Peanut Butter Chocolate Bars (Print View)

Rich layers of creamy peanut butter and semisweet chocolate create these indulgent no-bake bars

# What You'll 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:

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 of peanut butter, stirring until completely smooth.
03 - Add the powdered sugar and graham cracker crumbs to the peanut butter mixture. Stir until thoroughly combined and a thick dough forms.
04 - Press the dough evenly into the prepared baking dish, smoothing the top with a spatula to create a uniform layer.
05 - In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of peanut butter. Microwave in 20-second intervals, stirring after each burst, until fully melted and smooth.
06 - Pour the melted chocolate mixture over the peanut butter base, spreading it into an even layer across the entire surface.
07 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is firm to the touch.
08 - Lift the slab out of the pan using the parchment overhang. Cut into 16 even squares. Store any leftovers in an airtight container in the refrigerator.

# Expert Suggestions:

01 -
  • No oven required, which means you can make these even in the dead of summer when turning on the stove feels like a personal attack.
  • The combination of salty peanut butter and sweet chocolate hits every craving at once without being overly complicated.
02 -
  • If you skip the parchment paper you will be chiseling bars out of the dish with a fork and a lot of regret, so do not skip it.
  • The chocolate layer needs the full two hours to set properly, and cutting too early will give you a messy, smeared result that still tastes great but looks like a chocolate crime scene.
03 -
  • Let the melted butter cool for just a minute before mixing it with the peanut butter because too much heat can make the oils separate and create a greasy base.
  • Adding that extra peanut butter to the chocolate topping is the secret to a topping that cuts cleanly instead of shattering into shards everywhere.

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