Homemade Reese's Bars

You know these irresistible Reese's Peanut Butter Cups?

I'm always buying them whenever I spot them in Jusco or Cold Storage although they don't come cheap. More than often, they are out-of-stock, which left me disappointed.
I'm actually not a fan of peanut butter, but these are the exceptions. I love them somehow.

And when I saw Jamienne's blog on the No-Bake Chocolate Peanut Butter Bars, I knew I had to try them out.
And I knew it was a success the moment I sank my teeth into them. Let me just summarize it in one sentence, ' I knew I will never buy Reese's again, because I have just learned how to make them...just that they are in bars!'

The best thing about them is that they are super easy to make. You don't even need an oven. All you need is a fridge :P
And since I could not find Graham Crackers anywhere in Penang, I simply substituted it with Digestive Biscuits.

Don't they look so homemade? So full of flaw with the ziggy zag edges and uneven chocolate layer on top.

18 December 2010

But once you cut them into squares, they look more fine and should pass as some grand desert. And don't you worry, once the guest bites into them, all they could think of is the creamy peanut butter crumbs with the chocolate oompphh. :P

Dad said it was amazing. Of course because dad is a peanut buttter and chocolate lover. And Min praised me highly. Ahhh....that made my night.

Recipe: No-Bake Chocolate Peanut Butter Bars (copied from Sweetest Kitchen)
Makes 12-16 squares, depending on how you want to cut it

3/4 cups graham cracker crumbs (I used McVities Digestive Biscuits)
1 3/4 cups powdered sugar (I reduced to 1 1/2 cup)
3/4 cups creamy peanut butter (I used Lady's Choice's)
1 stick unsalted butter, melted
6oz semisweet chocolate, chopped (I used Hershey's semi-sweet chocolate bars)
2 teaspoons Nutella or peanut butter (I used Nutella)

In a large mixing bowl, combine graham cracker crumbs, powdered sugar, peanut butter and butter and beat until combined. Press into a parchment-lined 8×8-inch pan, making sure top is smooth and level.

Melt chocolate and Nutella in a double boiler. Pour chocolate over peanut butter layer and spread out evenly (I tilted the pan around to get a smooth top, instead of spreading it out with a knife). Place pan in refrigerator just until chocolate is set and then cut into bars. Best served at room temperature.