Peanut Butter Chocolate Bars (Print Version)
Rich, chewy layers of creamy peanut butter and smooth chocolate create this irresistible no-bake dessert.
# 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 tsp vanilla extract
→ Topping
06 - 1 1/2 cups semi-sweet chocolate chips
07 - 1/4 cup creamy peanut butter
# How to Cook:
01 - Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later.
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 the mixture holds together when pressed.
03 - Transfer the peanut butter mixture into the prepared pan and press it down firmly into an even layer, smoothing the surface with a spatula.
04 - In a microwave-safe bowl, combine the semi-sweet chocolate chips and peanut butter. Microwave in 30-second intervals, stirring after each burst, until completely melted and glossy smooth.
05 - Pour the melted chocolate-peanut butter mixture over the pressed base and spread it into an even layer using a spatula.
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 slab from the pan using the parchment overhang and cut into 16 even squares. Store any leftovers in an airtight container in the refrigerator.
# Expert Advice:
01 -
- No oven required, which means you can make these even on the laziest of afternoons without heating up the kitchen.
- The contrast between the salty peanut butter base and the slick chocolate top is the kind of thing that makes people close their eyes when they take a bite.
- They slice beautifully and hold their shape, making them surprisingly elegant for something that takes almost no effort.
02 -
- If you rush the chilling time the chocolate layer will smear when you cut and the bars will not hold their shape.
- Letting the bars sit at room temperature for about five minutes before slicing prevents the chocolate from cracking unpredictably.
- These store well in the fridge for up to a week but the texture is best on day one or two.
03 -
- Wet your fingers slightly when pressing the base into the pan to keep the mixture from sticking to your hands.
- Score the chocolate lightly with a knife after about 30 minutes of chilling so the final cuts come out cleaner and more precise.