Delicious, quick to prepare Chocolate Peanut Butter Cinnamon Squares are a creamy, crunch no bake treat that are irresistible! The favorite combination of chocolate and peanut butter are made all the better with a touch of cinnamon from baking chips and toffee!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Total Time 2 hourshours20 minutesminutes
Servings 54Approximately 54 1 ½ inch by 1 ½ inch squares
2cupsChocolate Wafer crumbs(I used Pamela’s Gluten-Free Chocolate Mini Wafers, ground in a chopper)
1cupCinnamon Baking Chips
1cupHeath Bar Baking Bits(or crushed Heath Bar)
¼cupHeavy Whipping Cream
1cupPeanuts, finely chopped
Instructions
In a large mixing bowl combine the melted butter, peanut butter and powdered sugar. Stir or whisk to incorporate all the ingredients together
Stir the cookie crumbs into the mixture. Once everything is mixed together, spoon the mixture into a 13x9x2 inch baking pan. Press the mixture into the bottom of the pan using a mixing spoon.
In a heat proof metal bowl over a saucepan of boiling water, combine the cinnamon baking chips, Heath Bar baking bits and whipping cream. Stir continuously until the baking chips have melted. Remove from heat.
Spoon the melted mixture on top of the cookie crumb mixture in the baking pan and spread evenly to cover. Sprinkle the chopped peanuts evenly over the top.
Cover and refrigerate for at least two hours or until fully set. Cut into 1 ½ inch squares and store sealed in the refrigerator.