No Bake Peanut Butter Ghost Bark Recipes

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

Steps:

• Line a 13x9-inch baking pan with parchment paper, or spray with cooking spray.
• In a large bowl, mix together the peanut butter, cream cheese, honey and maple syrup with a hand mixer or stand mixer fitted with a paddle attachment. Stir in corn flakes until combined. Spread into prepared pan, packing it in tightly by pressing down corn flake mixture with your hands.
• Melt semi-sweet chocolate. Pour melted chocolate over the bark, then spread to evenly cover the bark. Melt the white chocolate, then use to make the ghosts. Just spoon dollops (1 teaspoon for each small ghost, and 1 tablespoon for each large ghost) of white chocolate, about 1 inch apart, onto the semi-sweet chocolate. Use a toothpick or skewer to drag the white chocolate into ghost shapes.
• Transfer the bark to the fridge and chill 1 hour or until firm. Use a sharp knife to cut bark into irregular shapes. Keep refrigerated until ready to serve.

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!

Steps:

• Line a 9x13 pan with foil, leaving some hanging over the sides.
• Coarsely crush cookies in a plastic bag.
• In a microwavable bowl, melt almond bark according to directions and stir until smooth.
• Add peanut butter to melted bark and mix well. Spread peanut butter and bark mixture on the bottom of foil lined pan.
• In a separate bowl, microwave chocolate chips and oil in 30 second increments until melted.
• Drop 8 spoonfuls of melted chocolate over the bark mixture.
• Using a knife, swirl chocolate into the bark mixture to create a marbled look.
• Sprinkle the crushed cookies on top and press down firmly into the bottom layer. Drizzle remaining chocolate over the top.
• Sprinkle chopped nuts on top.
• Let sit in the refrigerator for about 20 minutes or at room temperature until set.
• Remove from pan using ends of foil and cut into squares to serve.

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.