Chocolate Peanut Butter Bars (No Bake)

My friend, Jessica, makes these bars every year at Christmas time, and they are a perfect treat for chocolate-peanut butter lovers.  They are simple, quick, no bake, and delicious!

Chocolate Peanut Butter Bars (No Bake)
Makes a 9x13 pan
Ingredients:
1 cup (2 sticks) butter, melted
1 1/4 cup peanut butter, divided
2 cups finely ground graham cracker crumbs (16 full rectangles)
2 cups powdered sugar
2 cups chocolate chips

Directions:
1. Line a 9x13 pan with foil.  No need to grease.  (I like to use a metal pan with fairly straight sides.)

2. Stir together melted butter with 1 cup peanut butter.  Add graham cracker crumbs and powdered sugar.  Stir until combined.  Press evenly into pan.

3. Melt chocolate chips and remaining 1/4 cup peanut butter together in microwave, stirring every 30 seconds or so.  Spread evenly over peanut butter layer.

4. Refrigerate until firm, at least 2 hours.  To cut with clean edges, lift bars out of pan using foil and use a sharp knife to cut into squares.

Source: Adapted slightly from my friend, Jessica, and www.sallysbakingaddiction.com

Big Batch Brownies

Sometimes you just need a lot of brownies!  This makes a big pan perfect for sharing.  Because they freeze well, they are handy to make ahead of when you need them.

Big Batch Brownies
Makes a half sheet pan
Ingredients:
1 1/3 cup melted butter, melted
4 eggs
3/4 cup milk
1 tablespoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoon baking powder
4 cups sugar
1 2/3 cup cocoa powder
1 cup chopped walnuts (optional)
2 cups chocolate chips

Directions:
1. Preheat oven to 350 degrees.  Line a half sheet baking pan with parchment paper.

2. Mix eggs, milk, and vanilla.  Slowly add in melted butter, and stir to combine.

3. In a large bowl add flour, salt, baking powder, sugar and cocoa.  Stir to combine.

4. Add wet ingredients to dry and stir just to combine (don't overmix).

5. Spread batter into prepared pan.  Sprinkle on chocolate chips and walnuts (if desired).

6. Bake for 32-40 minutes, until edges separate from the pan but middle does not appear totally done yet.  (Don't overbake!)

7. Allow to cool.  Cut into squares and then put pan in freezer.  Once firm in freezer, pull out pan,  separate into individual brownies, and place brownies in freezer bags.  Remove brownies from freezer about 30 minutes before serving.

Source: adapted from Lillie Loves Macros

Peanut Butter Layer Brownies

These brownies are very rich!  They frosting has an intense peanut butter flavor, and is not too sweet.  I made these with Ghirardelli bittersweet chocolate chips, so the brownie and top chocolate layer are a dark chocolate flavor.  These are best after chilling in the refrigerator, so they are a great option for making ahead of time.  Because they are so rich, they are great cut into smaller pieces.

I'm not sure yet if the top chocolate ganache layer is best made with chocolate/cream, chocolate/butter, or chocolate with cream AND butter.  It's probably delicious any way.

Peanut Butter Layer Brownies
Makes one 9x13 pan (servings depend on how big you want to make each square)
Ingredients:
For the brownie layer:
1 cup butter (2 sticks)
8 ounces bittersweet or semisweet chocolate (I like Ghirardelli bittersweet chocolate chips)
2 cups (15 ounces) sugar
1 teaspoon vanilla extract
5 large eggs
1/3 cup (1.5 ounces) cocoa powder
1/2 teaspoon salt
2/3 cup (3.5 ounces) all-purpose flour

For the peanut butter frosting layer:
5 tablespoons butter, softened
1 cup peanut butter
1 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup heavy cream

For the top chocolate layer:
3 tablespoons butter
1/2 cup heavy cream
8 ounces bittersweet or semisweet chocolate chips
Chocolate sprinkles, if desired

Directions:
1. Preheat oven to 350 degrees.  Line a 9x13-inch metal pan with foil and spray with cooking spray.  (This makes it possible to lift out the slab of brownies and cut them into neat squares after they are chilled.)

2. In a microwave-safe bowl, melt the 2 sticks of butter and 8 oz. chocolate in 1-minute increments, stirring in between until melted and smooth.  (Don't overheat.)

3. Add one cup of sugar to the warm chocolate mixture.  Let the mixture cool to lukewarm (4-5 minutes).

4. Whisk in the remaining 1 cup sugar and vanilla.

5. Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.

6. Whisk in the salt and cocoa powder, then add the flour and stir until it just disappears (don't overmix.)

7. Spread batter evenly in prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs (about 25-35 minutes).

8. Let cool to room temperature in pan, then chill, if desired, until you're ready to make the frosting.

For the peanut butter frosting:
9. In a medium bowl, combine the 5 tablespoons butter, peanut butter, powdered sugar, salt and vanilla.  Mix with an electric mixture until creamy.  Add the cream, and continue beating until the mixture is light and smooth.  (Add extra cream if needed, to reach desired consistency.  I like the frosting for these layered bars to be fairly thick.)  Spread evenly over the cooled or chilled brownies.

For the top chocolate layer:
10. Heat the 3 tablespoons butter in the microwave until halfway melted.  Add the cream and continue to heat in the microwave until the butter is melted and the cream just starts to barely simmer.  Stir.  Pour the butter/cream mixture over the 8 oz. chocolate chips.  Let sit 4-5 minutes, then whisk to combine.  Allow to cool to lukewarm, about 15 minutes, then spread evenly over the frosting layer.  Top with sprinkles, if desired.  Chill brownies for at least 4 hours, or overnight.

Source: Concept from www.dinneratthezoo.com, brownie recipe from www.melskitchencafe.com, peanut butter frosting recipe adapted Ina Garten via www.browneyedbaker.com, ganache recipe adated from www.butterwithasideofbread.com

Chocolate Ganache Raspberry Tarts

These decadent little tarts are uncomplicated, but can be dressed up for a special occasion with little piped chocolate designs.  They pack an intense chocolate flavor in a small mini-muffin sized treat.

Chocolate Ganache Raspberry Tarts
Makes 36 mini tarts
Ingredients:
2 oz. white chocolate, if desired (for piping designs)
36 raspberries
7 oz. chocolate wafer cookies or Oreos
4 tablespoons butter, melted
7.5 oz. bittersweet chocolate chips (I like Ghirardelli)
1 cup heavy cream

Directions:

1. Chop white chocolate and melt halfway in microwave.  Stir until smooth and completely melted.  Pipe small designs onto parchment paper and put in refrigerator to harden.  Line 36 mini muffin cups with mini paper liners.  

2. Crush chocolate cookies in a ziplock bag with a rolling pin or pulse in blender to make crumbs.  

3. Transfer crumbs to a bowl and drizzle in butter while stirring to combine.

4. Press cookie crumb mixture into prepared muffin cups.  Place 1/2 of a raspberry on top of each cookie crumb crust.

5. Heat cream until just before boiling.  Pour over chocolate chips and let sit for 5 minutes.  Stir until smooth and combined.  Spoon ganache evenly into each muffin tin, covering the raspberries.  Place another 1/2 of a raspberry on top of each ganache tart.  Place piped chocolate design next to each raspberry.

5. Refrigerate for three hours or until firm.  Peel off paper, then serve.  To help the peel come off extra neatly, place in freezer for 1 hour, then peel.

Adapted from: https://www.spendwithpennies.com/chocolate-ganache-raspberry-tarts/