If you love pb&j’s you’ll love these bars! They are so yummy as a snack, for breakfast, or even dessert. They take minutes to assemble making this recipe one of the easiest. You simply make the dough, press half of it on a loaf pan, top it with your favorite jam, then top it off with peanuts/ desired toppings, and then more of the dough on top. It is unreal as to how addicting and delicious these are! Double the recipe if you’re planning on feeding a crowd. You can also freeze these in an airtight container and have them for weeks.
These bars are one of a kind. Every bite is a cake, pie, and a bar all in one. It has three layers of textures and flavors that are sure to pair well with a cup of tea or coffee!
It almost reminds me of a Boston Cream Pie, but it doesn’t have a cream filling. Instead, it has a layer of saltine buttery crust, fluffy peanut butter cake, and a nice thick layer of chocolate ganache. YUM!
1/2 pack of saltine crackers (can use other crackers but I find these to be so delicious with the salty and sweet combo)
5 tablespoons of melted unsalted butter
1/4 cup granulated white sugar
For the peanut butter cake layer-
1/4 cup slightly melted peanut butter
1 large egg
1/3 cup pancake mix ( I used a buttermilk mix)
1/3 cup whole milk or half/half
1 scoop vanilla whey protein (about 3 tablespoons)
For the chocolate ganache layer-
1 tablespoon melted butter or coconut oil
1/2 pack of semisweet chocolate chips
1/4 cup milk + more as needed
Start by preheating the oven to 350 degrees F. Grease a loaf pan with nonstick or butter, then line with parchment paper. I usually cut about two rectangles and lay them across each other. It doesn’t have to cover the entire pan just each side will do (this will help you pull it out at the end).
Next, grind your saltine crackers and mix in with the melted butter and sugar. Once this is all combined, pack it down into the prepared loaf pan and set aside.
Mix all of the cake ingredients together- the slightly melted peanut butter ( I place it in a microwave safe dish and heat about 15-20 seconds) then I add with the pancake mix, milk, protein, and slowly add in the egg. Mix until just combined then pour on top of the saltine crust.
Bake for 21-23 minutes or until a toothpick comes out clean when inserted in the middle. Let the cake/ crust cool at least 15 minutes.
Make your chocolate ganache by melting chocolate chips with butter/oil, and milk under a double broiler or in the microwave until it melts. It may be slightly thick and that’s perfect! Place it in the fridge until you’re ready to pour it on top of the cake/crust. It’s okay if the cake is slightly warm as this will help spread the chocolate!
Once ready, pour the ganache on top of the cake, spread around evenly, then place it in the fridge for at least 1-2 hours until the chocolate is pretty set (you can also place it in the freezer for 45 minutes).
Run a knife along the edges of the entire cake and then pull out with the parchment paper and place on top of a cutting board.
Cut the bars into six equal slices. Place it in an airtight container in the fridge, they keep well when they’re cold then voila!
**These store well in the refrigerated 4-5 days or in the freezer for about a month if it’s stored tightly with wrap**
Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!
It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.
Grease a 3×5 loaf pan with cooking spray or butter
Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips.
Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
Cut into 4 slices and ta da!
*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!
*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!