It was one of those days I always look forward to…chocolate and peanut butter together again!
Shhhhh…It’s pretty much one of those days several times a week, but who’s counting, right? 🙂
Don’t these Peanut Butter Bars look absolutely delicious?
They resemble a cross mix of Reese’s Peanut Butter Cups & Butterfingers. Sounds good to me! I don’t know who invented these little gems, it’s a very popular recipe that’s been around for a very long time, and because this recipe is so good, it stays on everyone’s ‘chocolate & peanut butter radar’.
They are so easy to make, because they are no-bake. The hardest part of this home-made treat, is waiting for them to chill, so you can indulge, by serving yourself a delicious square or two (or three, but who’s counting?)!
Perfect for sharing or when you want to indulge that sweet tooth every now and then, you can keep the remainder in the fridge, when you’re not scarfing them down. 🙂
Yes, I know this! Irresistible. Addicting. PB&C Lover.
Or double the recipe and use a 9×13 pan. 🙂
Peanut butter and chocolate fans, will love these too!
- 1/2 cup salted butter 1 stick, melted
- 1 cup graham cracker crumbs
- 1 cup confectioners' sugar
- 3/4 cup creamy peanut butter
- 2 Tablespoons creamy peanut butter
- 1 cup semi-sweet chocolate chips
Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until well blended.
Stir in 3/4 cup of peanut butter and then spread into prepared baking pan.
Chill the peanut butter-graham cracker base layer for 20 minutes before adding the warm chocolate peanut butter layer.
While the peanut butter-graham cracker layer is chilling, in a small bowl, microwave the 2 tablespoons of peanut butter with the chocolate chips until melted and then stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least an hour.
Allow to sit at room temperature for 10 minutes before cutting into any size you would like.
Bars stay fresh stored in the refrigerator. Serve chilled.
You can double the recipe and use a 9x13 pan.