Monday, March 7, 2011

Peanut Butter Squares

Sometimes people are scared of making desserts.

Wait, I have to turn on the oven?
Do I have to buy crazy ingredients?
I am just “not a baker.”

Well, never fear my chubby veganers; this is the easiest dessert ever in life, ever, ever, forever ever.

I stumbled across a new vegan website the other day that I absolutely adore. The Vegan Stoner is written (and illustrated) by two amazing graphic artists and vegans. Their concept is to take the idea of vegan cooking down to the absolute basics; a couple of easy to find ingredients, a few steps, and BAM- vegan yum, yums!

Their pictures are so beautiful (jealous) and their illustrations are amazing and hilarious. I have a crazy vegan crush on both of them.

So these peanut butter squares are from the Vegan Stoner. I brought them to a work luncheon and they were snarfed down in about 5 seconds flat.

The recipe and more pictures after the jump.

Peanut Butter Squares
Source: Vegan Stoner
1 bag of Vegan Chocolate Chips
½ Cup of Peanut Butter
2-3 Tb. of Powdered Sugar (sifted to remove clumps)
2 Tb. of Graham Cracker Crumbs (optional)

Place half a bag of chocolate chips in a small glass container (8” pyrex) and melt in the microwave. This takes about 90 secs to 2 minutes. Check and stir halfway, you might not need that long. Make sure chocolate fills up the bottom of the container.

Freeze for at least 2 hours.

Mix peanut butter, powdered sugar, and graham cracker crumbs in a small bowl. Once mixed thoroughly, spread over the frozen chocolate. Cover evenly.

Melt remaining chocolate chips in a separate bowl. Pour and spread over the peanut butter. Return to the freezer for at least 2-3 hours. I recommend freezing overnight. Cut into squares and watch them disappear!

Chubby Vegan Notes
  • Clearly, these are delicious. That is all.
  • I always use either Ghirardelli Semi Sweet Chips or Trader Joe’s semi sweet. Both are so good!
  • Powdered sugar does not need to be sifted, but it does help keep from having little white clumps.
  • The graham cracker crumbs were recommended by my friend Michelle, an amazing baker and one of my very best friends. She (rightly so) said that it would make this taste more like a peanut butter cup. They are definitely a lovely addition, but optional.
  • Make sure you use a really sharp knife when you cut these and keep them chilled until you are ready to serve them.


  1. In light of your addition of graham cracker crumbs, I have to say I might go one step further and top them with sweet & sara mini mallows... hmmm... *drool* They look delish! Glad you followed through and made them!

  2. Excellent suggestion... Love it! :)

  3. This looks so good and so easy. Must try! And I'd never seen the Vegan Stoner blog before but am loving it. I want to try their orange french toast too (and many other recipes on their site)!

  4. Isn't it the best! I am kind of obsessed with it at the moment.

  5. Ooh I got a mention and a plug!

  6. These look amazing! Are they good for non-vegans too!? = )

  7. Everything I make is good for non vegans silly billy... :)

  8. Hehe, I have a huge vegan crush on the vegan stoners too! They are too cute/ have the best looking foods!

  9. Hint: Add a little milk product of your choice (almond?) to the melted chocolate to make it easier to cut when cooled (at least for the top layer). You need to make sure the chocolate isn't *too* warm when you add the milk, or it will cause the chocolate to seize. But if that happens, you can add more milk until it's creamy again, and you'll just have a softer "milk" chocolate topping.

    I used to make something like this with more graham cracker crumbs, and just two layers: the bottom layer pb mixture and the top chocolate. Amazing. Definitely will help keep (or make) you a chubby vegan.


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