Cookie & Wine Pairing #3: Riverbench

No Bake Chocolate Peanut Butter Bars from Martha Stewart Living

No Bake Chocolate and Peanut Butter Bars
from Martha Stewart Living

Coat a 9 by 13 inch baking dish with cooking spray and line with parchment paper, leaving a 2-3 inch overhang on long sides.

Chop 9 ounces of chocolate wafers until they are fine crumbs. Combine these with 1 ½ cups oats, 1 ¼ cup powdered sugar, and ¼ tsp. salt.

Melt 1 stick and 2 tbsp. unsalted butter on medium heat and then add 1 cup chunky peanut butter and ¾ cup smooth peanut butter. Whisk until combined. Add to wafer mixture and stir until just moist. Flatten into parchment lined dish and chill for half an hour.

Melt 10 ounces chocolate chips and pour over chilled bars until entire surface is covered with a thin layer. Chill for 15 minutes. Melt 3 tbsp. smooth peanut butter and drizzle on top, then drizzle 1.5 ounces of melted milk chocolate on top, too. Chill for another 15 minutes, cut into bars and serve.

Pair with with any red wine, but we like Riverbench‘s 2007 Reserve Pinot the best with this recipe.

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