Peanut Butter Bars (Printable)

No-bake peanut butter and chocolate bars that are chewy, rich, and chilled until set—simple, crowd-pleasing dessert.

# What You'll Need:

→ Base

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

→ Chocolate Topping

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

# How to Make It:

01 - Line a 9x13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
02 - In a large mixing bowl, combine the creamy peanut butter and melted unsalted butter. Stir until completely smooth and well blended.
03 - Fold in the graham cracker crumbs and powdered sugar. Stir until the mixture is fully combined and uniform in texture.
04 - Transfer the mixture to the prepared baking dish. Press it down evenly using a spatula or your hands to create a firm, flat layer.
05 - 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 fully melted and silky smooth.
06 - Pour the melted chocolate mixture over the peanut butter base. Use a spatula to spread it into an even, smooth layer covering the entire surface.
07 - Refrigerate the bars for at least 2 hours, or until the chocolate topping is completely firm to the touch.
08 - Lift the slab out of the dish using the parchment paper overhang. Place on a cutting board and slice into 16 even bars. Serve chilled.

# Expert Tips:

01 -
  • The base comes together in one bowl with nothing more than a spatula and a little arm muscle, making it nearly impossible to mess up.
  • That chocolate peanut butter topping sets into a glossy shell that snaps when you bite into it, creating the kind of texture contrast people will chase you down for.
02 -
  • Refrigerate the bars for the full two hours before cutting, because slicing too early will give you ragged, smeared bars that fall apart in your hands.
  • Microwave the chocolate in short 30-second intervals rather than longer bursts, because scorched chocolate seizes into a grainy, unspreadable lump that cannot be rescued.
03 -
  • Run your knife under hot water and dry it before each cut for perfectly clean edges that look like they came from a bakery display case.
  • A pinch of flaky sea salt scattered over the wet chocolate topping before it sets transforms these from sweet to absolutely unforgettable with almost zero extra effort.

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