INGREDIENTS
Base
- ½ cup unsalted butter, melted and cooled
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 cup graham cracker crumbs, this is about 7-8 sheets of graham crackers
- 1 tsp. vanilla extract
- ¼ tsp. salt
Chocolate Topping
- 1 ½ cup semi-sweet chocolate chips
- 2 Tbsp. creamy peanut butter
INSTRUCTIONS
Peanut Butter Base
- Line an 8×8 or 9×9 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.
