Peanut Butter Chocolate Bars (Printable)

Rich, chewy no-bake bars with creamy peanut butter and smooth chocolate topping. Easy 15-minute preparation.

# What you'll need:

→ Base

01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, melted
03 - 2 cups powdered sugar
04 - 1 1/2 cups graham cracker crumbs
05 - 1/2 teaspoon vanilla extract

→ Topping

06 - 1 1/2 cups semi-sweet chocolate chips
07 - 1/4 cup creamy peanut butter

# How to make it:

01 - Line a 9x9 inch baking pan with parchment paper, allowing the edges to overhang for easy removal.
02 - In a large mixing bowl, combine the melted butter, peanut butter, powdered sugar, graham cracker crumbs, and vanilla extract. Stir until all ingredients are thoroughly blended and the mixture holds together when pressed.
03 - Transfer the peanut butter mixture into the prepared pan and press it firmly into an even layer, smoothing the surface with a spatula.
04 - Place the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture is completely melted and silky smooth.
05 - Pour the chocolate-peanut butter topping over the base layer and spread it evenly using a spatula, ensuring full coverage to the edges.
06 - Refrigerate the pan for at least 1 hour, or until the chocolate topping is firm to the touch.
07 - Remove from the refrigerator and cut into 16 even bars. Store any leftovers in an airtight container in the fridge.

# Expert Tips:

01 -
  • No oven required, which means you can make these even on the hottest summer day without heating up your entire house.
  • The combination of that dense, salty peanut butter base against the glossy chocolate top is the kind of thing that disappears from a plate in minutes.
  • You probably have most of the ingredients sitting in your kitchen right now, which makes this dangerously easy to whip up on impulse.
02 -
  • If you skip the parchment paper lining, you will be scraping peanut butter base off the bottom of your pan for days and probably ruining half the bars in the process.
  • Do not rush the chilling time because cutting into warm bars turns them into a gooey mess that looks nothing like the neat squares you are imagining.
03 -
  • Wet your hands slightly before pressing the base into the pan and the mixture will not stick to your fingers nearly as much.
  • Letting the finished bars sit at room temperature for about five minutes before cutting makes the chocolate less prone to shattering and gives you cleaner edges.

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