Author Notes
When I think of back to school time I think of all the sweets and pb&j sandwiches I looked forward to in my lunchbox. Now a days peanut butter is banned from most schools due to allergies so I used almond butter to make these delicious no-bake bars. You can substitute with whatever nut butter you like! —Milk and Cardamom
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Ingredients
- Crust
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2 cups
graham cracker crumbs
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1/2 cup
almond butter
-
1/3 cup
melted butter
- Chocolate Toppings
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7 ounces
chocolate, melted
-
2 tablespoons
almond butter, melted
Directions
-
Prepare a 8x8 pan by spraying with cooking spray and lining with parchment paper with some paper hanging over the edges.
-
Mix graham cracker crumbs, cashew nutella butter and melted better in a small bowl until well combined. Press into the bottom of the baking pan using a greased cup. Press hard to get a nice smooth compact layer.
-
Melt the chocolate by microwaving it in a bowl in 15 second increments (mix in between). Pour the chocolate onto the graham cracker bottom and spread evenly.
-
Melt almond or cashew butter in the microwave for 30 seconds. Drop spoonfuls on top of the chocolate. Create a marble pattern by dragging the tip of a knife through the chocolate and nut butter.
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Refrigerate for 2 hours, Lift the bars out using the parchment paper and cut into small bars. Enjoy!
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