Friday, April 01, 2022

No Bake Chocolate Covered Peanut Butter Bars


Got that craving for peanut butter and chocolate?  One of those cravings when one Reese’s Cup won’t cut it?  Well it doesn’t get any easier than this. Here is your quick fix for that serious “gotta have it now craving!”  These will be yours in less than an hour! Try these no bake peanut butter bars!

No Bake Chocolate Covered Peanut Butter Bars

Nonstick cooking spray, for baking dish
1 1/2 cups confectioners' sugar 
1 1/2 cups graham cracker crumbs 
1 cup creamy peanut butter 
Kosher salt 
1 stick (8 tablespoons) unsalted butter, melted 
8 oz. semisweet baking chocolate, chopped into small pieces 
1 cup heavy cream 
1 teaspoon flaky sea salt, optional

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray. 

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside. 

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve. 

Photography is the property of and copyrighted to Welcome Home.
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Ham and Gruyere Quiche













There a so many things I love about quiche. First, I love that its so easy and not fussy go make. Next, I like that I can bake it the night before and keep it in the fridge until I want to reheat it the next morning for breakfast.  I like that you can use a store bought deep dish crust which saves so much time.  And I love the savory custard filling and whatever you choose to mix in.


Ham and Gruyere Quiche


1 (9-inch) frozen ready-to-bake pie crust (MUST be deep dish)

1 tablespoon butter

1/2 medium yellow onion, diced

1 teaspoon minced garlic

4 large eggs

1 cup half-and-half

Salt and pepper

1 cup diced cooked ham (I use a small ham steak)

1 cup Gruyere or Swiss cheese, freshly grated

1 cup white cheddar cheese, freshly grated


Preheat oven to 350 degrees. Place unwrapped frozen pie crust on a baking sheet and line with parchment paper or foil. Fill with dried beans or pie weights.  Bake at 350 degrees for 10 minutes. Remove and allow to cool slightly.  Remove weights and save for another time.



















While pie shell is baking, add butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook 3-5 minutes or until soft and translucent. Add in the garlic and stir until fragrant, about 30 seconds. Remove, set aside, and allow to cool slightly.




















Whisk the eggs in a large bowl until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste. Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. 























Pour the filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and very slightly jiggly in the center.  























Quiche will rise so make sure you have cleared enough room above it.   If top is getting to brown before it’s done, lay a piece of foil on top and continue baking.












Remove from oven and allow to cool for about 5 minutes before   slicing. 






















Oh My Goodness this is so good.  Serve as breakfast, brunch, lunch or dinner.





























   Photography is the property of and copyrighted to Welcome Home. 

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