Peanut Butter Bars (Printable)

Chewy no-bake peanut butter bars with chocolate topping and graham cracker base. Easy to make and chill before serving.

# What You 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:

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 - Add the graham cracker crumbs and powdered sugar to the peanut butter mixture. Stir thoroughly until all ingredients are evenly distributed and a uniform dough forms.
04 - Transfer the mixture into the prepared baking dish. Press firmly and evenly across the bottom using a spatula or your hands to create a flat, compact 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 the mixture is 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, thin layer covering the entire surface.
07 - Refrigerate the dish for at least 2 hours, or until the chocolate topping is completely firm and set 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 or at room temperature.

# Expert Advice:

01 -
  • No oven required, which means you can make these even on the hottest summer day without heating up your whole kitchen.
  • The texture lands somewhere between a candy bar and a fudgy brownie, and people always assume you spent hours on them.
02 -
  • If you try to cut these before the chocolate is fully set, the topping will smear and the bars will look messy, so patience really matters here.
  • Run your knife under hot water and dry it between cuts for perfectly clean edges every single time.
03 -
  • Wet your hands slightly before pressing the base into the pan and the mixture will not stick to your fingers at all.
  • Let the bars sit at room temperature for about ten minutes before cutting so the chocolate does not shatter under the pressure of the knife.

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