![\"Food-Header-1\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&ssl=1\")
<\/p>\n<\/p>\n
![\"NoBakePBBars\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/08\/NoBakePBBars1.jpg?resize=640%2C535&ssl=1\")
<\/p>\n
A recipe for no bake bars in August is a good thing. Microwave the ingredients, press into the pan, and top off with chocolate and pretzels. It’s the perfect combination of sweet and salty!\u00a0<\/p>\n
1. In a large bowl combine peanut butter, butter, salt, confectioners sugar, vanilla and light brown sugar. Microwave in 30 second intervals until the butter and peanut butter are melted. With an electric mixer, blend until smooth and press into an 8″ x 8″ pan.<\/p>\n
2. In a small bowl, place the chocolate chips and shortening and microwave in 30 second intervals, stirring after each round until melted. When it’s smooth, pour over the peanut butter layer and sprinkle the pretzels on top. Let cool, and cut into small squares<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
A recipe for no bake bars in August is a good thing. Microwave the ingredients, press into the pan, and top off with chocolate and pretzels. It’s the perfect combination of sweet and salty!\u00a0<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238,4],"tags":[],"class_list":["post-17060","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4ra","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":20054,"url":"https:\/\/willceau.com\/news\/2015\/12\/01\/buckeye-cake\/","url_meta":{"origin":17060,"position":0},"title":"Buckeye Cake","author":"Tina Garceau","date":"December 1, 2015","format":false,"excerpt":"A Buckeye cake is chocolate cake with peanut butter frosting, and a chocolate glaze drizzled on top. If you thought I got a little heavy handed with the frosting in between the cake layers, that's not frosting - it's a peanut butter cheesecake! Oh yeah.\u00a0 Peanut butter cheesecake layer: 2\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/12\/BuckEye.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/12\/BuckEye.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/12\/BuckEye.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16924,"url":"https:\/\/willceau.com\/news\/2014\/08\/06\/peanut-butter-chocolate-chip-coconut-oatmeal-bars\/","url_meta":{"origin":17060,"position":1},"title":"Peanut Butter Chocolate Chip Coconut Oatmeal Bars","author":"Tina Garceau","date":"August 6, 2014","format":false,"excerpt":"Try saying THAT fast three times! Bar cookies are great in the summer because you can bake them all in one shot, and they're sturdier than cookies, so they pack better in a picnic basket or a beach bag - and they're delicious!\u00a0 1 1\/2 cups flour 1 1\/2 cups\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/ChocPBCoco.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/ChocPBCoco.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/07\/ChocPBCoco.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37290,"url":"https:\/\/willceau.com\/news\/2022\/02\/28\/chocolate-cake-with-peanut-butter-frosting\/","url_meta":{"origin":17060,"position":2},"title":"Chocolate Cake with Peanut Butter Frosting","author":"Tina Garceau","date":"February 28, 2022","format":false,"excerpt":"We celebrated The Boy's birthday over the weekend with this perfect combo of rich chocolate cake and peanut butter frosting. This cake uses a Devil's Food cake mix as a base, lots of eggs, dry pudding mix, and sour cream, the combination of which makes for a flavorful, moist cake.\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/02\/BDayCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/02\/BDayCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/02\/BDayCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35388,"url":"https:\/\/willceau.com\/news\/2020\/12\/01\/chocolate-cake-with-sour-cream-chocolate-frosting\/","url_meta":{"origin":17060,"position":3},"title":"Chocolate Cake with Sour Cream Chocolate Frosting","author":"Tina Garceau","date":"December 1, 2020","format":false,"excerpt":"This is the cake I made for Joe's birthday - a light, moist chocolate cake. What I loved about this cake was the frosting - melted chocolate with sour cream whipped in with the butter and confectioners sugar. It was soft in texture, and not too sweet like some frostings\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/ChocCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/ChocCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2020\/11\/ChocCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":20361,"url":"https:\/\/willceau.com\/news\/2016\/02\/15\/cherry-bars\/","url_meta":{"origin":17060,"position":4},"title":"Cherry Bars","author":"Tina Garceau","date":"February 15, 2016","format":false,"excerpt":"When the temperature dips below freezing, all a gal can do is hunker down and bake. Since it was Valentine's Day - I wanted to make something red, like strawberry shortcake. However,\u00a0none of the vendors on 9th Street had strawberries, so on to Plan B - something cherry, since I\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2016\/02\/IMG_1650.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16698,"url":"https:\/\/willceau.com\/news\/2014\/06\/23\/smith-island-cake\/","url_meta":{"origin":17060,"position":5},"title":"Smith Island Cake","author":"Tina Garceau","date":"June 23, 2014","format":false,"excerpt":"I made a Smith Island Cake for Lloyd's graduation. It's an 8 layer cake that's sprinkled with powdered peanut butter cups. Actually, this time it's a 7 layer cake since I dropped one of the layers on the floor and we don't follow the five second rule around here!\u00a0 8\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/06\/SmithIsland.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/06\/SmithIsland.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/06\/SmithIsland.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/17060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=17060"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/17060\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=17060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=17060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=17060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}