Easy Peanut Butter Bars

How to Make Easy Peanut Butter Bars

1. 1

   Step 1: Combine dry ingredients

   Active 8 min

   Line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang for easy removal. In a medium bowl, stir together 2 cups (about 200 g) graham cracker crumbs, 1 1/2 cups (about 180 g) powdered sugar, and 1/4 tsp salt until evenly combined.

   For this step

   • 2 cupsgraham cracker crumbs
   • 1 1/2 cupspowdered (confectioners') sugar
   • 1/4 tspsalt
   
2. 2

   Step 2: Melt butter and peanut butter, then mix

   Active 7 min

   In a small saucepan over low heat or in a microwave-safe bowl (30–40 seconds), melt 1/2 cup (113 g) unsalted butter with 1 1/2 cups (about 360 g) of the creamy peanut butter, stirring until smooth. Remove from heat and stir in 1 tsp vanilla. Pour the warm peanut-butter mixture over the dry ingredients and mix until fully combined and uniform. (Reserve 2 tbsp / about 30–32 g of the peanut butter for the chocolate topping — this recipe uses a total of 1 5/8 cups / ~390 g.)

   For this step

   • 1/2 cupunsalted butter
   • 1 5/8 cupscreamy peanut butter (total)
   • 1 tspvanilla extract
   
3. 3

   Step 3: Press mixture into pan and chill

   Active 5 min · Passive 60 min

   Transfer the peanut-butter mixture into the prepared 8x8 pan and press it firmly and evenly into the bottom using a spatula or the back of a measuring cup. Smooth the surface for an even top. Chill in the refrigerator until firm, about 60 minutes.
   
4. 4

   Step 4: Make the chocolate-peanut topping

   Active 5 min

   Place 1 cup (about 170 g) semisweet chocolate chips in a microwave-safe bowl. Add the reserved 2 tbsp (about 30 g) peanut butter. Microwave in 20-second bursts, stirring between intervals, until the chocolate is melted and the mixture is glossy and pourable (about 1–2 minutes total).

   For this step

   • 1 cupsemisweet chocolate chips
   
5. 5

   Step 5: Top, set, and slice

   Active 2 min · Passive 15 min

   Pour the warm chocolate-peanut topping over the chilled base and spread evenly with an offset spatula. Return the pan to the refrigerator and chill another 15 minutes to set. Using the parchment overhang, lift the block from the pan and slice into 12 bars with a sharp knife. Serve chilled or at cool room temperature; store in an airtight container in the fridge up to 1 week.
   

1. Line an 8x8-inch (20x20 cm) pan with parchment, leaving an overhang for easy removal. In a medium bowl, stir together 2 cups (about 200 g) graham cracker crumbs, 1 1/2 cups (about 180 g) powdered sugar, and 1/4 tsp salt until evenly combined.
2. In a small saucepan over low heat or in a microwave-safe bowl (30–40 seconds), melt 1/2 cup (113 g) unsalted butter with 1 1/2 cups (about 360 g) of the creamy peanut butter, stirring until smooth. Remove from heat and stir in 1 tsp vanilla. Pour the warm peanut-butter mixture over the dry ingredients and mix until fully combined and uniform. (Reserve 2 tbsp / about 30–32 g of the peanut butter for the chocolate topping — this recipe uses a total of 1 5/8 cups / ~390 g.)
3. Transfer the peanut-butter mixture into the prepared 8x8 pan and press it firmly and evenly into the bottom using a spatula or the back of a measuring cup. Smooth the surface for an even top. Chill in the refrigerator until firm, about 60 minutes.
4. Place 1 cup (about 170 g) semisweet chocolate chips in a microwave-safe bowl. Add the reserved 2 tbsp (about 30 g) peanut butter. Microwave in 20-second bursts, stirring between intervals, until the chocolate is melted and the mixture is glossy and pourable (about 1–2 minutes total).
5. Pour the warm chocolate-peanut topping over the chilled base and spread evenly with an offset spatula. Return the pan to the refrigerator and chill another 15 minutes to set. Using the parchment overhang, lift the block from the pan and slice into 12 bars with a sharp knife. Serve chilled or at cool room temperature; store in an airtight container in the fridge up to 1 week.