/2 cup unsalted butter
  • 1 1/2 (11-ounce) bags of chocolate chips
  • 2 10.5-ounce bags mini marshmallows
  • 1 sleeve of graham crackers, coarsely chopped and crushed

Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt.

Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.

{I won’t judge you if you feel like you need to eat a little spoon full}

Chop up your graham crackers.

Fold in marshmallows, graham crackers and remaining chocolate chis  until evenly coated and distributed – some of it may melt, and that’s fine.

Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Note: mine are a bit thicker because I used a 11×6 pan.

Try and eat in moderation!

No Bake Peanut Butter S’mores Squares
(Recipe from here)   

makes one 9×13 pan

  • 2 cups creamy peanut butter
  • 1/2 cup unsalted butter
  • 1 1/2 (11-ounce) bags of chocolate chips
  • 2 10.5-ounce bags mini marshmallows
  • 1 sleeve of graham crackers, coarsely chopped and crushed

Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt. Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.

Fold in marshmallows, graham crackers and remaining chocolate chis  until evenly coated and distributed – some of it may melt, and that’s fine. Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Note: mine are a bit thicker because I used a 11×6 pan.

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Comments

  1. Crack?! I’m there. Oh wait. Forget I said that. Hmm. these do look absolutely incredible!

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