“It’s like peanut butter and chocolate. Each is great, but they’re better together.” -Richard Whitehead
This is a No-Bake dessert – no need to heat up the stove during a heat wave! One bite and you’re smitten — the chocolate hits your taste buds and your brain’s pleasure centers light up. The taste, smell and texture of chocolate and peanut butter together make a winning trio.
After cutting these into bars, gently place them in cupcake liners that coincide with seasons/holidays/celebrations for an even prettier presentation.
Chocolate Peanut Butter Bars with Graham Cracker Crust Recipe
Ingredients
For the crust:
1-1/4 cups smooth peanut butter
1-1/2 sticks of butter, softened
2 cups of confectioners sugar
3 cups of graham crackers crumbs (best made by a food processor)
1/2 cup chocolate chips
For the top layer:
1-1/2 cups chocolate chips
3/4 cup peanut butter
1/2 cup Reese's® Peanut Butter Morsels, chopped walnuts, or crushed peanuts (optional for garnish on top)
Instructions
For the crust:
- Lightly grease a 13x9x2-inch pan.
- Beat 1-1/4 cups of peanut butter and 1-1/2 sticks of butter in a standard mixer until smooth and creamy.
- Slowly add 1 cup of confectioners sugar. When incorporated, slowly add the other cup.
- Now add the graham cracker crumbs and chocolate chips.
- Press evenly into prepared pan. Press down with spatula until even.
For the Top Layer:
- Melt 1-1/2 cups chocolate chips and peanut butter over a double boiler until smooth.
- Pour over top of crust, spread evenly.
- Optional: Garnish with Reese's® Peanut Butter Morsels, chopped walnuts, or crushed peanuts.
- Refrigerate for at least 1 hour before cutting into bars.
- Store in refrigerator.
Notes
As I've mentioned in a previous post, use a double boiler when melting chocolate and peanut butter together. If you don’t have one, think about adding this to your “must haves” for baking. A double boiler provides gentle, indirect heat to whatever you’re cooking, especially chocolate – it melts it beautifully, and looks professional atop a treat like these! Cutting the bars in the pan: Cutting straight through the middle on both sides to form 4 large squares is an easy way to get them out of the pan. Using a metal spatula, lift each square out one at a time, and place on a cutting board. With a large sharp knife, carefully cut into desired size squares for placement in cupcake liners.
