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Chocolate Peanut Butter Bars
These remind me of the bake sale I used to help out with when I was a kid. Someone always made chocolate peanut butter bars because they’re such a timeless favorite. This recipe is so simple and delivers every time.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Makes 24 bars 1x
- Category: Desserts
Ingredients
Scale
- Crust
- 1 cup creamy peanut butter
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar
- 3/4 cup graham cracker crumbs
- 1/2 cup coarsely chopped peanuts
- Topping
- 1 (11-ounce) package peanut butter–milk chocolate chips (see Note)
- 1/2 cup heavy whipping cream
- 1/2 cup coarsely chopped peanuts
Instructions
- For the crust: Line a 9 x 13-inch baking dish with parchment paper or waxed paper, leaving a 2-inch overhang on both long sides.
- In a stand mixer fitted with the paddle attachment, combine the creamy peanut butter and butter and beat on medium speed until smooth. With the machine running, gradually add the confectioners’ sugar and graham cracker crumbs until combined. Stir in the peanuts.
- Spread the crust mixture into the prepared pan and press it into the corners into an even layer with your fingers.
- For the topping: In a small, heavy saucepan, combine the peanut butter–milk chocolate chips and cream and heat over low heat, stirring, until the chips have melted and the mixture is smooth. Spread over the crust using an offset spatula to make a smooth layer. Sprinkle with the peanuts. Chill, uncovered, in the refrigerator for 20 minutes before cutting to serve, or cover lightly and refrigerate for up to 2 days.
- When ready to serve, use the overhanging parchment paper to lift the bars from the pan in one piece and let stand for 10 minutes before cutting into bars. Store any leftovers in the refrigerator.
Notes
- If peanut butter–milk chocolate chips are not available in your store, combine 3/4 cup chocolate chips with 3/4 cup peanut butter chips—or use 11 ounces chocolate chips, if necessary.
