Vunderbars

I’ve made it a point in all my years of blogging to be very cautious in proclaiming anything to be “the best.” Not only is that completely subjective, but I also don’t want to eliminate the possibility that something else wonderfully delicious might dethrone that Best Thing Ever.

I can only think of two recipes that I’ve deemed worthy of that moniker. There are these chocolate chip cookies that I’ve been baking for years. And, then there is an amazing banana bread that surpassed all of my banana bread dreams. But, my friends, these bars are joining the ranks of the best as the best no-bake bars I’ve ever had.

Vunderbars are an amazingly delicious treat filled with chocolate, peanut butter, and so much more. And they're no-bake, too! - Bake or Break

The recipe for these bars comes from Butter Baked Goods, a new cookbook from the Vancouver bakery of the same name. Bakery cookbooks are my favorite, so when the publisher offered to send me a copy, I quickly accepted. This is a beautiful book full of recipes for delicious baked goods like Chocolate Caramel Shortbread and Peanut Butter and Jelly Cupcakes. While there were several recipes that I wanted to make, these bars just called to me.

First of all, there is so much chocolate and peanut butter going on here that I can’t help but love them. Besides that, there’s lots of crunch from oats and Rice Krispies. And, did I mention they are no-bake? You’ll need some stovetop time for a little melting, but otherwise you’re just stirring things together and topping them with lots of chocolate and peanut butter. Are you sold yet?

Vunderbars are one of my favorite no-bake treats. A must-make for peanut butter and chocolate fans! - Bake or Break

I do believe this recipe is going to be a staple for me for many years to come. I love everything about them. The flavor is mind- and mouth-altering amazing, the preparation is simple, and they even keep for a long time. Plus, they’re so tall and pretty! You can make new best friends with these beauties. Or, make a batch, put them in the refrigerator, and enjoy one whenever you get a craving.

By the way, vunderbar is a variation of the German term wunderbar which simply means wonderful. I couldn’t agree more.

Scroll past the recipe for a Butter Baked Goods giveaway!

Vunderbars

Prep Time: 20 minutes

Yield: 24 2"x1" bars

Vunderbars

Ingredients

    For the bars:
  • 4 cups chocolate wafer crumbs*
  • 2 & 1/2 cups confectioners' sugar
  • 2 cups Rice Krispies
  • 1 cup rolled oats
  • 1/2 teaspoon salt
  • 3 & 1/2 cups smooth peanut butter**
  • 3/4 cup unsalted butter
  • 1 cup (6 ounces) dark chocolate
  • For the topping:
  • 1/4 cup (1.5 ounces) milk chocolate chips
  • 1/4 cup smooth peanut butter

Instructions

To make the bars:

Butter a 9-inch square baking pan. Line with parchment paper so that the paper overhangs about 2 inches on opposite sides.

Combine chocolate wafer crumbs, confectioners' sugar, Rice Krispies, oats, and salt in a large bowl. Set aside.

Place peanut butter and butter in the top of a double boiler or in a heatproof bowl set over a saucepan of simmering water***. Heat the peanut butter and butter until melted and smooth.

Pour the peanut butter/butter mixture over the chocolate wafer mixture. Stir until well combined.

Transfer mixture to prepared pan. Spread evenly.

Place the dark chocolate in a microwave-safe bowl.*** Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.

Pour melted chocolate over bars. Spread evenly. Place pan in refrigerator.

To make the topping:

Place milk chocolate in a microwave-safe bowl.*** Heat in microwave at half-power in 30-second increments until chocolate melts when stirred.

Place peanut butter in another microwave-safe bowl***. Heat in microwave at half-power for 20 to 30 seconds, or until peanut butter is thinner and can be stirred easily.

Remove the bars from the refrigerator. Use a piping bag or a small spoon to drizzle the chocolate over the bars. Then, drizzle the peanut butter over the bars.

Refrigerate for 2 hours or overnight.

Run a knife along the two sides of the pan that aren't lined. Use the overhanging parchment paper to lift the bars out of the pan and onto a cutting board. Use a long, sharp knife to cut into 2"x1" bars. (Try not to cut and drag the knife. Make the cuts straight down.)

Place bars in an airtight container. Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Notes

*I used Nabisco Chocolate Wafers. You'll need about 2 full packages to get this many crumbs.

**This is not a typo. This is A LOT of peanut butter. And, it's so good.

***You can certainly use a double boiler to melt each of these things. I prefer the microwave method for small amounts. When melting the peanut butter and butter, though, I think the double boiler is a must. That's just too much volume for melting in the microwave.

Recipe adapted from Butter Baked Goods.

http://www.bakeorbreak.com/2013/10/vunderbars/

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27 Comments

  1. Pam Gurganus October 30, 2013 Reply

    A donut!

  2. Erin @ The Spiffy Cookie October 30, 2013 Reply

    I’ve never heard of these before, they look great though!

  3. Rosebud October 30, 2013 Reply

    I wonder if you could use chunky peanut butter? I love the chunky style!

    • Author
      Jennifer McHenry October 30, 2013 Reply

      Hi, Rosebud. Because the peanut butter is melted, it might not work perfectly, but I think it’s worth a shot.

  4. WHOA. These totally look deserving of your coveted “best ever” title!!!

  5. Ruthy @ Omeletta October 30, 2013 Reply

    What a gorgeous cookbook!! I love that title, too- thank God for butter!
    These no-bakes look so good!! I’m usually wary of no-bakes bars but these look classy and delicious, and I can never say no to peanut butter with chocolate.

  6. Jan October 30, 2013 Reply

    Chocolate and peanut butter–what a great combo

  7. Chandana October 30, 2013 Reply

    3.5 cups peanut butter!!!!! I love the idea .. but am not sure I will be able to eat these .. man these are loaded “Vunderbars”!!! I agree with your Chocolate Chip Cookies recipes. It is THE recipe now being baked at our house! I have yet to try the Banana Bread.

    Thank you!!
    Chandana

  8. Chandana October 30, 2013 Reply

    Should have added, I guess I can reduce the peanut butter quantity right?

    • Author
      Jennifer McHenry October 30, 2013 Reply

      Hi, Chandana. The peanut butter helps hold it all together. I’m not sure reducing it will work as well.

  9. JEP October 30, 2013 Reply

    I like Rosebud’s idea of using chunky peanut butter. This recipe would make a great addition to a holiday care package.

  10. Tracy | Pale Yellow October 30, 2013 Reply

    Wow! These do look wunderbar!

  11. Joanne October 30, 2013 Reply

    I think you can confidently call these “the best”. Chocolate and peanut butter all in one has to be a good thing!

  12. movita beaucoup October 31, 2013 Reply

    MOTHER OF PEARL. These look divine! That’s it. I’ve GOTTA buy that cookbook. Also, I’ve GOTTA make these squares!!

  13. Jamie@Milk N Cookies October 31, 2013 Reply

    Wow — these look incredible and I love how you drizzled the chocolate on top. Like a cross between a granola bar and a candy bar!

  14. Linda October 31, 2013 Reply

    Hi. First, the recipe looks wonderful! Maybe I missed the part about the 1 cup of chocolate but is that chopped or chips or what type of dark chocolate are you referring to? I normally do weights vs. measurements and a cup of chips would equate to 6 oz. of chocolate. Would that be a close approximate to what you meant by 1 cup dark chocolate? Thanks for the info AND the recipe. I can’t wait to make these!! And happily will do it with ALL that peanut butter intact! Sounds great!!

    • Author
      Jennifer McHenry October 31, 2013 Reply

      Hi, Linda! You can use chopped chocolate or chocolate chips. I used Guittard 72% bittersweet chocolate wafers. Just use whatever kind of dark chocolate you like. And, yes, 1 cup is 6 ounces. I meant to list it both ways in the recipe, so thanks for pointing that out. Enjoy!

      • Linda October 31, 2013 Reply

        Thanks, Jennifer, for the clarification. Can’t wait to do this one. I’m already thinking of doing a GF version with GF Rice Krispies! :)

  15. vanillasugarblog October 31, 2013 Reply

    I’ve never heard of these either!
    But so glad I have, I love using rice krispies in new ways.

  16. Averie @ Averie Cooks November 1, 2013 Reply

    Saw these bars on FG and they look incredible. I love how you wrote that this is not a typo, there is this much PB in them :) TOTALLY my kind of bar! Pinned!

  17. Marcie November 1, 2013 Reply

    These look amazing! The chewiness with the chocolate and peanut butter sounds irresistible. love that they’re no-bake.

  18. Dina November 1, 2013 Reply

    this looks like a yummy treat!

  19. Kristi December 23, 2013 Reply

    I made this as part of my Christmas baking, they’re super yummy! I put mine in a 13″x9″ pan though.

  20. Elisa January 10, 2014 Reply

    I made these bars last week and they are amazing, but I highly recommend using a larger pan. I made them in a 9-inch square as directed, and while they looked beautiful, they were way too tall to fit in the average person’s mouth! It made for some awkward eating. Next time I will probably use a 9×13 or two 9-inch square pans. Thanks for the recipe!

    • Author
      Jennifer McHenry January 11, 2014 Reply

      They are very tall, Elisa. I liked them that way, but I can understand wanting them thinner. I’m glad you liked them!

  21. RKO November 16, 2014 Reply

    Jennifer–how long do you think these would hold up? I would love to make them today (Sunday) for an event on Wednesday, but fear that duration would compromise their freshness and impact taste. Could they be refrigerated (or even frozen) for that long and still hold up? Thanks!!

    • Author
      Jennifer McHenry November 16, 2014 Reply

      Keep them refrigerated in an airtight container, and they should last for at least a few days. Sunday to Wednesday should be fine.

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