Peanut Butter Bars (Printable Version)

Chewy no-bake peanut butter bars with a graham cracker base and chocolate-peanut topping, chilled to set.

# What You'll 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 unsalted butter. Stir until completely smooth and well blended.
03 - Fold in the graham cracker crumbs and powdered sugar. Stir vigorously until the mixture is uniform and no dry pockets remain.
04 - Transfer the mixture to the prepared baking dish. Press firmly and evenly into the pan using a spatula or your hands to create a flat, compact layer.
05 - In a microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring thoroughly after each burst, until the mixture is completely melted and silky smooth.
06 - Pour the melted chocolate mixture over the peanut butter base. Use a spatula to spread it into an even layer, covering the entire surface.
07 - Refrigerate the pan for at least 2 hours, or until the chocolate topping is fully firm and set to the touch.
08 - Lift the entire slab out of the dish using the parchment paper overhang. Place on a cutting board and slice into 16 even bars. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • No oven required, which means you can make these in a dorm kitchen, a rented cabin, or during a summer heat wave without breaking a sweat.
  • The graham cracker crumb base gives them this tender, fudge-like texture that somehow tastes even better than Reese cups.
02 -
  • If you cut the bars before the chocolate is fully set, the topping will smear and the layers will separate, so patience here really pays off.
  • Microwaving the chocolate in short intervals rather than long bursts prevents scorching and keeps the topping smooth and glossy.
03 -
  • Run your knife under hot water and wipe it dry between each cut for bakery-perfect squares.
  • Let the bars sit at room temperature for five minutes before slicing because rock-hard chocolate is harder to cut cleanly.

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