Now that we’ve gotten that out of the way, let me introduce you to an extremely easy dessert that may disappear is less time than it takes to make them. The quality of the ingredients you use is definitely important with this dessert because nothing is baked. A poor quality ingredient won’t be able to hide behind a browned crust or under a creamy frosting. I replaced a few items in the original recipe to enhance the taste, including the use of my favorite creamy peanut butter, Jif Reduced Fat Creamy Peanut Butter. This peanut butter is perfect to use in the recipe because it’s smooth, slightly sweet, and thick. I used cinnamon graham crackers to mix in with the peanut butter because it gives an extra spicy kick to the bars, and it makes them a bit more interesting if they’ve been spiced up.
No-Bake Peanut Butter Chocolate Squares
Stuff You’ll Need
Makes approximately 2 dozen squares
- 1 1/2 cups cinnamon graham cracker squares, or about 1/2 of a box of cinnamon graham crackers, crushed
- 2 sticks Earth Balance or other margarine, melted
- 2 1/2 cups sifted confectioner’s sugar
- 1 cup smooth peanut butter
- 2 cups Hershey’s kisses
- 1/4 cup heavy cream
- 13″ x 9″ by 2″ cake pan
- Parchment paper
How to Do It
- Lightly grease a 13″ x 9″ pan, and cover the bottom with parchment paper.
- Combine the graham cracker crumbs, melted Earth Balance or margarine, confectioner’s sugar, and peanut butter in a large mixing bowl with a wooden spoon, and mix until well-combined. It will be a thick mixture and may be difficult to spread with a spoon or spatula. Lay the mixture into the lightly greased pan, and spread with your fingertips instead. Refrigerate the mixture for at least 10 minutes to firm.
- While the peanut butter layer is chilling, cook the heavy cream and Hershey’s kisses over low heat until the chocolate is melted and begins to bubble. Spread the melted chocolate over the peanut butter layer, and spread with a rubber spatula or butter knife. Refrigerate for at least one hour.
- Slice in squares, and serve.