Peanut Butter Chocolate Bars (Print Version)

Chewy chocolate bars layered with peanut butter—a decadent treat made easy for any dessert lover.

# Components:

→ Base Layer

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

→ Chocolate Topping

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

# Directions:

01 - Line an 8x8-inch a baking pan with parchment paper, ensuring there is overhang for easy removal convenience.
02 - In a substantial mixing bowl, combine 1 cup of creamy peanut butter, the melted unsalted butter, graham cracker crumbs, and powdered sugar. Stir until a homogenous mixture is achieved.
03 - Press the peanut butter mixture uniformly into the prepared pan. Utilize a spatula or your hands to craft a smooth and compact foundational layer.
04 - In a microwave-safe receptacle, meld the semi-sweet chocolate chips with 1/4 cup of creamy peanut butter. Microwave in 30-second increments, agitating between each, until the chocolate is fluid and smooth, typically requiring 1 to 2 minutes.
05 - Decant the liquefied chocolate mixture atop the peanut butter foundation. Spread evenly using a spatula to ensure complete coverage.
06 - Refrigerate the confection for a minimum of 40 minutes, or until the chocolate topping has solidified.
07 - Extract the set confection from the pan by gently pulling on the parchment overhang. Employ a sharp knife to divide into 16 individual bars. Serve chilled or at ambient temperature.

# Expert Advice:

01 -
  • Requires only simple pantry ingredients that come together without baking
  • Ready to slice in under an hour from start to finish
  • Great for feeding a crowd or portioning into lunchbox treats
02 -
  • Rich source of protein and healthy fats from peanut butter
  • A true freezer-friendly treat that stays fresh for weeks
  • Gluten-free friendly if you pick the right crackers
03 -
  • Use fresh graham cracker crumbs for a crisp base Stale ones get soggy fast
  • Always melt the chocolate in short microwave bursts and stir often to avoid scorching
  • A hot clean knife slices through the set chocolate for perfect edges

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