Chocolate Peanut Butter Bars

If the craving for Reese’s Peanut Butter Cups keeps you up at night, don’t deprive yourself of the delectable chocolate and peanut butter duo. Emily Mainquist, founder of vegan bakery Emily’s Desserts in Baltimore, Maryland, shares her healthier — and vegan — version of the commercial candy. Even better, Mainquist’s recipe, which is featured in her recently released cookbook Sweet Vegan: A Collection of All Vegan, Some Gluten-Free, and a Few Raw Desserts (Kyle Books, May 2011), is a no-bake vegan dessert that comes together in minutes and chills for an hour. If you happen to have a peanut allergy, simply replace the peanut butter with almond butter or another nut butter of your choice.
If the craving for Reese’s Peanut Butter Cups keeps you up at night, don’t deprive yourself of the delectable chocolate and peanut butter duo. Emily Mainquist, founder of vegan bakery Emily’s Desserts in Baltimore, Maryland, shares her healthier — and vegan — version of the commercial candy. Even better, Mainquist’s recipe, which is featured in her recently released cookbook Sweet Vegan: A Collection of All Vegan, Some Gluten-Free, and a Few Raw Desserts (Kyle Books, May 2011), is a no-bake vegan dessert that comes together in minutes and chills for an hour. If you happen to have a peanut allergy, simply replace the peanut butter with almond butter or another nut butter of your choice.

Chocolate Peanut Butter Bars

Recipe featured in Sweet Vegan by Emily Mainquist.

Makes 16

Peanut layer:

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• 2 cups organic powdered sugar

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• 1-1/2 cups finely crushed vegan graham crackers

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• 1 cup natural peanut butter

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• 1/2 cup butter substitute, at room temperature

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• 3 tablespoons water

Chocolate layer

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• 1 cup vegan chocolate chips

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• 6 tablespoons butter substitute

Directions:

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1. To make the peanut layer: Using a stand mixer, combine sugar, graham crackers, peanut butter, butter substitute, and water and blend for 1 minute on medium speed. Press into a foil-lined 8-inch square pan and set aside.

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2. To make the chocolate layer: In a microwave-safe bowl, combine chocolate chips and butter substitute. Melt for 30 to 45 seconds, checking to make sure the chocolate doesn’t melt completely. Stir chocolate mixture until completely melted.

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3. Spoon the chocolate layer on top of the peanut butter layer and spread evenly. Chill in the refrigerator for 1 hour before cutting into 2-inch squares.

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