Have you ever had peanut butter bars fall apart because they were too crumbly? Well, worry no more! I'm the expert on making peanut butter bars because I've perfected the ideal blend of texture and flavor, ensuring they come out perfectly every single time.
Prep Time15 minutesmins
Chill Time2 hourshrs
Course: Dessert
Cuisine: American
Keyword: peanut butter bars
Servings: 16bars
Author: Beth
Ingredients
Base
½cupunsalted buttermelted and cooled, 113 grams
1cupcreamy peanut butter270 grams
2cupspowdered sugar227 grams
1cupgraham cracker crumbsthis is about 7-8 sheets of graham crackers, 100-120 grams
1tspvanilla extract
¼tspsalt
Chocolate Topping
1 ½cupsemi-sweet chocolate chips255 grams
2Tbspcreamy peanut butter
Instructions
Peanut Butter Base
Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
If using full sheets of graham crackers, pulse or blend the crackers into crumbs.
In a large mixing bowl, combine melted butter, creamy peanut butter, powdered sugar, graham cracker crumbs, vanilla extract and salt. Beat with an electric mixer on low until thick and combined.
Transfer the peanut butter mixture into the pan. Use a spatula or your hands to evenly press the mixture into the bottom of the pan, creating a smooth and compact layer.
Chocolate Topping
In a microwave-safe bowl, combine semi-sweet chocolate chips and creamy peanut butter.Microwave in 30-second intervals, stirring in between, until the chocolate chips are melted and the mixture is smooth. Be careful not to overheat. Pour the chocolate over the peanut butter base, using a spatula to spread it into an even layer.
Place the pan in the refrigerator and chill for at least 1-2 hours, or until the bars are firm and the chocolate topping is set.
Let the bars rest at room temperature for 10-15 minutes before slicing. Use a sharp knife to cut the bars into squares or rectangles. It's fine to leave them at room temperature for a couple of hours, but the chocolate will soften.