easy, versatile, no bake bars!
Actually, “build-your-own” no bake bars.
And they are YUM.
Because we sometimes find ourselves wanting something sweet, but don’t have the exact ingredients called for in the recipe. And since that’s probably happening with more frequency these days, I thought it was time to roll out these beauties for you.
This is one of those recipes that has been floating around for years – it’s relatively simple, and traditionally made with graham crackers, butter, confectioner’s sugar, peanut butter and chocolate chips. But it never struck me as anything special, I’m not the biggest fan of chocolate, and I envisioned it being tooth-achingly sweet.
But it’s because it’s so simple that I wanted to get it out there for you guys – especially since it’s also no-bake. So I decided to break form and substitute with what I had on-hand at the moment, and see if the recipe worked as well.
And it did – maybe even better? I swapped the graham cracker crumbs, peanut butter and semi-sweet chips for cornflake crumbs, almond butter and white chocolate chips. And a generous sprinkle of flaky sea salt on top.
I HIGHLY recommend “my” version. The less-sweet cornflake crumbs were a definite improvement over graham crackers (and made these Passover-ready; WINNING!), I loved the flavor of the almond butter, and of course I’m forever Team White Chocolate.
Verdict? This is a great “back pocket” recipe to have memorized and at the ready. And it’s perfect for even the littlest hands to help make.
Let me know how you make ’em!
1 stick (1/4 pound, 1/2 cup or 8 tablespoons) butter, margarine or non-dairy spread (such as Earth’s Balance)
1 cup almond, peanut, or sunflower seed butter – divided (make your own almond butter, why don’t you?)
1 cup graham cracker, corn flake or Ritz cracker crumbs
1 cup confectioner’s sugar
pinch of kosher salt
1 cup white, semi-sweet or dairy-free chocolate chips
flaky sea salt
Line an 8 x 8 pan with parchment paper, waxed paper or foil (I’ve seen this recipe using a 9 x 9 pan but since most people have 8 x 8 I’m showing that here).
In a heatproof bowl set over a pan of barely simmering water, melt the butter and 3/4 cup of the nut butter, stirring till smooth. Remove from heat and stir in the crumbs, confectioner’s sugar and kosher salt. Press into your prepared pan, using a small angled spatula or clean damp fingers. Wipe out the bowl.
Add the remaining 1/4 cup of nut butter and chocolate chips to the bowl and return to the pan of barely simmering water. Stir till melted and smooth. Pour over the base layer in your pan and spread evenly. Sprinkle with the flaky sea salt and refrigerate overnight.
Remove from pan and cut into squares to serve.
1. I’ve seen countless tweaks to the measurements called for – sometimes more nut butter, sometimes less. And up to 2 cups of confectioner’s sugar. I love the simplicity of this “everything is 1 cup” version, but after you make it you may want to adjust, according to your tastes.
2. This recipe doubles beautifully for a 9 x 13 pan!
This delicious recipe brought to you by Sheri Silver