Peanut Butter Bars (Print Page)

Chewy peanut butter bars topped with melted chocolate. Ready in 15 minutes, no baking required.

# What You Need:

→ Base

01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, melted
03 - 2 cups graham cracker crumbs
04 - 2 cups powdered sugar

→ Chocolate Topping

05 - 1 1/2 cups semi-sweet chocolate chips
06 - 1/4 cup creamy peanut butter

# Directions:

01 - Line a 9x13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
02 - In a large mixing bowl, combine the creamy peanut butter and melted butter. Stir until completely smooth and well blended.
03 - Add the graham cracker crumbs and powdered sugar to the peanut butter mixture. Stir until all ingredients are fully incorporated and the mixture is uniform in texture.
04 - Transfer the mixture to the prepared baking dish and press it down evenly using a spatula or your hands. Make sure the surface is flat and compact.
05 - In a microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth.
06 - Pour the melted chocolate mixture over the peanut butter base. Use a spatula to spread it into an even layer across the entire surface.
07 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is fully set and firm to the touch.
08 - Lift the bars out of the dish using the parchment paper overhang. Place on a cutting board and cut into 16 even squares. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • No oven required, which means your kitchen stays cool and you can have dessert without breaking a sweat.
  • The graham cracker crust soaked into the peanut butter base creates this tender, fudgy texture that tastes far more indulgent than the effort suggests.
02 -
  • If the base feels too sticky to press evenly, wet your hands slightly and it will spread without clinging to your fingers.
  • Chilling longer than two hours is fine, but let the pan sit at room temperature for ten minutes before slicing so the chocolate does not shatter.
03 -
  • Use a plastic bench scraper to press the base into the pan for perfectly flat results without sticky fingers.
  • Let the chocolate topping cool just slightly before pouring it over the base so it spreads thick and luxurious rather than running too thin at the edges.

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