Peanut Butter Chocolate Bars (Printable)
Rich, creamy peanut butter base topped with decadent chocolate. No baking required.
# 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:
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 until smooth. Add the powdered sugar and graham cracker crumbs, stirring until well blended and a thick dough forms.
03 - Press the peanut butter mixture evenly into the prepared baking dish, smoothing the top with a spatula.
04 - In a microwave-safe bowl, combine the chocolate chips and remaining 1/4 cup peanut butter. Microwave in 20-second intervals, stirring after each burst, until completely melted and smooth.
05 - Pour the melted chocolate mixture over the peanut butter base, spreading it into an even layer.
06 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is set and firm to the touch.
07 - Lift the chilled slab out of the pan using the parchment overhang. Cut into 16 even squares using a sharp knife.
# Expert Tips:
01 -
- No oven required, which means you can make these even in a shoebox apartment with a microwave and a dream.
- The base comes together in one bowl with ingredients you probably already have hiding in your pantry right now.
02 -
- Chilling for less than two hours is the number one reason the chocolate layer smears and the base falls apart when you try to cut.
- Adding a generous sprinkle of flaky sea salt on top of the wet chocolate layer before chilling transforms these from good to genuinely memorable.
03 -
- Wet your hands slightly before pressing the base into the pan and the dough will not stick to your fingers at all.
- The small amount of peanut butter mixed into the chocolate topping is the secret that keeps it from cracking when you slice through cold bars.