Huge development today – I realized that I can’t do it all. I’ve been trying to stay on top of wedding planning, stay ahead on blogging, and maintain my current healthy eating/sleeping/working out schedule. But nope! I guess something is meant to give in this season of life, because I slept TERRIBLY last night. I’ve been eating like crap today and felt incredibly lethargic and have all but completely lost my appetite – with these No Bake Reeses Bars being the exception.
To make up for it, I’ve decided to slooooooooow down. I’m a huge fan of “The Four Hour Work Week” and the concepts within and this is the perfect time to apply those principles. Who’s with me on needing to concentrate on one task for 45 minutes straight with NO distractions? Please let me know if you have any other tips for keeping stress away during a busy time of life. This has the makings of a post all over it!
One trick that I’ve learned to save time during busy seasons is to cling to the No Bake recipe trend. I’ve made several, two that you’ll see in the next few weeks, and they’re all delicious, use healthy ingredients (typically within moderation), and are a breeze to make in the kitchen. These No Bake Reeses Bars are no exception! They’ve been our “healthy dessert” the past few days and I wouldn’t have it any other way. When you make them, be sure to eat them quickly, because they’ll be snatched up in a minute!
No Bake Reeses Bars
Prep time: 30 minutes; Freeze time: 3 hours
Total time: 3 hours & 30 minutes
Serves: 30 bars
Ingredients
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10 tablespoons coconut oil
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1 1/2 cups brown sugar
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1 1/2 cups peanut butter
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1 cup milk chocolate chips
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1 3/4 cup powdered sugar
Materials Needed
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2 medium, microwave-safe bowls
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Large pan (8’ square recommended)
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Aluminum foil
Directions
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In one of the microwaveable safe bowls, carefully melt 5 tablespoons of coconut oil Stir in the brown sugar, peanut butter, and powdered sugar. Combine well. (I ended up digging in with my hands to combine it fully. A messy strategy, but it worked out well.)
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Cover your pan in aluminum foil and press the mixture you just created evenly into the pan.
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To make the topping, combine the 5 remaining tablespoons of coconut oil with your milk chocolate chips in the second bowl. Melt by putting into the microwave, then stirring consistently. Repeat microwaving and stirring until the mixture is completely smooth. (Stir more than you think you should between microwaving times. I ended up having to microwave three 30 second sessions.)
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Pour evenly over the peanut butter concoction you previously created. I spread a little bit more with a spatula to make sure every inch of the peanut butter misture was covered.
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Put in the freezer to harden for at least three hours, but overnight is preferred, Allow to stand for 10 minutes before serving. Store in the refrigerator and enjoy immediately after original serving.
JOIN THE CONVERSATION
How do you keep your mind on track and off distractions?
What do you do you like to make when you’re trying to save time?
Create a great life!
