Peanut Butter Bars (Printable)

Rich, chewy peanut butter bars with a graham cracker base and chocolate topping, chilled until set.

# What You’ll Need:

→ Base

01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, melted
03 - 2 cups graham cracker crumbs
04 - 2 cups powdered sugar

→ Chocolate Topping

05 - 1 1/2 cups semi-sweet chocolate chips
06 - 1/4 cup creamy peanut butter

# How To Make It:

01 - Line a 9x13-inch baking dish with parchment paper, leaving overhang on the sides for easy removal.
02 - In a large mixing bowl, blend the creamy peanut butter and melted unsalted butter until smooth and well incorporated.
03 - Fold in the graham cracker crumbs and powdered sugar, stirring until the mixture is uniformly combined and no dry pockets remain.
04 - Transfer the mixture to the prepared baking dish and press firmly into an even, compact layer using a spatula or your hands.
05 - In a microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring between each burst, until fully melted and glossy.
06 - Pour the melted chocolate mixture over the peanut butter base and spread into an even layer with a spatula.
07 - Refrigerate for at least 2 hours or until the chocolate topping is completely firm to the touch.
08 - Lift the slab from the dish using the parchment paper overhang, then cut into 16 even bars and serve.

# Expert Tips:

01 -
  • No oven required, which means you can make these even when your kitchen feels like a sauna in summer.
  • The peanut butter base tastes like the inside of a Reese cup, and people will genuinely ask you for the recipe.
02 -
  • If the base mixture seems crumbly and wont hold together when pressed, your butter may not have been warm enough, so briefly microwave the whole bowl for 15 seconds and mix again.
  • Chilling longer than two hours is fine, but let the pan sit on the counter for ten minutes before cutting so the chocolate doesnt shatter.
03 -
  • Wet your hands slightly before pressing the base into the pan, because the mixture wont stick to your palms and you get a perfectly flat surface.
  • A plastic knife warmed under hot water glides through the chocolate layer without leaving jagged edges.

Go Back