Tag: bars

No-Bake Reese’s Peanut Butter Bars


Reese's Bars

Last night, I had a serious craving for something sweet and decided to “cheat” by making a box mix of a Reese’s dessert. I took a little bite to satisfy my fix, and while it was delicious, I knew I could/should, make a homemade version. Thus, I did just that today. I seriously LOVE the incredible combination of chocolate and peanut butter and knew this was going to be amazing. Well, amazing doesn’t do it justice… it’s OFF THE CHARTS! It tastes just like a Reese’s, and doesn’t require any baking, so super easy to whip together. Oh, and only has five (yes 5) ingredients!!!

Ingredients

  • 1 cup graham crackers crumbs
  • 1 cup confectioners’ sugar
  • 1/2 cup butter, melted
  • 3/4 cup peanut butter, plus 2 tbsp.
  • 1 cup chocolate chips, semi-sweet or milk chocolate

Directions

  1. Line a 8×8 baking dish with aluminum foil or waxed paper.
  2. In a medium bowl, melt butter and peanut butter in the microwave until butter is melted.
  3. Mix in graham cracker crumbs & powdered sugar, and stir until well combined.
  4.  Spread into dish, and place in fridge for about 10-15 minutes.
  5. In a small bowl, melt the chocolate chips and 2 tbsp. peanut butter in 20 second intervals until melted and smooth.
  6. Pour and spread over peanut butter mix, and chill until firm, about 2 hours.
  7. Lift up out of dish and cut into squares.

Reese's PB Bars

 

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Unbelievable Dulce de Leche Cheesecake Bars


I went back to work today after being out for four months due to back surgery. I knew I wanted to bring in a tasty treat for my co-workers, just to remind them how much they missed me 😉 I contemplated making one of my delicious cupcake recipes, but decided to take it up a notch with these cheesecake bars… and am so glad I did. They were loved by all!

Ingredients

Crust

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
  • 2 tbsp sugar
  • 1/4 tsp ground cinnamon
  • 10 tbsp (1 1/4 sticks) unsalted butter, melted

Filling

  • 3 (8 oz) packages Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche*
  • 2 teaspoons vanilla extract

Glaze

  • 2/3 cup purchased dulce de leche
  • 3 tbsp (or more) heavy whipping cream

*A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

Directions

Crust

  1. Preheat oven to 350°F.
  2. Coat 13x9x2-inch metal baking pan with nonstick spray.
  3.  Mix graham cracker crumbs, sugar, and cinnamon in medium bowl.
  4. Add melted butter; stir until coated.
  5. Transfer crumb mixture to pan. Press evenly onto bottom of pan.
  6.  Bake until crust is light golden, about 10 minutes.
  7. Cool completely on rack.

Filling

  1. Blend cream cheese and sugar in bowl with mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl.
  2. Add eggs 1 at a time, beating 3 to 5 seconds to blend between additions.
  3. Add dulce de leche and vanilla; mix until blended, about 10 seconds.
  4. Spread batter evenly over cooled crust.
  5. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes.
  6. Transfer to rack; cool completely.

Glaze

  1. Heat dulce de leche and 3 tbsp cream in microwave-safe bowl in 10-second intervals until melted.
  2. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche).
  3. Pour glaze over cooled cheesecake; spread evenly.
  4. Refrigerate until chilled, about 1 hour (glaze will not be firm). Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.