Peanut-Butter White Chocolate Fudge Bars
Now i don’t know about you, but I am a peanut butter lover. I especially love the crunchy organic peanut butter and can eat it by the spoonful. Let me know your food fetishes by commenting below.
You do not have to choose between a peanut-butter or perhaps a white chocolate dessert with these no bake, one bowl, gluten free, quick, and simple bars. You will find there’s a delicious peanut butter along with white chocolate foundation which is very soft but dense, very rich, and oh sooo creamy. The top part is actually a layer of peanut butter chocolate fudge, plus there is some Rice Krispies included to give a crunchy texture. They are a fantastic make ahead treat and definitely will keep for several weeks inside your refrigerator or even several months inside the freezer, which can be equally bad and good, realizing you have got peanut butter chocolate fudge just waiting.
Yield: 9 to 12 squares
Preparation Time: 10 minutes
Cooking Time: 0 minutes
Total Time: around 1 hour 30 minutes, for chilling
Peanut-Butter White Chocolate Fudge Bars Ingredients:
For The Peanut-Butter Bottom
2 cups of white chocolate chips
1 cup of creamy organic peanut butter
1 cup of crispy rice cereal (use gluten free)
For The Chocolate-Fudge Top
1 and1/2 cup of semi sweet chocolate chips
1 and1/2 cup of creamy organic peanut butter
1 tbsp of organic full cream butter, unsalted
1 and 1/2 cup of rice cereal (gluten free)
Peanut-Butter White Chocolate Fudge Bars Directions:
Line a 8×8 inch pan with some aluminum foil, then spray with a little cooking spray; put aside.
For The Peanut Butter Base – Using a Large, microwave safe dish Combine the white chocolate and then heat for about 1 minute using high power so as to soften.
Take the bowl out from the microwave, and add 1 cup of peanut butter , and then heat using high power so as to melt, around One minute. Mix until the mixture is very smooth and well combined.
Add 1 cup of rice cereal to the mixture and then stir to mix.
Pour the mixture out in a prepared pan with an even, and flat layer, making sure to smooth the top carefully using a spatula. Next place the pan into the freezer so as to chill.
For The Chocolate Fudge Top – Using a large, microwave safe dish (you may use the exact same one, merely wipe with a clean paper towel) combine the semi sweet chocolate chips and then heat for about 1 minute using high power so as to soften.
Take the bowl out from the microwave, then add 1 1/2 cups of organic peanut butter, the full cream butter, and then heat on a high power so as to melt, around One minute. Mix until mixture is very smooth and well combined.
Add 1 1/2 cups of crisp rice cereal, and then stir until combined.
Take the pan from out of the freezer (making sure that the very first layer has set up a bit prior to introducing the white chocolate, if not, then return the pan back into the freezer for another 5 minutes more) and then very carefully turn the white chocolate mixture out into the prepared pan with an even, flat layer, making sure to smooth the top carefully using a spatula. Put the pan into the freezer to chill. Let the bars chill for around 60 to 90 minutes, until they have set, prior to serving. If the bars have become way too firm in order to cut, allow them to sit at room temperature for Ten minutes. I keep these bars inside the refrigerator since they get a tiny bit too soft at room temperature. Bars will continue to keep in the refrigerator for around 30 days and in the actual freezer for approximately Six months.