Loading...

Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.

In a large mixing bowl, combine the graham cracker crumbs and powdered sugar. Stir until well mixed.

Add the 1 cup of creamy peanut butter and 1/2 cup of melted unsalted butter to the crumb mixture. Mix thoroughly with a sturdy spoon or your hands until a thick, uniform dough forms.

Press the peanut butter mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to compact it firmly. Place the pan in the refrigerator to chill while you prepare the topping.

In a microwave-safe bowl, combine the semi-sweet chocolate chips, 1/2 cup of creamy peanut butter, and 1/4 cup of melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, melt over a double boiler.

Pour the chocolate-peanut butter topping over the chilled base in the pan. Spread it evenly with a spatula.

Return the pan to the refrigerator and chill for at least 2 hours, or until the bars are firm enough to cut.

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 16 squares or desired bar shapes. Store leftovers in an airtight container in the refrigerator.


Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.

In a large mixing bowl, combine the graham cracker crumbs and powdered sugar. Stir until well mixed.

Add the 1 cup of creamy peanut butter and 1/2 cup of melted unsalted butter to the crumb mixture. Mix thoroughly with a sturdy spoon or your hands until a thick, uniform dough forms.

Press the peanut butter mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your hands to compact it firmly. Place the pan in the refrigerator to chill while you prepare the topping.

In a microwave-safe bowl, combine the semi-sweet chocolate chips, 1/2 cup of creamy peanut butter, and 1/4 cup of melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Alternatively, melt over a double boiler.

Pour the chocolate-peanut butter topping over the chilled base in the pan. Spread it evenly with a spatula.

Return the pan to the refrigerator and chill for at least 2 hours, or until the bars are firm enough to cut.

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 16 squares or desired bar shapes. Store leftovers in an airtight container in the refrigerator.
