APARTMENT SIZE FREEZER

No-Bake Chocolate Peanut Butter Bars

Prep: 15 mins
Cooking: 2 mins
Cooling: 60 mins
Yields: 60 bars (5 dozen)

Just beat, melt, stir, and refrigerate...these bars are that simple.
Ingredients
·2 cups peanut butter, divided
·3/4 cup (1 1/2 sticks) butter, softened
·2 cups powdered sugar, divided
·3 cups graham cracker crumbs
·2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
Directions
GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

I was happy to find that a familiar bookseller from Calgary, McNally Robinson was now open at the Shops at Don Mills and within it, a cafe/restaurant. Hoping to find my mother's favourite (but no longer offered in Calgary) cheesecake, instead I found Prairie Ink's baked goods display filled with a handful of items including... scones! I've a very big soft spot for scones (and even bigger one if they're buttery and well made - not dry biscuit pucks, buns, or crumbly non-cookies). The ones at Prairie ink had good texture, a nice crumb, could use a bit more butter, but I was happy enough (it's much better than many of the dough blobs found at cafes around the city). I would gladly return to sample the other flavours I found in the refrigerator case.

Prairie Ink
12 Marie Labatte Road
Toronto, Ontario
(416) 384-0085