If you have ten minutes there could be Nutella No-Bake Bars in your future. Or Almond Butter Swirl No-Bake Bites. Or both.
Your best friend for this effort is a food processor. Mine is literally on its last wing nuts and barely mixed this together, but it worked well enough. I really need a new machine. Anyone have a preference? Cuisinart or Breville? I hate cleaning food processors, but they are one of the most useful kitchen tools (when they work).
You might notice that the chocolate layer in the small round Almond treats is a little thick. If you like chocolate, go for it. A little more chocolate never hurt anyone.
The thinner layer in the bars lets the crispy layer pop a little more. Using a mixture with both pretzels and graham crackers is a nice combination – a little salt, a little sweet.
Whether made with Nutella (my favorite) or Almond Butter (my other favorite), stop counting calories. It’s a treat. Cut the bars into smaller bites if you want.
But hey, it’s a no-bake deal. And nothing is nicer than not turning on the oven when it’s 100°F outside (or inside). Stay cool. Eat a treat.
|Nutella No-Bake Bars|| |
- 175 grams GF honey graham crackers (12-14 cookies) (1 ¾ cups) (Pamela’s or Enjoy Life)
- 125 grams GF pretzel sticks (125 sticks) (1 ¼ cups)(Glutino)
- 110 grams powdered sugar (1 cup)
- 300 grams Nutella or 250 grams Barney Almond Butter (1 cup)
- 75 grams unsalted butter, melted (5 tablespoons)
- 2 teaspoons vanilla extract
- 190 grams semisweet or bittersweet chocolate chips (1 cup)
- 2-3 tablespoons Nutella or Barney Almond Butter
- Grease a 9x9 square pan very lightly with nonstick spray. Line the pan with parchment paper all the way up over the sides (think: sling or handles). Nonstick spray helps keep parchment paper in place – go lightly with the spray. Or, spray the heck out of one 24-count mini muffin pan and make small round bar bites. No parchment necessary but you’ll need a sharp paring knife to loosen the edges to pop them out of the min muffin pan.
- Finely grind cookies and pretzels in the food processor and weigh/measure them. In the bowl of a food processor pulse together graham cookies, pretzels and powdered sugar until the mixture is combined into fine crumbs and one color. Add Nutella, butter and vanilla. Pulse on and off until mixture is completely blended and starts to come away from the sides. Make sure it is well blended – If not knead crumbs together in a bowl.
- Pour into the prepared pan. Using plastic wrap to cover the top press down on the mixture with your hands or a flat-bottomed glass until it is even, smooth and packed down. Make sure no cracks remain and the mixture is evenly pressed because it matters after it’s chilled and you cut the bars and find it crumbles because the base has cracks or caves (yep, caves). Really take your time pressing the base into the pan. Once you are finished, remove plastic wrap.
- Melt chocolate and Nutella in a microwave safe container in 25 second bursts and stir after each burst until melted. It shouldn’t need more than three bursts – be careful because chocolate burns easily in the microwave. Stir until blended and smooth. Pour on top of the base. Spread with an offset spatula or the back of a spoon until chocolate is evenly covering the cookie base. Refrigerate until firm, two hours or overnight.
- Using the parchment paper as handles, remove the bar to a cutting board. Cut into a dozen skinny bars or 24 to 36 small-bite bars.