Monday, July 30, 2012

No-Bake Peanut Butter Nutella Bars



Here's another fabulous no-bake treat I wanted to be sure to share before school starts in most places. 

I was just so excited when I saw it at Sweet Pea's Kitchen.  She has awesome photos and super recipes there.  My hubby has always called our daughter "Sweet Pea"...so I'm pretty partial to this blog.  *-*

As far as I'm concerned, there's no better combination than peanut butter and chocolate...UNLESS YOU ADD NUTELLA TO THE MIX!! 

This would make a great lunch treat or after school snack. 

It's simple and I love that it uses ingredients I normally have on hand. 

If you love Nutella (and who doesn't?  If you don't...I have to feel sorry for you=( ...I love eating it by the spoonsful!)


I'm drooling just looking at this photo again...


PEANUT BUTTER NUTELLA BARS 

1/2 c. unsalted butter
1 - 3/4 c. powdered sugar
3/4 c. smooth peanut butter
1/4 c. Nutella (hazelnut spread)
3/4 c. graham cracker crumbs
1/2 c. chopped semi-sweet chocolate or chocolate chips
1/4 c. peanut butter chips
1 TB. Nutella 

Butter bottom and sides of an 8" X 8" square pan. Place a long sheet of parchment paper in the bottom, letting the paper extend up two sides of the pan and overhang slightly on both ends. 
(This will make it easier to remove the bars from the pan later). 

Melt 1/2 c. butter in medium saucepan over low heat. Once melted, remove from heat and stir in powdered sugar stirring until smooth. Stir in peanut butter, Nutella and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into prepared pan and smooth top.

In the now-empty saucepan, melt chocolate, peanut butter chips and nutella until almost completely melted.  Remove from heat and continue stirring until completely melted and smooth.  Pour over peanut butter layer and smooth into even layer.

Refrigerate for atleast 1 hour to set (I know...I know...it's tough to wait...trust me, it's gonna be worth it!) Remove from the pan using the parchment overhangs and place on a cutting board.  Use a pizza cutter to slice into 16 bars.   Store in airtight container in the refrigerator.