What is your preferred method of melting chocolate? Do you use a double broiler? Or do you microwave it in intervals? Do you use chocolate chips, or something else? I’m curious because I tried three methods of melting chocolate chips that I know of without any success in the process of making these bars. I’ve used the same methods in the past and have had no problems but this time around all I managed to create was seized/burned chocolate, so you can imagine my frustration. I was tempted to put the bag outside and let the sun melt them, but I had already used up a bag and a half in my failed attempts and decided to call it a day since I had no desire to go back to the grocery store.
Day two of attempting to melt chocolate also failed, but then I added a little canola oil to the seized chocolate and it was rejuvenated. I still cannot figure out what I did wrong since I have melted chocolate countless times without any issue. The blame will have to settle on the unfamiliar kitchen appliances. But thankfully, I was able to save what I had in order to still make these bars. It might not be as hot with summer winding down, but no bake desserts are still wonderful to have around. Especially those involving s’mores and peanut butter 
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One year ago: Biscoff Cinnamon Rolls
NO BAKE PEANUT BUTTER S’MORES BARS
Makes 16 bars
Ingredients:
CRUST
1 sleeve graham crackers (about 8 sheets)
3 Tbsp unsalted butter
6 Tbsp creamy peanut butter
1/2 cup powdered sugar
FILLING
1/3 cup creamy peanut butter
2 Tbsp unsalted butter
2 Tbsp powdered sugar
3/4 cup mini-marshmallows
TOPPING
6 oz. (about 3/4 cup or half a bag) chocolate chips
1 Tbsp unsalted butter
Directions:
- In a food processor, pulse the graham crackers until they are in crumbs. (You can really use whatever method to make crumbs that you want). In a bowl, combine the 3 tablespoons of butter and 6 tablespoons of peanut butter. Microwave for 30 seconds. Stir, continue to heat until completely melted, and combined. In a large bowl combine the peanut butter mixture, graham crackers and powdered sugar. Stir until everything is mixed together. Press into an 8×8 pan.
- To make the filling melt together 1/3 cup peanut butter and 2 tablespoons of butter. Stir in the 2 tablespoons of powdered sugar. Mix until smooth. Pour over the graham cracker crust, spreading to cover the entire crust. Gently press the marshmallows into the peanut butter layer.
- To make the topping melt together the chocolate chips and 1 tablespoon of butter until it’s smooth. Pour over the marshmallows, and spread it out to cover as many marshmallows as possible.
- Put in the fridge to harden for 30 minutes. Cut into squares, and then store covered in the fridge.
Source: Adapted slightly from Dinners, Dishes, and Desserts, originally from The Wannabe Chef.
