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Recipe: Barley & Chocolate Peanut Butter Bars

Spent Grain Chef -

What is the best food combination ever? If you answered chocolate and peanut butter (and we suspect you might have) you'll love these spent grain dessert bars created by our ever inventive kitchen research staff.

The perfect marriage of crunchy and gooey layers, these bars are what would happen if a tray of granola and a slab of fudge eloped and went honeymooning at a brewery. Give 'em a try, and we bet you'll fall in love too.

    What You Need for the Crust

  • 1 cup pretzel crumbs, (about 3 cups uncrushed small twist pretzels)
  • 1 cup Dried Spent Grain
  • 1 1/2 sticks (6 oz) unsalted butter, chilled and cut into cubes
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt

    What You Need for the Topping

  • 1 cup chunky peanut butter
  • 2 cups powdered sugar
  • 1 1/2 sticks (6 oz) melted unsalted butter
  • 1- 12 oz package (about 2 cups) dark chocolate chips
  • 6 tablespoons heavy whipping cream

    What You Do

  1. Preheat your oven to 350 degrees. In a medium sized bowl combine pretzel crumbs, spent grain, 1 1/2 sticks butter, brown sugar, and salt. Using your hands, mix ingredients together, blending in cubes of butter. Pour mixture into a glass or ceramic brownie pan and firmly press the mixture down to form a level layer. Bake crust for 18 minutes and let rest until almost cool.
  2. In a medium sized bowl add peanut butter, powdered sugar, melted butter, and one cup of the dark chocolate chips. Using a spatula or wooden spoon, mix until well combined. Set aside.
  3. In a small saucepan, heat the heavy whipping cream over low heat until hot (be careful not to scald cream). Pour cream over the remaining cup of dark chocolate chips. Stir until chocolate is completely melted and mixture is smooth.
  4. Spread peanut butter filling over the crust using your hands or a small spatula, smooth or press down until level.
  5. Pour the dark chocolate and cream mixture over the peanut butter layer and distribute evenly to coat the entire surface. Place in the fridge and chill for at least 2 hours before cutting into squares.

10 comment(s)

10 Responses to Recipe: Barley & Chocolate Peanut Butter Bars

  • Cheryl says:

    I would definitely make these...sound heavenly. Yum!

    Posted on April 27, 2011 at 6:41 pm

  • Scott says:

    These look killer! I'm gonna give them a try!

    Posted on April 28, 2011 at 6:08 am

  • Tricia says:

    I'm making these this weekend! Can't wait!

    Posted on April 28, 2011 at 8:00 am

  • Teri says:

    Just made them this past weekend. They did not last very long.

    Excellent!

    Posted on May 7, 2011 at 8:43 am

  • Chocolate, peanut butter and pretzels, what a great combo!
    Made these for Oktoberfest with the grains from our Oktoberfest brew, milled the dried grain, they were AWESOME! Will definitly make them again!

    Posted on October 2, 2011 at 7:40 pm

  • NieceyB says:

    Made this recipe last weekend. A little time consuming, but yummy. They are even better if you let them sit for a couple of days (assuming you have the willpower- lol!)

    Posted on October 29, 2011 at 2:55 pm

  • These are so good! Made them with Oktoberfest spent grain (milled). Very tasty!

    Posted on September 20, 2012 at 9:08 pm

  • I made these for work and they were a huge success! I used grains from a robust porter and I think it complimented it perfectly. They were super easy to make. The only thing is two hours in the fridge didn't seem like enough time, they were still a little soft, so I let them sit overnight and they were perfect the next morning. Since they're not the healthiest things in the world..I cut them into roughly 1" squares and got about 40 servings. Thanks for all the great recipes!

    Posted on November 14, 2012 at 11:41 am

  • Tahisha says:

    I cant wait to try these! A manager shared these with me and I cant wait to try them as Holiday treats! Thanks Elizabeth!

    Posted on November 13, 2013 at 9:23 am

  • I made these last night and they were delicious. I used a 9 X 13 baking pan and needed to increase the butter in the crust by a quarter cup in order to get it to the right consistency. I took them to work today to share and they were a huge hit (as Tahisha can attest to :) )

    Posted on November 13, 2013 at 8:32 pm