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Tweak a Recipe

Starting from Peanut Butter Pressed Bars, 16 to the Pan by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per 5 mg per bar (80 mg across 16). Pick a dose per 5 mg per bar: the batch total and every dose figure in the recipe below follow it. The serving count stays at 16 unless you change it below.

Custommg

5 mg/ 5 mg per barsame as the original · 80 mg in the batch

So far this is Peanut Butter Pressed Bars, 16 to the Pan unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Peanut Butter Pressed Bars, 16 to the Pan by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 4 tablespoons infused coconut oil, carrying 80 mg THC total — measure the infused oil, then top up with plain coconut oil to a level 4 tablespoons
- 4 tablespoons (57 g) salted butter, melted
- 1/4 teaspoon fine salt
- 1 cup (120 g) graham cracker crumbs (about 8 full sheets, ground fine)
- 2 cups (240 g) confectioners' sugar
- 1 cup + 2 tablespoons (280 g) creamy peanut butter, divided (the shelf-stable kind sets best here)
- 1 cup (180 g) semi-sweet chocolate chips

Steps:
1. Line an 8-inch square pan with parchment, leaving an overhang on two sides.
2. Melt the butter and set it aside to cool for a minute. Separately, melt the 4 tablespoons infused coconut oil in a small pot over the lowest heat, or in a bowl set over warm water, just until it turns liquid — pull it off as soon as it does.
3. In a medium bowl, stir the melted butter, the melted infused coconut oil, the salt, the graham crumbs and the confectioners' sugar together until no dry pockets remain.
4. Add 1 cup of the peanut butter and mix hard until the whole mass is one even, thick dough. This is the only step that distributes the dose, so keep going until the colour and texture are uniform.
5. Press the mixture into the lined pan in a flat, even layer — a flat-bottomed glass or measuring cup gets the surface level. An even thickness is what makes every bar the same.
6. Gently melt the chocolate chips with the remaining 2 tablespoons peanut butter, stirring until smooth, and spread over the base in an even sheet.
7. Chill at least 2 hours, until completely firm, then lift out by the parchment. Trim a thin strip off all four edges so the block is square, then cut a 4 × 4 grid for 16 bars. Weigh two or three to confirm they match.
8. Let the bars sit 10 minutes before serving; store covered in the fridge up to a week, or freeze between parchment sheets.
9. Label the container: Peanut Butter Pressed Bars · 80 mg THC total · 5 mg per bar · 16 bars · made [date] · 21+ only.
10. Start with one serving, wait a good while before considering more.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

80 mg ÷ 16=5 mg/ 5 mg per bar

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per 5 mg per bar

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.