This past week has been complete torture for us Minnesotans. We can take -30 degrees like it is nothing but heat indexes of 115 – 120 degrees completely ruin us. I am one who will take the cold any day over what we have experienced this week. (Please remind me of this about halfway through February when I can’t take another day of Minnesota winter!)
- 9 ounces chocolate wafers, finely ground into 2 cups
- 1 1/2 C old fashioned oats
- 1 1/4 C powdered sugar
- 1/4 tsp salt
- 1/2 C + 2 Tb unsalted butter
- 1 C chunky peanut butter
- 3/4 C smooth peanut butter
- 1 3/4 C semisweet chocolate chips
- 1 (1.5 ounce) Hersheys milk chocolate bar
- 3 Tb smooth peanut butter
Lightly spray the inside of a 9 x 13 cake pan. Combine waters, oats, sugar and salt in a large bowl. Melt butter in a medium bowl in the microwave bowl for 1 minute. Add the chunky peanut butter and the 3/4 C creamy peanut butter and whisk until smooth. Add the mixture to the wafer mixture and stir until combined. (I used my hands at the end to get it completely mixed).
Press the mixture into the cake pan evenly then refrigerate for 30 minutes. Melt the chocolate chips in the microwave for 1 minute then stir. If needed, microwave for another 20 or 30 seconds to completely melt. Spread onto the cooled bars in an even layer. Refrigerate again for 15-20 minutes until chocolate is firm.
Microwave the remaining creamy peanut butter for 45 seconds until it is runny. Drizzle over the bars. Do the same with the milk chocolate and drizzle over the peanut butter. Refrigerate until hardened, about 30 minutes.
To cut, warm your knife in hot water, then wipe off the water. Use the hot knife to cut through the chocolate easily.