Chocolate Peanut Butter Bars
No-bake peanut butter and graham cracker bars topped with a silky chocolate ganache layer — the treat I have to physically ration myself around.
- Prep Time
- 15 min
- Cook Time
- 0 min
- Total Time
- 15 min
- Servings
- 16 bars
As a teenager, I remember helping my mom make chocolate peanut butter bars for the first time — and I'm still not sure if that was a good idea or a terrible one, because I ate the whole batch in two days. My dad went looking for one and came up empty, which sparked a minor investigation. It wasn't me. It was the dog. Or the neighbor kid. Definitely not me, despite the stomach ache that said otherwise.
Making these again as an adult, some things never change — I found myself back in the kitchen the next night pulling out "just one more." At least I didn't finish the whole pan this time.
My family is full of peanut butter fanatics, so these are a guaranteed hit whenever everyone comes over. My brother once told me he feels like Hansel walking into my house because I'm always trying to fatten everyone up. I can't say he's wrong.
Ingredients
For the Peanut Butter Layer
- 1/2 cup unsalted butter, softened
- 1 3/4 cups confectioners sugar
- 1 cup creamy peanut butter
- 3/4 cup graham cracker crumbs
For the Chocolate Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- 1Line a square 8x8 inch pan with foil, leaving overhang on the sides, and rub the foil with a little butter.
- 2In a medium saucepan, melt the 1/2 cup butter over low heat. Remove from heat and stir in the confectioners sugar until smooth.
- 3Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the mixture into the prepared pan in an even layer.
- 4Heat the heavy cream in a microwave-safe container for 60-90 seconds, just until it starts to bubble. Pour over the chocolate chips and let sit for 1 minute.
- 5Whisk together until the chocolate is completely melted, then pour over the peanut butter layer and smooth into an even layer.
- 6Refrigerate for at least 30 minutes to set. Lift out using the foil overhang, place on a cutting board, and slice into 16 bars.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 1 week.
