No-Bake Peanut Butter Bars
No-Bake Peanut Butter Bars
Ingredients
- 8 tbsp salted butter
- 1 cup plus 2 tablespoons creamy peanut butter, divided
- 9 graham cracker sheets
- 2 cups powdered sugar
- 1 cup semi-sweet chocolate chips
- flaky salt
Instructions
- Line the bottom and two opposite sides of an 8×8-inch or 9×9-inch baking pan with a sheet of parchment paper long enough so that it hangs off the sides to form a sling.
- Place 1 stick salted butter in a large microwave-safe bowl. Microwave on HIGH until melted, 40 to 60 seconds. Add 1 cup of the creamy peanut butter and stir to combine. Add 2 cups powdered sugar and stir until combined.
- Place 9 graham cracker sheets in a gallon-size zip-top bag. Use a rolling pin to crush the crackers into fine crumbs (about 1 1/4 cups). Add the crumbs to the peanut butter mixture and stir to combine. Transfer to the baking pan and press into an even layer.
- Wipe out the bowl. Place 1 cup semi-sweet chocolate chip and the remaining 2 tablespoons creamy peanut butter in the bowl and microwave on HIGH, stirring halfway through, until the chocolate chips are softened enough to melt completely in the residual heat, about 40 seconds total. Spread evenly over the bars. Sprinkle with flaky salt if desired.
- Refrigerate until firm, about 2 hours. Grasping the excess parchment paper, lift the peanut butter bar slab out of the pan onto a cutting board. Cut into 16 bars.
Notes
Storage: Transfer to an airtight container, keeping each layer separated by parchment paper. Refrigerate for up to 1 week or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Unsalted butter variation: 1 stick unsalted butter and 1/4 teaspoon kosher salt can be substituted for the salted butter.
Vanilla wafer variation: Vanilla wafers can be substituted for the graham crackers. Use 3 ounces (about 36 cookies).
White chocolate chips: White chocolate chips can be substituted for the semi-sweet chocolate chips.
