1 stick 2 tbsp unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tbsp smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Instructions
Coat a 9-by-13-inch baking dish with cooking
spray. Line with parchment, leaving a 2-inch
overhang on the 2 long sides.Combine wafers, oats,
sugar, and salt in a large bowl. Melt butter in a
medium saucepan over medium heat, then add chunky
peanut butter and 3/4 cup smooth peanut butter,
whisking until well combined. Add peanut butter
mixture to wafer mixture, stirring until combined.
Transfer to baking dish, and use the bottom of a
measuring cup or an offset spatula to firmly press
mixture into an even layer. Refrigerate for 30
minutes.
Pour melted semisweet chocolate over chilled mixture
and, using an offset spatula, spread into a thin
layer that covers the entire surface. Refrigerate
until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in
a small saucepan until runny. Drizzle peanut butter
over chilled chocolate. Drizzle melted milk
chocolate over peanut butter. Refrigerate until
hardened, about 15 minutes.
Use parchment to lift out chilled block of bars.
Run a sharp knife under hot water, dry well, and
cut into 24 squares, wiping knife between cuts.
Let bars stand at room temperature for 10 minutes
before serving. (Sliced bars can be refrigerated
for up to 1 week or frozen for up to 1 month.)
Originally Submitted
3/31/2011
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