Food recipes
Chocolate Peanut Butter Dream Bars
Chocolate Peanut Butter Dream Bars Ingredients: spartan, real semi-sweet chocolate baking chips, oats sugars, granulated salt, table butter, without salt peanut butter, smooth style, without salt cheese, parmesan, har...
Chocolate Peanut Butter Dream Bars
Ingredients:
spartan, real semi-sweet chocolate baking chips,
oats
sugars, granulated
salt, table
butter, without salt
peanut butter, smooth style, without salt
cheese, parmesan, hard
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
1.
Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
2.
Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl.
Stir in the butter until everything is evenly moistened.
Stir in 1 tablespoon peanut butter until mixture forms large clumps.
Transfer mixture to lined loaf pan and press into an even layer.
Refrigerate until firm, about 10 minutes.
3.
Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes.
Transfer to the loaf pan and spread in an even layer over cookie crust.
Freeze until firm, about 10 minutes.
4.
Spread the chocolate in a thin, even layer over the chilled peanut butter layer.
Refrigerate until firm, about 10 minutes.
When ready to serve, lift bars out of the pan using the wax paper overhang.
Cut crosswise into 8 bars and serve cold.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
oats
sugars, granulated
salt, table
butter, without salt
peanut butter, smooth style, without salt
cheese, parmesan, hard
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
1.
Line a 9-x-4-inch loaf pan with wax paper or baking parchment, leaving a 2-inch overhang on the long sides.
2.
Combine the ground wafers, oats, sugar and 1/4 teaspoon salt in a medium bowl.
Stir in the butter until everything is evenly moistened.
Stir in 1 tablespoon peanut butter until mixture forms large clumps.
Transfer mixture to lined loaf pan and press into an even layer.
Refrigerate until firm, about 10 minutes.
3.
Meanwhile, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes.
Add vanilla, remaining 3 tablespoons peanut butter and remaining 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes.
Transfer to the loaf pan and spread in an even layer over cookie crust.
Freeze until firm, about 10 minutes.
4.
Spread the chocolate in a thin, even layer over the chilled peanut butter layer.
Refrigerate until firm, about 10 minutes.
When ready to serve, lift bars out of the pan using the wax paper overhang.
Cut crosswise into 8 bars and serve cold.