Peanut Butter Bars Chocolate (Printable Version)

Rich no-bake bars combining creamy peanut butter with decadent chocolate topping.

# 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

# Directions:

01 - Line a 9x9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and 1 cup of peanut butter until smooth. Add the powdered sugar and graham cracker crumbs, then stir until a thick, uniform dough forms.
03 - Transfer the dough to the prepared baking dish and press it firmly into an even layer using a spatula. Smooth the surface so it is level.
04 - Combine the chocolate chips and remaining 1/4 cup of peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each burst, until fully melted and glossy.
05 - Pour the melted chocolate mixture over the peanut butter base and spread it into an even layer using a spatula.
06 - Refrigerate the pan for at least 2 hours, or until the chocolate topping is firm to the touch.
07 - Lift the slab out of the dish using the parchment overhang. Place on a cutting board and slice into 16 even squares.
08 - Keep any remaining bars in an airtight container stored in the refrigerator.

# Expert Hints:

01 -
  • No oven required, which means you can make these even when your kitchen feels like a sauna in summer.
  • The contrast between the salty peanut butter base and the glossy chocolate top is the kind of thing that makes people close their eyes when they take a bite.
02 -
  • If you skip the parchment paper lining, you will be chiseling bars out of the dish with a butter knife and a lot of regret.
  • Using natural peanut butter that separates will make the base greasy and crumbly instead of dense and sliceable.
03 -
  • Press a piece of plastic wrap directly against the chocolate surface before chilling to prevent condensation from marring the top.
  • Double the recipe and use a 9 by 13 inch pan if you are feeding a crowd because these disappear shockingly fast at any gathering.

Go Back