Peanut butter dessert
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 160, total fat 11 G., saturated fats 5 G., proteins 2 G., carbohydrates 16 G., fiber 1 G., cholesterol 10 mg, sodium 19 mg, sugar 13 G.
Calories 160, total fat 11 G., saturated fats 5 G., proteins 2 G., carbohydrates 16 G., fiber 1 G., cholesterol 10 mg, sodium 19 mg, sugar 13 G.
This no-bake peanut butter dessert is perfect for summer. Warm the crunchy, nutty peanut butter, mix it with crushed graham crackers, spread it into an even layer, and let it set again. Top the dessert with melted chocolate and toffee. To serve, cut the dessert into small bars or squares.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, plus extra for greasing the pan
- 1 cup crunchy peanut butter
- 2 cups powdered sugar
- 1.5 cups crushed graham crackers
- 1 cup Butterscotch toffee granules
- 340 g semi-sweet chocolate granules
We recommend
Recipes with similar ingredients: shortbread cookies, iris, Peanut butter, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Grease a 22x32 cm baking dish with butter.
- In a medium saucepan, melt the butter over low heat. Stir in the peanut butter until smooth. Add the powdered sugar, then the crushed graham crackers and mix well until smooth. Spread the mixture in the bottom of the prepared pan.
- Melt the toffee and chocolate in separate bowls in the microwave on high power in 30-second intervals, stirring between each one, for about 2.5 minutes total. Pour the melted chocolate over the cake and spread it evenly.
- Spread the melted toffee evenly over the chocolate and run a butter knife or skewer through it to create a marbled effect. Refrigerate until the topping sets, about 20 minutes. Cut into squares and store at room temperature.
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