Line an 8-inch or 9-inch square dish with parchment paper or foil.
In a large bowl, combine the melted butter and 1¼ cups (330g) of peanut butter. Use a handheld electric mixer and mix on medium speed until fully combined. (You can also whisk this together by hand!)
Add the powdered sugar to the peanut butter mixture. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
Add the graham cracker crumbs and fold them into the mixture with a silicone spatula. Transfer to the lined dish and smooth into an even layer. Store in the refrigerator while you make the chocolate topping.
Add the graham cracker crumbs and fold them into the mixture with a silicone spatula. Transfer to the lined dish and smooth into an even layer. Store in the refrigerator while you make the chocolate topping.
Pour over the peanut butter base, then smooth into an even layer. Chill for at least 2 hours for the bars to set. Cut into bars and enjoy.
- Make sure the bars chill in the fridge for at least 2 hours before serving. The peanut butter mixture is quite soft at first, and it needs time to firm up and set for easy slicing.
- Use the right knife to slice the bars. A sharp chef's knife is the best option for cutting clean slices. I also found that warming the knife to slice the cold bars actually made the process even easier and helped prevent the chocolate layer from cracking. Simply run the knife under hot water for a few seconds, dry it thoroughly, and then cut. Repeat occasionally as you cut more bars.
Ingredients
Directions
Line an 8-inch or 9-inch square dish with parchment paper or foil.
In a large bowl, combine the melted butter and 1¼ cups (330g) of peanut butter. Use a handheld electric mixer and mix on medium speed until fully combined. (You can also whisk this together by hand!)
Add the powdered sugar to the peanut butter mixture. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
Add the graham cracker crumbs and fold them into the mixture with a silicone spatula. Transfer to the lined dish and smooth into an even layer. Store in the refrigerator while you make the chocolate topping.
Add the graham cracker crumbs and fold them into the mixture with a silicone spatula. Transfer to the lined dish and smooth into an even layer. Store in the refrigerator while you make the chocolate topping.
Pour over the peanut butter base, then smooth into an even layer. Chill for at least 2 hours for the bars to set. Cut into bars and enjoy.
- Make sure the bars chill in the fridge for at least 2 hours before serving. The peanut butter mixture is quite soft at first, and it needs time to firm up and set for easy slicing.
- Use the right knife to slice the bars. A sharp chef's knife is the best option for cutting clean slices. I also found that warming the knife to slice the cold bars actually made the process even easier and helped prevent the chocolate layer from cracking. Simply run the knife under hot water for a few seconds, dry it thoroughly, and then cut. Repeat occasionally as you cut more bars.