Peanut Butter Bars
Creamy peanut butter creates the rich and nutty foundation of these bars.Crushed graham crackers add structure and a delicate buttery texture.Powdered sugar provides sweetness while keeping the filling smooth.A silky chocolate topping adds a luxurious finishing layer.The entire dessert is chilled until firm and easy to slice.Serve these delicious bars cold for the perfect sweet-and-salty treat.
Ingredients
For the Peanut Butter Base
- 1 ½ cups creamy peanut butter
- ½ cup unsalted butter, melted
- 1 ¾ cups powdered sugar
- 2 cups finely crushed graham cracker crumbs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Chocolate Topping
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup creamy peanut butter
- 1 tablespoon unsalted butter or coconut oil
- A pinch of flaky sea salt, optional
Instructions
Prepare the Pan
- Line an 8×8-inch square baking pan with parchment paper, leaving some paper hanging over the sides. This makes it easier to remove the chilled bars later.
Make the Peanut Butter Mixture
- Add the melted butter, creamy peanut butter, powdered sugar, vanilla extract, and salt to a large mixing bowl. Stir until smooth and thoroughly combined.
Add the Graham Cracker Crumbs
- Gradually mix in the finely crushed graham cracker crumbs. Continue stirring until you have a thick, cohesive mixture.
Press Into the Pan
- Transfer the mixture to the prepared pan. Use a spatula, the back of a spoon, or the bottom of a measuring cup to press it firmly and evenly into the pan.
Make the Chocolate Topping
- Place the chocolate chips, peanut butter, and butter or coconut oil in a microwave-safe bowl. Heat in 20–30 second intervals, stirring between each interval, until completely smooth.
Add the Chocolate Layer
- Pour the melted chocolate over the peanut butter base. Spread it evenly with a spatula.
Chill
- Sprinkle a little flaky sea salt over the chocolate if desired. Refrigerate for approximately 2 hours, or until the bars are completely firm.
Slice and Serve
- Lift the chilled slab from the pan using the parchment paper. Allow it to sit at room temperature for about 5–10 minutes, then cut into 16 squares using a sharp knife.
Notes
- Creamy peanut butter gives the smoothest texture and easiest mixing.
- If using natural peanut butter, stir it extremely well before measuring.
- Finely crushed graham crackers help the bars hold together properly.
- Do not overheat the chocolate, as it can become thick or grainy.
- A small amount of coconut oil makes the chocolate topping smoother.
- Let the bars soften slightly before cutting for cleaner slices.
- Store the finished bars in an airtight container in the refrigerator.
- For a more intense flavor, use dark chocolate instead of semi-sweet chocolate.