I’m pretty sure this recipe or some version of it has been around for a long time. There’s usually at least a couple of good reasons that a recipe has that kind of staying power. In the case of these bars, it’s not only that they’re delicious, but they are also ridiculously simple to make.
They are touted as tasting like peanut butter cups. The texture is very much like that. But, Quinn and I both thought they had more of a Butterfinger taste. Either way, they’re surprisingly good for the tiny amount of effort involved in making them.
You only need a handful of ingredients to create these beauties. And, you probably have those ingredients in your kitchen right now. I so should have timed the process, but I had these made and chilling in about 10 minutes. One bowl, a few measuring cups, and no oven time at all. The hardest part of making these may be waiting on them to chill.
These bars are an ideal quick dessert for chocolate and peanut butter fans. They offer the dessert trifecta – simple, quick, delicious. They’re great for sharing, but don’t be ashamed to stick them in the refrigerator and grab one whenever you need a sweet fix.
- 2 & 1/2 cups confectioners' sugar
- 1 & 1/2 cups graham cracker crumbs
- 1 cup peanut butter (smooth or crunchy)
- 1 cup unsalted butter, melted
- 1/4 to 1/2 teaspoon salt, optional*
- 1 & 1/3 cups (8 ounces) semisweet chocolate chips
Lightly grease a 9" x 13" pan.
Combine confectioners' sugar, graham cracker crumbs, peanut butter, and melted butter until well-mixed.
Spread mixture evenly in prepared pan. Place in refrigerator for 10 minutes.
Place chocolate chips in a microwave-safe bowl. Heat in microwave at half-power in 30-second intervals until chocolate melts when stirred.
Spread melted chocolate over chilled peanut butter layer. Place the pan in the refrigerator for at least an hour.
After the bars have chilled, let them sit at room temperature for about 10 minutes before cutting into bars.
*I like to add some salt to these. Adjust the amount to your taste, considering how salty your peanut butter is.
Recipe adapted from King Arthur Flour.