Peanut Butter Bars
These no-bake peanut butter bars feature a dense, buttery graham cracker base enriched with creamy peanut butter and finished with a smooth chocolate-peanut butter layer. Refrigeration allows the topping to set firmly while preserving the soft, rich texture beneath it.
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Ingredients
For the Peanut Butter Base
- 2 cups graham crackers finely crushed for the best texture, such as Nabisco
- 1¾ cups confectioners’ sugar
- 1 cup smooth creamy peanut butter
- 1 cup unsalted butter melted and allowed to cool
For the Chocolate-Peanut Butter Topping
- ¼ cup extra-creamy peanut butter for a particularly smooth finish
- 1½ cups high-quality semisweet chocolate chips such as Ghirardelli, or milk chocolate chips
Instructions
- Line an 8 × 8-inch or 9 × 9-inch baking dish with parchment paper or aluminum foil, leaving enough material extending over the sides to assist with removing the finished bars.
- Place the graham crackers in a resealable bag and crush them finely with a rolling pin. Alternatively, process them in a food processor until they form fine crumbs.
- Add the melted and cooled unsalted butter and 1 cup of creamy peanut butter to a large mixing bowl. Stir thoroughly until the mixture is completely smooth.
- Incorporate the confectioners’ sugar, mixing until no dry streaks remain. Gently fold in the finely crushed graham crackers until evenly distributed.
- Transfer the peanut butter mixture to the prepared baking dish. Press and level the surface with a spatula to create a uniform base.
- Combine the chocolate chips and the remaining ¼ cup of creamy peanut butter in a heatproof bowl.
- Microwave the mixture in intervals of 20 to 30 seconds, stirring after each interval, until the chocolate and peanut butter have melted into a glossy, smooth topping.
- Pour the chocolate-peanut butter mixture over the prepared base. Spread it evenly with a spatula, ensuring the entire surface is covered.
- Refrigerate the assembled bars for at least 90 minutes, or until the chocolate layer has set completely.
- Lift the chilled slab from the baking dish using the parchment paper or foil overhang. Place it on a cutting surface and divide it into squares or rectangular bars with a sharp knife.
Notes
Gently shaking the pan after adding the topping can help the chocolate mixture settle into a smoother, more even layer.
For neatly defined portions, wipe the knife clean between each cut.