Peanut Butter Bars (Printable Version)

Chewy, peanut-packed bars with a silky chocolate layer, chilled until firm for easy slicing and serving.

# What You 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 enough overhang on the sides to lift the bars out later.
02 - In a large mixing bowl, combine the creamy peanut butter and melted unsalted butter. Stir until completely smooth and well blended.
03 - Add the graham cracker crumbs and powdered sugar to the peanut butter mixture. Stir thoroughly until all ingredients are uniformly combined and no dry pockets remain.
04 - Transfer the mixture to the prepared baking dish and press it firmly into an even, flat layer using a spatula or your hands.
05 - Place the semi-sweet chocolate chips and creamy peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth.
06 - Pour the melted chocolate topping over the peanut butter base and spread it into an even layer using a spatula.
07 - Refrigerate the pan for at least 2 hours, or until the chocolate topping is fully set and firm to the touch.
08 - Lift the entire slab out of the pan using the parchment paper overhang. Place on a cutting board and cut into 16 even bars. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • There is no oven involved so your kitchen stays cool and your patience stays intact.
  • The chocolate peanut butter combination hits every craving note without requiring any baking skill whatsoever.
02 -
  • If you cut these before the chocolate is fully set you will end up with a smeared mess so be patient and give it the full two hours.
  • Room temperature peanut butter mixes much more easily than cold peanut butter so take it out of the fridge an hour before starting.
03 -
  • Wet your hands slightly before pressing the base into the pan to keep the mixture from sticking to your fingers.
  • Let the chocolate topping sit for one minute after melting before spreading it so it thickens just enough to coat evenly without running off the edges.

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