No-BakeChocolatePeanutButter Cookies {gluten, dairy, and egg-free}. Add vanilla and peanutbutter. The only tricky part is deciding if you want to make the chocolate version or the blonde version
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Melt the peanutbutter, honey and coconut oil in a medium-size saucepan over medium-low heat. Stir until the chocolate has melted and the ingredients are well combined
No-bakePeanutButterChocolate Chip Cookies (vegan, gluten-free). I’m guessing that’s not the case for most of you so I’ve prepared lots of no-bake treats for the upcoming few months, starting with these no-bakepeanutbutter cookies
Place the dates, peanutbutter, cocoa powder, peanuts, chia seeds, vanilla, and salt into a food processor (or blender) and pulse until all of the ingredients are blended together and forms a thick dough
Rice Krispies are mixed with a hot sugar syrup to form the base, then a mixture of peanutbutter and milk chocolate form the middle layer, and a creamy topping of melted semi-sweet chocolate completes this trifecta of deliciousness
BEAT cream cheese, peanutbutter and powdered sugar in medium mixer bowl until well blended. Spread mixture over peanutbutter layer and DelightFulls morsels
Once filling is set, spread frosting on top of bars, then return to refrigerator until set. In a large bowl, create crust ingredients by mixing together 3 cups rolled oats, peanutbutter, maple syrup and salt, if using. place peanutbutter and maple syrup in a microwaveable bowl and microwave in 20-second increments until melted together and smooth. For the frosting, place chocolate chips in a glass or other microwaveable bowl and heat in 20-second increments, stirring in between, until melted and smooth
Sprinkle the peanuts on top and gently press into the chocolate mixture. Butter an 8-inch square baking pan with nonstick cooking spray, then line with parchment paper, with overhang on all sides. Add the butter and 3/4 cup peanutbutter and pulse, scraping the bowl occasionally, until evenly moistened. Meanwhile, combine the chocolate chips and remaining 1/4 cup peanutbutter in a heatproof bowl. Cut into 2- by 1-inch bars. Bars can be frozen in an airtight container for up to 1 week
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