No Bake Peanut Butter Chocolate Crunch Bars Recipes

CRUNCHY NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
• Microwave for 2 minutes at full power.
• Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
• Stir-in the cornflakes. Mix well.
• Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan.
• Chill until firm for at leas 2-4 hours.
• Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.

NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH BARS

Steps:

• Generously grease 13x9 baking pan or coat with nonstick spray.
• In a large, heavy saucepan, thoroughly stir together the peanut butter, brown sugar, butter and corn syrup. Bring to a boil, over medium high heat and boil, stirring constantly for 1 minute. Remove from the heat.
• Stir in corn flakes, 2/3 cup of the peanuts, the coconut, if using, and vanilla until evenly incorporated. Turn out the mixture into the baking pan, spreading to the edges.
• Immediately sprinkle the chocolate mini morsels over the top, let stand until they melt. Using a table knife, spread the melted chocolate evenly over the top.Sprinkle the remaining 1/3 cup of peanuts over the chocolate.
• Refrigerate until the chocolate completely sets, about 30 minutes.or freeze 15 minutes to speed chilling. Using a large, sharp knife, cut into 24 bars.
• Store in an air tight container for up to 1 week for freeze up to 1 month.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!