No-Bake Peanut Butter Confetti Bars

Life can be... complicated. So uncomplicated recipes are always welcome. Especially dessert recipes, like these No-Bake Peanut Butter Confetti Bars. Despite looking like a total sugar bomb, they are on the healthier side as far as dessert goes. Perfect for a quick weekday dessert or your kid's lunch.

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 1 ½ cups creamy peanut butter
 ¾ cup unsalted butter, softened
 1 ½ cups almond flour
 1 teaspoon vanilla extract
 1 cup puffed rice
 1 cup pretzels, crushed
 ¼ cup M&Ms, crushed
 1 cup chocolate chips
 1 teaspoon oil
Yields1 Serving
Prep Time10 minsTotal Time10 mins



Using a stand mixer, mix together 1 1/2 of cups peanut butter, 3/4 cup of butter, 1 1/2 cups of almond flour and 1 teaspoon of vanilla extract. Resist temptation to take this into the bedroom with your boo and rub it all over each other. #justsaying


Fold in 1 cup of puffed rice. Now, really, you don't have to use puffed rice. Almost any cereal will do. Toasted oats, granola, corn flakes... whatever. I sorta use this recipe as a dumping ground for left over cereal. As soon as I have three or four mostly empty boxes, BOOM... confetti bars!


Line a 10-by-10 baking sheet with parchment paper, such that it hangs over the edge as pictured below. Spread the peanut butter mix into a flat layer. Don't worry about it being perfect. Just get it as flat as you can.


Take 1 cup of crushed mini pretzels and 1/4 cup of crushed M&Ms and sprinkle them over the top of the peanut butter mix. Take another sheet of parchment paper and lay it on top. Pressing with the palm of your hand, flatten out the pretzels and M&Ms, slightly pressing them into the dough.


Melt 1 cup of chocolate chips along with 1 teaspoon of oil, either using a double boiler or the microwave (if you have one; I don't). Then drizzle the chocolate over the top of the dough, yourself, your honey... whatever. Melted chocolate is a party in its own.


Place the pan in the fridge for at least three hours, or until set. To remove the block of awesomeness, simply lift up on the parchment paper. Cut into 2-inch squares and enjoy the fuck out these. They are so good!



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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.



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