Go Back
+ servings
No Bake Chocolate Peanut Butter Cinnamon Squares
Print

Chocolate Peanut Butter Cinnamon Squares {no bake}

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 minutes
Total Time 2 hours 20 minutes
Servings 54 Approximately 54 1 ½ inch by 1 ½ inch squares
Calories 109kcal
Author Toni Dash

Ingredients

  • 6 tablespoons Unsalted Butter , melted
  • 1 cup Creamy Peanut Butter
  • 1 ½ cup Confectioner’s/Powdered Sugar , sifted
  • 2 cups Chocolate Wafer crumbs (I used Pamela’s Gluten-Free Chocolate Mini Wafers, ground in a chopper)
  • 1 cup Cinnamon Baking Chips
  • 1 cup Heath Bar Baking Bits (or crushed Heath Bar)
  • ¼ cup Heavy Whipping Cream
  • 1 cup Peanuts , 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.

Nutrition

Calories: 109kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 52mg | Potassium: 79mg | Fiber: 0g | Sugar: 6g | Vitamin A: 60IU | Calcium: 9mg | Iron: 0.6mg