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Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

In a large mixing bowl, combine the graham cracker crumbs, powdered sugar, 1 cup of melted butter, and 1 cup of creamy peanut butter for the base. Mix until well combined and a thick, uniform dough forms.

Press the peanut butter mixture evenly into the bottom of the prepared 9x13 inch pan. Use the back of a spoon or your hands to ensure it's tightly packed and smooth. Place the pan in the refrigerator to chill while you prepare the chocolate topping.

In a microwave-safe bowl, combine the semi-sweet chocolate chips, 1/2 cup of butter, and 1/4 cup of creamy peanut butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Be careful not to overheat.

Pour the melted chocolate mixture evenly over the chilled peanut butter base. Spread it gently with a spatula to create a smooth top layer.

Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate topping is firm. Once firm, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles.


Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.

In a large mixing bowl, combine the graham cracker crumbs, powdered sugar, 1 cup of melted butter, and 1 cup of creamy peanut butter for the base. Mix until well combined and a thick, uniform dough forms.

Press the peanut butter mixture evenly into the bottom of the prepared 9x13 inch pan. Use the back of a spoon or your hands to ensure it's tightly packed and smooth. Place the pan in the refrigerator to chill while you prepare the chocolate topping.

In a microwave-safe bowl, combine the semi-sweet chocolate chips, 1/2 cup of butter, and 1/4 cup of creamy peanut butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Be careful not to overheat.

Pour the melted chocolate mixture evenly over the chilled peanut butter base. Spread it gently with a spatula to create a smooth top layer.

Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate topping is firm. Once firm, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles.
