AKA, “Build Your Own” No Bake Bars!
This is the kind of “back pocket” recipe that you will have memorized the first time you made it, and no doubt made countless variations!
That’s because you can adapt almost every ingredient to suit your tastes and dietary restrictions. And the formula is very simple too, as everything but the butter is measured in one cup. Here’s what you need:
1 stick butter – can substitute margarine or non-dairy spread
1 cup nut butter – almond, peanut, sunflower all work, as well as tahini
1 cup confectioner’s sugar
1 cup “crumbs” – graham, saltines, Ritz, cornflake – the sky’s the limit!
1 cup chocolate chips – white, milk, semi-sweet or dairy-free
You only need one bowl too – just layer in your pan, chill and cut into bars!
And don’t let the simplicity deceive – these are DELICIOUS, and always a hit!
No Bake Bars:
- 1 stick (8 tablespoons or 1/2 cup) butter
- 1 cup almond butter, divided
- 1 cup graham cracker crumbs
- 1 cup confectioner’s sugar
- Pinch of kosher salt
- 1 cup chocolate chips
- Flaky sea salt
Line an 8” x 8” pan with parchment paper in both directions, leaving enough overhang to make a “sling”.
Melt the butter and 3/4 cup of the almond butter in the microwave or in a heatproof bowl set over a pan of barely simmering water. Remove from heat, stir till smooth and add the graham cracker crumbs, confectioner’s sugar and kosher salt. Stir again and press into your prepared pan. Wipe out the bowl.
Melt the remaining 1/4 cup of almond butter with the chocolate chips, stirring till smooth, then pour over the base layer in your pan. Use a small angled spatula to spread evenly. Top with flaky sea salt and refrigerate overnight.
Use your parchment “sling” to transfer to a cutting board and cut into 16 bars. Keep refrigerated.