Filed Under: Chocolate, Dessert, Under 20 Mins

Idle Hand Bars

Salty, sweet and peanuty with a burst of chocolate. What could be better?

April 8th, 2012

Prep Time
20 minutes
Cook Time
5 minutes
  • 1/2 cup unsalted butter
  • 1/4 cup sugar
  • 5 tablespoons cocoa
  • 1 egg, beaten
  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 1/4 cup finely chopped hazelnuts (filberts)
  • 1/2 cup unsalted butter, melted and cooled slightly.
  • 2/3 cup powdered sugar
  • 1 cup smooth, natural peanut butter (no salt added)
  • 11/2 teaspoons salt
  • 1 teaspoon vanilla
  • 5 ounces semi-sweet chocolate chips (or other fine chocolate)
  • 1 tablespoon unsalted butter
  • pink himalayan salt (or other fine sea salt)
  1. Bottom Layer:

  2. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the first three ingredients.

  3. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add crumbs and nuts.

  4. Press into an 8 x 8 cake pan. Set aside.

  5. Middle Layer:

  6. Add peanut butter and butter together in small bowl.

  7. Mix in sugar, salt and vanilla to form a thick paste.

  8. Dump onto base layer and smooth over, patting down to make a flat, even layer.

  9. Top Layer

  10. In double boiler (or microwave), melt butter and chocolate chips together. Stir until complete dissolved and smooth.

  11. Pour over peanut butter layer and spread out evenly.

  12. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

  13. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you're in a hurry), and let cool completely to become hard.

  14. Cut into small squares and eat. Don't say I didn't warn you--these things are addictive.

Idle Hand Bars
Photography by Elizabeth Nyland

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