Peanut Butter Chocolate Bars (Printable Version)

Rich layers of creamy peanut butter and smooth chocolate create this irresistible no-bake treat that's ready in just 15 minutes.

# What You Need:

→ Base Layer

01 - 1 cup creamy peanut butter
02 - 1/2 cup unsalted butter, melted
03 - 2 cups powdered sugar, sifted
04 - 1 1/2 cups graham cracker crumbs

→ Chocolate Topping

05 - 1 1/2 cups semisweet chocolate chips
06 - 1/4 cup creamy peanut butter

# Directions:

01 - Line a 9x9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine the melted butter and 1 cup creamy peanut butter, stirring until completely smooth. Add the sifted powdered sugar and graham cracker crumbs, then mix thoroughly until a thick, uniform dough forms.
03 - Transfer the mixture to the prepared baking dish and press it firmly into an even layer, smoothing the surface with a spatula.
04 - Place the chocolate chips and remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each burst, until the mixture is fully melted and glossy.
05 - Pour the melted chocolate mixture over the peanut butter base, spreading it into an even layer with a spatula.
06 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is completely set and firm to the touch.
07 - Lift the slab out of the dish using the parchment overhang. Place on a cutting board and slice into 16 even squares. Store any leftovers in an airtight container in the refrigerator.

# Expert Tips:

01 -
  • No oven required, which makes these a summer kitchen lifesaver when you cannot bear to turn on the heat.
  • The peanut butter base is essentially edible cookie dough, so sneaking a spoonful before pressing it into the pan is practically mandatory.
  • They slice into neat little squares that look impressive at bake sales, potlucks, or just stacked on a plate next to the coffee pot at work.
02 -
  • Do not skip the chilling time, because cutting these too early results in a gooey mess that will not hold its shape no matter how gently you slice.
  • Store them in the refrigerator in an airtight container, since the chocolate topping softens quickly at room temperature and the layers can slide apart.
03 -
  • Wet your fingers slightly when pressing the base into the pan to keep the dough from sticking to your hands.
  • A light dusting of powdered sugar on the parchment before pressing the base prevents any sticking on the bottom.

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