Peanut Butter and Chocolate! Recipes for yummy candies with peanut butter and chocolate are all over the web this time of year. The challenge is that most of these are not only made with the kind of peanut butter that is full of hydrogenated fat, but confectioners sugar, margarine, almond bark, paraffin and other not so healthy ingredients. I’ve been on a vendetta to cut sugar and artificial ingredients from foods yet keep them tasty.
These delicious peanut butter bars will fill that chocolaty niche nicely. Best of all, they only use three ingredients, are diabetic friendly and are very quick and easy.
Our daughter “Boo” developed the idea for this yummy creation. She is known for making every recipe as easy as possible. We call her creations “Simply Boo.” One day she wanted a peanut butter cup, so she simply melted chocolate chips, and spread a little in a paper cupcake holder, added a dob of peanut butter and more chocolate on top. After a quick chill in the fridge, she had a delicious peanut butter cup that tasted even better than the store bought variety. Every time we take them to a church dinner, they are quickly eaten up.
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I’ve adapted her recipe to fit into a 8×8 inch ungreased cake pan.
All you need are three ingredients.
2 cups chocolate chips – Bittersweet or sugar free (semisweet or milk chocolate if you aren’t going very low carb)
1 cup natural peanut butter – Crunchy
1 tsp. real vanilla