No Bake Peanut Butter and Horchata S'mores Bars
{This post is sponsored by Theo Chocolate}
I’m really excited to be partnering once again with Theo chocolate to bring you an incredibly delicious, easy and family friendly summer treat that requires NO baking, no heat ( well, expect to toast the marshmallows) and so easy that you can absolutely make this with the kiddos!
So S’mores are of course the ultimate summer treat (besides, ice cream) so when I thought about making S’mores, I wanted to elevate them a bit by adding creamy peanut butter and turning them into bars and to add the cherry on top, I used Theo’s Cinnamon Horchata Chocolate bar.
This no bake S’mores bar is ALL ABOUT THE LAYERS! every layer is perfectly sweetened and they all compliment each other so well.
The first layer is of course the graham cracker crust layer,
The second layer is a mix of dark and milk chocolate that’s melted with coconut oil.
The third layer is creamy peanut butter mixed with vanilla extract and maple syrup
The fourth layer is the Horchata bars
And THE LAST and most important layer is the toasty and almost burnt marshmallow topping.
JUST PERFECTION!!
No Bake Peanut Butter and Horchata S'mores Bars
Ingredients:
graham cracker sheets
1 1/2 cups chopped dark chocolate
1/2 cup chopped milk chocolate
1 tbsp coconut oil
1 3/4 cups creamy unsalted peanut butter
1/2 cup unsalted butter softened, 1 stick
4 tsp vanilla extract
1/4 cup (or more) maple syrup
Theo Horchata Milk Chocolate bars ( I used 3 packs)
marshmallows ( the big kind)
Instructions:
Line an 8x8 inch square baking pan with butter and parchment paper.
Fill the bottom of the pan with graham crackers, you may have to break some graham cracker pieces to fit into the pan.
To make the first second chocolate layer, place the dark, milk chocolate and the coconut oil in a bowl over a small sauce pan. Heat over low heat, stirring often until melted and smooth. Alternately, you can do this in the microwave on 30 second intervals, Pour and spread the chocolate mixture over the graham cracker layer and tap against the counter until the chocolate is in a smooth and even layer. Cover and place in the freezer for 15 minutes or until it hardens.
In a medium bowl, mix together the peanut butter, 2-3 tablespoons maple syrup (according to your taste), and remaining vanilla. Mix until smooth. Spread the mixture over the chocolate and transfer to the freezer and freeze until firm, at least 30 minutes to an hour.
Take the Horchata bars and layer them over the top of the peanut butter mixture. you can add as many or as little as you’d like. place it back into the freezer for another 10 min.
When ready to serve, remove the bars from the freezer, slice them in however many pieces you’d like and add the marshmallows to the top of the bars and toast them using a kitchen torch. Alternately, you can place the marshmallow on a parchment lined baking sheet and toast them under the broiler for 1 minute on high.
Enjoy!
