Peanut Butter Bars (Printable)

Rich, chewy peanut butter bars with graham-cracker base and chocolate topping; no-bake, chill until 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

# How To Make It:

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 - Add the graham cracker crumbs and powdered sugar to the peanut butter mixture. Stir thoroughly until all ingredients are uniformly combined and no dry pockets remain.
04 - Transfer the mixture to the prepared baking dish. Press it down firmly and evenly using a spatula or your hands to create a flat, compact layer.
05 - Place the semi-sweet chocolate chips and creamy peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each burst, until the mixture is fully melted and silky smooth.
06 - Pour the melted chocolate mixture over the peanut butter base. Use a spatula to spread it into an even, smooth layer that covers the entire surface.
07 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is completely firm and set.
08 - Lift the chilled slab out of the dish using the parchment paper overhang. Place on a cutting board and slice into 16 even bars. Serve immediately or store in the refrigerator.

# Expert Suggestions:

01 -
  • No oven required, which means you can make these even in the hottest months without breaking a sweat.
  • The graham cracker crust gives them a texture somewhere between a candy bar and a fudgy blondie.
  • They freeze beautifully, so you can stash a batch and pretend you do not know they are there until 10 PM on a Tuesday.
02 -
  • If the chocolate topping looks too thick to spread, let it sit for a minute or add a tiny splash of neutral oil to loosen it up.
  • Chilling for the full 2 hours is non negotiable because cutting too early gives you a messy, smudged topping instead of clean bars.
03 -
  • Wet your hands slightly before pressing the base into the pan to prevent the mixture from sticking to your fingers.
  • Run your knife under hot water and dry it between cuts for the neatest, cleanest bar edges you have ever seen.

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