No-bake peanut butter chocolate bars
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Chocolate wafer cookies | |
| ½ | cup | Peanuts; salted |
| 4 | tablespoons | Margarine; softened |
| 1¼ | cup | Graham cracker crumbs; 11 whole crackers |
| 1 | cup | Powdered sugar |
| ¾ | cup | Peanut butter; creamy |
| 1 | teaspoon | Vanilla extract |
| 4 | tablespoons | Margarine; softened |
| ½ | cup | Chocolate chips |
| ¼ | cup | Peanuts; chopped |
Directions
BOTTOM LAYER
MIDDLE LAYER
TOP LAYER
ABOUT 4 HOURS BEFORE OR EARLY IN THE DAY: BOTTOM LAYER: In a blender at medium speed or in a food processor with knife blade attached, blend chocolate wafers and ½ cup peanuts to fine crumbs.
In 11 x 7-inch metal baking pan, with hands, mix chocolate- crumb mixture with margarine til well blended; firmly press mixture onto bottom of pan.
Refrigerate to set crust.
MIDDLE LAYER: In large bowl, with hands, mix graham cracker crumbs, powdered sugar, peanut butter, vanilla, and 4 tbsp margarine til blended.
With hands, knead mixture til smooth. Pat peanut butter mixture evenly over chilled crust.
TOP LAYER: Sprinkle chocolate chips and chopped peanuts over peanut butter mixture. Cover with plastic wrap. With hands, firmly press down chocolate chips and chopped peanuts. Refrigerate, covered, for at least 3 hours.
When cold, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store refrigerated in tightly covered container. Also freezes well.
Recipe by: LSS Collection Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997