Peanut Butter Chocolate Bars (Printable Version)
Rich, creamy peanut butter base topped with smooth chocolate in these simple no-bake bars.
# What You Need:
→ Base Layer
01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, melted
03 - 2 cups powdered sugar, sifted
04 - 1 1/2 cups graham cracker crumbs
→ Chocolate Topping
05 - 1 1/2 cups semisweet chocolate chips
06 - 1/4 cup creamy peanut butter
# How To Make It:
01 - Line a 9x9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine the melted butter and 1 cup peanut butter, stirring until completely smooth. Add the powdered sugar and graham cracker crumbs, mixing thoroughly until a thick, uniform dough forms.
03 - Transfer the dough into the prepared baking dish and press it evenly across the bottom, smoothing the surface with a spatula.
04 - In a microwave-safe bowl, combine the chocolate chips with the remaining 1/4 cup peanut butter. Microwave in 20-second intervals, stirring after each burst, until the mixture is fully melted and silky smooth.
05 - Pour the melted chocolate mixture over the peanut butter base, spreading it into an even layer with a spatula.
06 - Refrigerate the pan for at least 2 hours, or until the chocolate topping is completely set and firm to the touch.
07 - Lift the entire slab out of the dish using the parchment overhang. Place on a cutting board and slice into 16 even squares.
08 - Keep any remaining bars in an airtight container stored in the refrigerator.
# Helpful Hints:
01 -
- Zero oven time means you can satisfy a dessert craving without heating up your entire kitchen, which is basically a superpower in July.
- The combination of salty peanut butter and sweet chocolate hits every flavor receptor at once, making it nearly impossible to stop at one bar.
02 -
- If the chocolate topping gets overheated and turns grainy or seizes, start over with fresh chips because a seized topping will never spread smoothly no matter how hard you stir.
- These bars absolutely must chill for the full two hours, and trying to cut them early will result in a messy, sliding disaster that still tastes fine but looks heartbreaking.
03 -
- Wet your fingers slightly with cold water before pressing the base mixture into the pan to prevent it from sticking to your hands.
- Score the chocolate lightly with a knife after about 30 minutes of chilling when it is just set but not rock hard, and the final cuts will be perfectly clean.