We’re back again Ladies, with more sweets for the sweet! I thought I would make a separate post for each recipe, otherwise, it would have been one long post! Not so good!
The next recipe we made, again from the January/February issue of Martha Stewart Living magazine, was No-Bake Chocolate-Peanut Butter Cup Bars! Yummy! Ron is a huge fan of Reese’s Peanut Butter Cups, so I especially made these for him.
What You Need:
vegetable-oil cooking spray
16 ounces creamy peanut butter, such as Jif (1 3/4 cups) – I used Jif Natural with Honey
1 stick plus 6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups confectioners’ sugar
6 ounces semisweet or bittersweet chocolate, chopped (1 cup) – I used Ghirardelli bittersweet chocolate chips
Eddy wants to help, as I add the peanut butter.
What You Do:
- Coat the bottom and sides of an 8-inch-square pan with cooking spray (we used an 8in. x 6in. – it was the closest thing we had. I forgot to bring mine!). Line the bottom and two sides with parchment ( we used wax paper), leaving a 2-inch overhang. In a large bowl, stir together 1 1/2 cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners’ sugar, 1/2 cup at a time, until smooth. Transfer to prepared pan; press with your hands to flatten and smooth top (if mixture is too sticky, dampen them slightly).
Pressing the peanut butter mixture.
2. Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top.
The chocolate topping.
3. Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and 1/4 cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop 1/4-to-3/4-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week.
Adding the peanut butter hearts.
4. Run a pairing knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.
Shaping the peanut butter hearts.
The hearts came out a little sloppy, due to our peanut butter not being thick enough. Our bars were pretty thick, due to our pan size. These bars were really rich and delicious! You can only eat one. The cookies are already gone! 😉
I hope you enjoyed these recipes and pics! They were fun to make!
Happy Valentine’s Day!