This dessert has a story 🙂 Last summer, D and I went with some dear friends to Santa Cruz to cook for our church’s High School youth group’s summer retreat. Our older two kids were going on the trip, and so we had a very precious young lady stay with our two younger girls for the weekend. Brigitte had just finished an internship at our church and had worked with the children’s ministry and the youth ministry and my girls ADORE her, so she was a perfect match. As the story was told to me, when Brigitte got here that afternoon (we had left earlier in the day and our teenagers weren’t leaving until later in the day) the girls were going through my cookbooks looking for things that they could cook with Brigitte (yep, they had the weekend all planned :)). All desserts of course! So, all three girls went through the books and found either 2 or 3 different desserts that they were going to make for the weekend…..yep, all desserts 🙂 This was one of the desserts that they made, and when I got home at the end of the weekend, I got to taste it and it was INCREDIBLE. So, fast forward 9 months, and the girls were supposed to take a dessert to a friends house last night to share with their friends and they chose this one because it didn’t require turning on the oven (important since summer has hit our area!), and it was chocolatey and delicious! AND they could do it all by themselves without my help 🙂
No-Bake Chocolate Peanut Butter Bars
from Nestle Toll House Best Loved Recipes cookbook
- 2 cups peanut butter, divided
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 cups powdered sugar
- 3 cups graham cracker crumbs
- 2 cups (12-oz pkg) chocolate chips mini morsels, divided
Grease 13 x 9 inch baking pan
Beat 1 1/2 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and remaining morsels in medium, heavy duty saucepan over lowest possible heat (we use a double boiler to prevent burning), stirring constantly until smooth. Spread over gram cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.
Makes 5 dozen bars.