Peanut Butter Chocolate Bars (Printable)

Chewy peanut butter and chocolate layered bars, ready in just 15 minutes with no baking required.

# 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 (or crushed digestive biscuits)
05 - 1/2 teaspoon vanilla extract

→ Chocolate Topping

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

# How To Make:

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, creamy peanut butter, powdered sugar, graham cracker crumbs, and vanilla extract. Stir until all ingredients are thoroughly blended and a uniform consistency is achieved.
03 - Transfer the peanut butter mixture into the prepared pan. Press firmly and evenly across the surface, smoothing the top with a spatula.
04 - Place the semi-sweet chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each burst, until the mixture is completely melted and smooth.
05 - Pour the melted chocolate-peanut butter mixture over the pressed base. Use a spatula to spread it into an even layer across the entire surface.
06 - Refrigerate the pan for at least 1 hour, or until the chocolate topping is firm to the touch and fully set.
07 - Remove the pan from the refrigerator. Lift the dessert out using the parchment overhang and cut into 16 even bars. Store any leftovers in the refrigerator.

# Expert Advice:

01 -
  • No oven required, which means you can make these even on the hottest summer day without breaking a sweat.
  • The contrast between that dense salty peanut butter base and the slick chocolate top is the kind of thing that ruins you for store bought desserts.
  • They slice cleanly and look impressive enough that people assume you spent hours on them.
02 -
  • If you skip the parchment paper and try to dig these out of the pan directly, you will end up with a crumbly mess that tastes fine but looks like a kindergarten art project.
  • Refrigerating for less than an hour means the chocolate layer will not cut cleanly and the bars will fall apart in your hands.
03 -
  • Run your knife under hot water and dry it before each cut for bakery style edges that look like they came from a professional kitchen.
  • The tablespoon of extra peanut butter in the chocolate topping is not optional, because it is the secret that keeps the layer from cracking into shards when you bite.

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