No Bake Peanut Butter Bars

Just like those famous peanut butter cups! These no bake peanut butter bars take only a few ingredients and a few minutes to make! I can not begin to tell you how much you need to give this recipe a try!

Peanut Butter Cups


I first found this recipe over at Sallysbakingaddiction, and immediately realized that I had all the ingredients on hand and stopped doing laundry to make them. (that was a no brainer!) less than 10 minutes to get these in the fridge in the afternoon and they had a few hours to set up in time for an evening dessert. They were everything you'd imagine. Peanut buttery, chocolaty, Heaven!

These will be in my holiday baking list FOR SURE!



ok, lets' get you started!
Cookie recipes

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No Bake Peanut Butter Bars
Makes 16 bars

Ingredients:

1/2 cup butter melted
1 cup graham cracker crumbs. (approx. 8 full sized crackers)
1 cup powdered sugar
3/4 cup + 2 Tablespoons creamy peanut butter
1 cup chocolate chips

Directions:


  • Line a 8x8 or 9x9 pan with aluminum foil, making sure to cover the bottom & up the sides. Set aside till later.
  • In a mixing bowl, mix together the melted butter, cracker crumbs & the powdered sugar till combined.
  • Stir the peanut butter into the cracker mixture.
  • Spread peanut butter/cracker mixture evenly into the prepared pan.
  • In a microwave safe bowl, place the chocolate chips along with the 2 Tablespoons of Peanut butter.
  • Melt chocolate chips for 30 seconds. Remove from microwave and stir.  If not completely melted microwave for 15 more seconds and check again. 
  • Spread chocolate evenly over the peanut butter layer.
  • Chill the pan in the refrigerator approx 2-3 hours till completely set/firm.
    holiday baking

How to Ripen Green Tomatoes Indoors


Last year at the end of the growing season I had an abundance of green tomatoes that were just out of time to ripen on the vine. I started looking through all my options on recipes using green tomatoes. There are many out there! tomato relish, pickled green tomatoes, green enchilada sauce, sreen salsa verde, etc.
but the truth is I just didn't feel like making any of them! Not wanting to waste the tomatoes either, I decided to ripen them indoors.

This method is super easy. You will however lose a few that go bad before ripening, but in this batch I'm showing you today I think I threw out 5 or 6 little ones total. The remaining all ripened just fine indoors.

The basic idea is to pick them, lay them flat in a warm but out of the way place (not so out of the way that you forget about them, though!) and let the warm indoors turn into a sort of "hot house" to help them ripen.
You'll always have a few that just won't ripen (the 5-6 that I lost), but the remaining bunch will ripen at different lengths of time. I believe the last of mine ripened at about the 3 week mark, but your time will vary some.

1) Pick them: here's mine fresh off the vine:


2) Lay them flat on a cookie sheet, or box lid in a warm out of the way place (ok mine are on my kitchen table, so not really out of the way!)


                                       
3) Every few days check on them, rotate them a little. Toss the ones going mushy or black.
4) As they ripen, wash them and use them!

Here's a look at my tray of tomatoes every few days or so. I just kept removing the ripe ones, turning the remaining ones, and remove them as they turned ripe.



Final Product: Canned Spaghetti Sauce
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