I’ve been making many no-bake sweets and these Chocolate Peanut Butter Digestive Biscuit Bars are my favorite so far!
The scrumptious dark chocolate topping is mixed with peanut butter, so it’s soft enough. And Digestive biscuit bar has strong peanut butter taste & flavor and pleasant crumbly texture. I am sure every no-bake recipe and/or Reeses Peanut Butter fans will love these!Originally published on: Jan 10, 2013
Updated on: July 08, 2013
No-Bake Chocolate Peanut Butter Bars recipe
For 8 bars
A square pan of 9.5 x 9.5 inch (24 x 24 cm)
- 2/3 cup confectioners’ sugar (83 g)
- 1 stick unsalted butter, softened (113 g)
- 1/3 cup creamy peanut butter (90 g)
- 1 1/2 cups McVitie’s Digestive wheat biscuits, crushed (or graham crackers)
- 7 oz semisweet chocolate, chopped (200 g)
- 3 tablespoons creamy peanut butter (42g)
Prepare the pan. Oil inside of a bottomless square baking ring and place on a parchment paper lined cookie pan.
Prepare the graham cracker bar layer. In a pan, add in sugar, butter, peanut and butter. On a low heat, stir until well combined. Butter might be melt during this process but it should not be cooked. Then out of heat add in graham cracker crumbs and stir until blended. Pour the mixture into the pan and spread evenly with a spatula. Let cool.
Prepare chocolate topping. Melt chopped chocolate in a double boiler and add in peanut butter. Stir until smooth. Pour over the bar layer and spread evenly. Let cool in the refrigerator for two hours, or until set.
Add 1/3 cup of semisweet chocolate chips or 1/3 cup of chopped walnuts in the Digestive biscuit layer batter, if desired.