Peanut Butter Bars (Printable)

Rich no-bake peanut butter bars with chocolate topping

# 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 teaspoon vanilla extract

→ Topping

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

# How-To Steps:

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. Press it down firmly and evenly using your hands or the back of a spatula, smoothing the surface.
04 - In a microwave-safe bowl, combine the semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring after each burst, until completely melted and silky smooth.
05 - Pour the melted chocolate-peanut butter mixture over the pressed base. Spread it into an even layer using a spatula, ensuring full coverage to the edges.
06 - Refrigerate the pan for at least 1 hour, or until the chocolate topping is firm to the touch and the bars are fully set.
07 - Lift the slab out of the pan using the parchment overhang. 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 in a kitchen that only has a microwave and a dream.
  • That magical pairing of salty peanut butter and sweet chocolate never, ever fails to win people over.
02 -
  • If you rush the chilling step, the chocolate layer will smear everywhere and the bars will fall apart when you try to cut them, so be patient.
  • Warming your knife under hot water and drying it before each cut gives you bakery clean edges that look almost too good to eat.
03 -
  • Let the bars sit at room temperature for about ten minutes before slicing so the chocolate does not crack and shatter under the knife.
  • Always use creamy peanut butter at room temperature for the base, because cold peanut butter makes the mixture seize up and become nearly impossible to spread evenly.

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