Salted Chocolate Peanut Butter Bars
Salted Chocolate Peanut Butter Bars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 2 min
- 2
In a medium bowl, combine the graham cracker crumbs and 1/4 cup of powdered sugar. Pour in the 1/2 cup of melted unsalted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min
- 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, compact crust. Place the pan in the refrigerator to chill for 15 minutes while you prepare the filling.
⏱️ 15 min00
- 4
In a separate medium bowl, combine the creamy peanut butter, 1 1/2 cups of powdered sugar, 1/2 cup of melted unsalted butter, and vanilla extract. Mix with a spatula or electric mixer on low speed until the mixture is smooth and creamy.
⏱️ 5 min
- 5
Spread the peanut butter filling evenly over the chilled graham cracker crust. Return the pan to the refrigerator.
⏱️ 3 min00
- 6
Prepare the chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1/4 cup of unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate and butter in a double boiler over simmering water.
⏱️ 5 min
- 7
Pour the melted chocolate topping over the peanut butter layer, spreading it evenly with a spatula. Immediately sprinkle the flaky sea salt over the chocolate while it is still wet.
⏱️ 2 min
- 8
Refrigerate the bars for at least 2 hours, or until the chocolate topping is completely set and firm. For best results, chill overnight.
⏱️ 120 min00
- 9
Once firm, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and cut into 4 large squares or 12-16 smaller bars, depending on desired serving size. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Chocolate Peanut Butter Bars
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 2 min - 2
In a medium bowl, combine the graham cracker crumbs and 1/4 cup of powdered sugar. Pour in the 1/2 cup of melted unsalted butter and mix until the crumbs are evenly moistened.
⏱️ 3 min - 3
Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, compact crust. Place the pan in the refrigerator to chill for 15 minutes while you prepare the filling.
⏱️ 15 min00 - 4
In a separate medium bowl, combine the creamy peanut butter, 1 1/2 cups of powdered sugar, 1/2 cup of melted unsalted butter, and vanilla extract. Mix with a spatula or electric mixer on low speed until the mixture is smooth and creamy.
⏱️ 5 min - 5
Spread the peanut butter filling evenly over the chilled graham cracker crust. Return the pan to the refrigerator.
⏱️ 3 min00 - 6
Prepare the chocolate topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and 1/4 cup of unsalted butter. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, melt the chocolate and butter in a double boiler over simmering water.
⏱️ 5 min - 7
Pour the melted chocolate topping over the peanut butter layer, spreading it evenly with a spatula. Immediately sprinkle the flaky sea salt over the chocolate while it is still wet.
⏱️ 2 min - 8
Refrigerate the bars for at least 2 hours, or until the chocolate topping is completely set and firm. For best results, chill overnight.
⏱️ 120 min00 - 9
Once firm, use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and cut into 4 large squares or 12-16 smaller bars, depending on desired serving size. Serve chilled.
⏱️ 5 min