Delicious no-bake chocolate peanut butter bars including kosher substitutes for Passover
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A classic treat, these Chocolate Peanut Butter Bars are so easy to make – no baking required! They hold a popular spot on my Christmas cookie plate, and with just a few substitutions, they can be easily made kosher for Passover too.
This recipe makes a delicious confection (a cookie? a candy bar?) whether you’re making it the classic way or making it Passover-friendly. Either way, these treats are a great choice for post-meal dessert and a perfect anytime snack. My husband gave the matzo version the ultimate compliment: They don’t taste like a Passover dessert!
Chocolate Peanut Butter Bar
These bars freeze well if you want to progress.
* Take 4 or 5 sheets of matzo, roughly break them into pieces and toast them in a hot, dry pan over high heat until the crumbs start to brown and you can smell the matzo being toasted. Remove from heat, let cool for a minute, place in a food processor or mini-food processor and grind until the consistency is coarse breadcrumbs.
**2 cups granulated sugar in a food processor or blender and 2 tablespoons potato starch. Process until very fine. Use 1 1/4 cups for this recipe. You will have some left over that can be used in other Passover recipes.
ingredients
Peanut Butter Layer:
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1 1/4 Cup from Graham breadcrumbs (use toasted matzo crumbs – see recipe note – or ground Passover granola if following Passover dietary rules)
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1 1/4 cups powdered sugar (use Passover-friendly powdered sugar – see recipe note – if following Passover dietary rules)
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3/4 cup plus 2 tablespoon crispy, natural peanut butter (no added preservatives or corn syrup)
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8th tablespoon (4 oz) unsalted buttermelted
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2 tablespoon honey
Chocolate topping:
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9 ounces semi sweet chocolate chips (1 1/2 cups) (use kosher chocolate chips when preparing Passover)
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1 tablespoon butter
special equipment
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food processor
method
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Prepare the pan:
Line the baking pan with parchment paper or non-stick aluminum foil. Lay out the pan so that you have an overhang on at least 2 opposite sides of the pan so you can easily lift the bars after they set.
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Make the peanut butter mixture:
In the bowl of a food processor, place the crumbs and powdered sugar. Pulse until well mixed. Add the peanut butter, melted butter and honey. Process until well mixed. The mixture should hold together, almost like a dough. If it’s too dry, add a little more melted butter. If it’s too wet, after pressing it to the bottom of the pan in the next step, you can chill it in the fridge for 10 minutes to firm it up a bit.
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Squeeze the peanut butter mixture into the pan:
Squeeze the peanut butter mixture onto the bottom of your lined skillet in an even layer. You can use the flat bottom of a measuring cup, small saucepan, or smaller baking pan to press down on the mixture to make the surface more even.
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Melting Chocolate Chips:
Place a metal bowl over a pot of boiling water (not boiling, but gently simmering). Place the chocolate chips and butter in the bowl. Melt the chocolate chips, stirring occasionally, until smooth.
How to melt chocolate chipsCONTINUE READING:
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Distribute chocolate:
Spread the melted chocolate evenly over the peanut butter layer in the pan. (An offset spatula is a good tool for this.) Refrigerate for at least an hour.
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Cut into bars:
Lift the contents of the pan onto a cutting board. Cut into 36 bars, 1 inch by 2 1/4 inches.
| nutritional information (per serving) | |
|---|---|
| 287 | calories |
| 26g | Fat |
| 13g | carbohydrates |
| 2g | protein |
