No-Bake Peanut Butter-Chocolate Bars

No-Bake Peanut Butter-Chocolate Bars

  • 24 chocolate wafer cookies
  • 3 Tablespoons of unsalted butter, melted
  • 4 ounces semisweet chocolate morsels, melted
  • Filling:
  • 4 Ounces reduced-fat cream cheese
  • 1/2 cup creamy all-natural peanut butter
  • 1/2 cup 2-percent Greek yogurt
  • 2/3 cup confectioners’ sugar
  • Topping:
  • 1/4 cup chopped roasted unsalted peanuts
  • Kosher Salt

Line an 6-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray
Process the cookies in a food processor until finely ground.
Add the melted butter and process again until the crumbs are coated with butter
Add melted chocolate and process again until the mixture is the texture of very wet sand.
Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling.
Filling & Topping:
Add the cream cheese, peanut butter, yogurt and sugar into the bowl of the food processor and process until smooth and combined.
Pour the mixture over the crust and sooth with a spatula.
Top with the peanuts and sprinkle the 1/4 teaspoon salt.
Cover and refrigerate until set slightly looser tun cream cheese (anywhere from 4 hours to overnight)
Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out and cut into 12 bars and serve chilled

Catch the Sizzle!

Catch the Sizzle!

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Zesty Adzuki Bean Salad

Zesty Adzuki Bean Salad

  • 1½ cup dried adzuki beans
  • ¼ cup arame sea vegetable
  • ¼ teaspoon toasted sesame oil
  • 3 tablespoons canola oil
  • 1½ tablespoon finely chopped ginger
  • ½ teaspoon finely chopped garlic
  • 1¼ cup basil, finely chopped
  • 2 tablespoons rice vinegar
  • pinch red pepper flakes
  • 1 tablespoon tamari
  • ¼ cup lime juice
  • 1 cup thinly sliced green onions
  • 1 cup grated carrots

1. Put beans in a large bowl, cover with water and set aside to let soak for 8 hours or overnight.

2. Drain beans and put in a large pot with 8 cups water. Bring to a boil, then reduce heat and simmer until tender, 45 to 60 minutes. Drain and rinse gently under cold water. Set aside to let cool completely. Meanwhile, soak arame in cold water for 15 minutes; drain and rinse well.

3. Put oils, ginger, garlic, basil, vinegar, pepper flakes, tamari and lime juice into a large bowl and whisk to make a dressing. Add cooled beans, arame, green onions and carrots and toss gently to combine.


5 servings

Published with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, January 2016

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