RECIPE: Over-The-Top No Bake Reese's Peanut Butter Bars


No-Bake?
Peanut butter, Butterfingers and chocolate, mushed together?
Just mix it, press it and cut it?
An amazing dessert ready in under an hour?

You're welcome. 
Nothing like a no bake delicious treat for hot summer days!
Enjoy!


Over-The-Top, No Bake Reese's Peanut Butter Chocolate Cookie Bars 

Ingredients:
2 cups of Reese's chocolate peanut butter cereal
1/3 cup creamy peanut butter
1/4 cup peanut butter chips 
1/4 cup chocolate chips 
7 oz. of sweetened condensed milk 
6 mini Butterfinger candy bars, chopped up to make roughly 3/4 of a cup of chopped chocolate peanut butter candy (you can use Reese's peanut butter cups as a substitution if you wish)

Drizzle:
1 square of chocolate almond bark and 1 tsp. Canola oil

Directions:



Line an 8 x 8 pan with parchment paper. Set aside.

Add cereal to a food processor and process until crumbs are formed. Set aside.




In a large bowl melt the peanut butter in the microwave for 45 minutes. Stir in condensed milk to combine. Mix the crushed cereal into the condensed milk, then add both chips and the chopped Butterfinger candy. Mix quickly until everything is well coated.


Press quickly in the 8 x 8 pan, and using the palm of your hand or spatula, flatten the mixture evenly, pressing hard. Let sit for one hour to cool and set.



Meanwhile melt chocolate almond bark with the Canola oil in the microwave until it is able to be drizzled. Once your bar cookies are set pull the parchment out of the pan and place on a cutting board. Flatten the parchment around the bar cookies so you have a surface to drizzle the chocolate mess-free. Use a fork and using the tines and a flick of the wrist, drizzle the tops of the bar cookies with the chocolate. 


 Wait 10 - 15 minutes until the chocolate is set. Cut into squares. Should make about 25 cookies. Store in an airtight container between sheets of parchment so they don't stick to one another (however, they won't last that long).



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