These bars were the best treat. I mean hotdogs are sustenance and fun. Smores are fun too, but they are sort of messy. These, were just different and tasty.
So where did the name Bonfire Bars come from? Well, I mean, what else were we supposed to call them. We literally only had them at bonfires. And really, these bars are just a mishmash of stuff, so you can't call them something like, uh... I dunno, Chocolate Peanut Butter Graham Bars. I mean, I guess you could, but Bonfire Bars is a much simpler name. Ok, I'll stop rambling about that now. ;)
Hubby actually had never had these before. Good news - he thought they were great! He actually said, "Graham cracker crust may be the best idea ever". Then about ten seconds later, he decided that Oreo crust was the best. I guess I'm gonna have to make some sort of bars using Oreos next. (That's totally going into the idea file!)
You know, I think these would make a great lunchtime snack for school aged kids. I'm pretty sure all their friends would be jealous. Hmm...in that case, maybe you should leave them for an after-school snack instead.
Bonfires, lunch snacks, after-school snacks, sleepover snacks... whatever you have the for, I promise you won't regret it. You'll be asked to make these over and over again. And, they are super easy, too, so it won't be a chore!
Tell me what you think. Will you try them?
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake dessert chocolate peanut butter bar
Ingredients (16 bars)
- 2 cups of graham cracker crumbs
- 1 stick and 2 tbsp butter (melted)
- 1 cup of milk chocolate chips
- 1 cup of semi-sweet chocolate chips
- 1 cup of peanut butter chips
- 1 can (14 oz.) sweetened condensed milk
Preheat oven to 350
Mix together graham cracker crumbs and butter until crumbs are moistened.
Press crumbs to the bottom of a 13x9 inch baking pan.
Pour sweetened condensed milk over the crust. Cover completely and evenly.
Pour all 3 cups of chips (peanut butter, milk, and semi-sweet) over the sweetened condensed milk. Use a spatula to lightly press the chips into the milk and spread evenly.
Bake at 350 for 20-25 minutes until edges are light brown. Don't let the top get too brown, or the crust will burn.
Refrigerate until cold, then slice into bars. Store uneaten bars in the refrigerator.
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