1/2 cup (115g) salted butter, melted: Use real butter for the best flavor, but you can substitute with margarine for a dairy-free version.
1 cup graham cracker crumbs (about 8 full sheets): You can make your own by pulsing graham crackers in a food processor until finely ground.
1 cup (120g) confectioners’ (powdered) sugar: Sifted to avoid lumps in your mixture.
3/4 cup + 2 tablespoons (215g) creamy peanut butter: Use commercial creamy peanut butter for consistency; natural peanut butters can be too oily.
1 cup (180g) semi-sweet chocolate chips: Quality chocolate chips will yield a richer taste.
Directions:
Prepare Baking Pan:
Line an 8×8 or 9×9 inch square baking pan with aluminum foil, ensuring that there is an overhang on the sides to lift the bars out easily. Spray lightly with non-stick spray or brush with butter.
Mix Base Layer:
In a medium bowl, thoroughly combine the melted butter, graham cracker crumbs, and powdered sugar. Mix until the mixture is homogeneous and the crumbs are well-coated with butter, resembling wet sand.
Add 3/4 cup of peanut butter to the crumb mixture. Stir until everything is evenly mixed.
Transfer this mixture to your prepared pan. Press firmly into an even layer using the back of a spoon or a spatula. The firmer the base, the easier it will be to cut the bars later.
Prepare Chocolate Topping:
In a small microwave-safe bowl, combine the chocolate chips and 2 tablespoons of peanut butter. Microwave in 30-second intervals, stirring in between, until the mixture is fully melted and smooth. Avoid overheating to prevent the chocolate from seizing.
Pour the melted chocolate over the peanut butter base, spreading it out into a smooth layer that covers the entire surface.
Chill and Set:
Refrigerate the bars until they are completely firm, which should take at least 3 hours. This step is crucial for the layers to set properly and not mix into each other.
Cutting and Serving:
Once set, remove the bars from the pan using the foil overhangs and place on a cutting board. Let them sit at room temperature for about 10 minutes to slightly soften, which makes cutting easier.
Cut into squares or rectangles as desired. Clean the knife after each cut to ensure neat edges.
Storage:
Store the bars in an airtight container in the refrigerator. They will keep fresh for 5-7 days.
If desired, these bars can also be frozen for up to 2 months. Wrap them individually in plastic wrap and thaw overnight in the refrigerator before serving.
Tips:
Variations: For a twist, sprinkle crushed peanuts or sea salt on top of the chocolate before it sets.
Serving Tip: These bars cut best when chilled but taste best at a slightly cooler than room temperature. Allowing them to warm slightly will enhance the flavors and texture.
