We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    11K
  • Pinterest
    961
  • Print
    26K

No-Bake Chocolate-Peanut Butter Candy Bars

 56 Ratings
14 Comments
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 32
  • Save
    11K
  • Pinterest
    961
  • Print
    26K

Crunchy cookies, granola and peanuts are topped with creamy marshmallows, peanut butter and chocolate for a decadent treat.

Ingredients

24
Oreo™ chocolate creme sandwich cookies
4
cups miniature marshmallows
1/4
cup butter or margarine
1
cup semisweet chocolate chips (6 oz)
1
can (14 oz) sweetened condensed milk (not evaporated)
1
bag (10 oz) peanut butter chips (1 2/3 cups)
1/4
cup creamy peanut butter
1
cup coarsely chopped honey-roasted peanuts
4
Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed
1
teaspoon vegetable oil

Directions

  • 1 Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. Spray foil with cooking spray. In food processor bowl with metal blade, place cookies. Cover; process until cookies are finely chopped.
  • 2 In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
  • 3 In medium microwavable bowl, microwave milk and peanut butter chips uncovered on High 30 seconds. Stir; microwave 30 to 60 seconds longer, stirring every 30 seconds, until smooth and creamy. Stir in peanut butter until smooth. Stir in peanuts and crushed granola bars. Spread over chocolate layer. If peanut butter mixture starts to set, microwave uncovered on High 15 to 30 seconds or until warm and spreadable.
  • 4 In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 to 45 seconds or until chips are melted and can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate 30 minutes or until set. To cut bars, remove from pan, using foil to lift. Cut into 8 rows by 4 rows. Store covered in cool place.

Expert Tips

Your favorite cocktail peanuts or dry-roasted peanuts can be substituted for the honey-roasted peanuts.

To easily crush granola bars, leave them in the pouches. Gently pound with meat mallet or rolling pin to break them up. You can also crush the cookies with a rolling pin, if you prefer. Just crumble them into a large food-storage plastic bag and roll with a rolling pin.

Instead of using cooking spray to spray the foil, try using nonstick foil.

Nutrition Information

No nutrition information available for this recipe.
Trademarks referred to herein are the properties of their respective owners.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close