You won't believe how easy this 80s classic is #nostalgia #dessert
These no bake peanut butter bars are an easy no bake dessert made with creamy peanut butter, graham cracker crumbs, and a smooth chocolate topping. These bars come together in one bowl with no mixer. And the perfect make-ahead dessert for parties, holidays, or when you need an easy homemade treat fast. Just 7 ingredients is all you need!
For the full printable recipe: https://www.bostongirlbakes.com/no-bake-peanut-butter-bars/
Ingredients
For the peanut butter bars
½ cup (1 sticks, 113 g) salted butter *see note
1 cup (270 g) creamy peanut butter (not natural style)
½ teaspoon vanilla extract
1 cup graham cracker crumbs (about 8 full sheets)
2 cups (240 g) powdered sugar
For the topping
1 ½ cup (255 g) semi-sweet or milk chocolate chips
2 teaspoon coconut oil butter or shortening
Instructions
Line a 8x8 or 9x9 square baking pan with parchment paper. Set aside.
In a medium microwave safe bowl, heat the butter and peanut butter until the butter is melted. Then stir until smooth with a wooden spoon or spatula. ½ cup (1 sticks, 113 g) salted butter 1 cup (270 g) creamy peanut butter (not natural style)
Add in the vanilla, graham cracker crumbs, and powdered sugar together until evenly combined. Spread into prepared baking pan. Use clean hands to press into an even layer. 1 cup graham cracker crumbs (about 8 full sheets) 2 cups (240 g) powdered sugar ½ teaspoon vanilla extract
In a small bowl, melt together the coconut oil (butter or shortening) and chocolate chips. Stir until smooth. You can do this in the microwave in 30 second intervals, or in a small saucepan on the stovetop over low heat. Spread over peanut butter layer. 1 ½ cup (255 g) semi-sweet or milk chocolate chips 2 teaspoon coconut oil
Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting.
Notes
Butter: You can also use salted butter. Just add a pinch of salt.
Creamy peanut butter: Use regular peanut butter like Jif or Skippy, not natural style which can be too oily.
Graham cracker crumbs: If you can find graham crackers, try using digestive biscuits or Nilla wafers.
Storage: Store the peanut butter bars in an airtight container in the refrigerator for up to 1 week. I actually think they taste even better chilled. To freeze baked bars, place sliced bars in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 3 months. To serve from frozen, allow the bars to thaw overnight in the refrigerator or sit at room temperature for about 20 to 30 minutes before serving.
For the full printable recipe: https://www.bostongirlbakes.com/no-bake-peanut-butter-bars/
Ingredients
For the peanut butter bars
½ cup (1 sticks, 113 g) salted butter *see note
1 cup (270 g) creamy peanut butter (not natural style)
½ teaspoon vanilla extract
1 cup graham cracker crumbs (about 8 full sheets)
2 cups (240 g) powdered sugar
For the topping
1 ½ cup (255 g) semi-sweet or milk chocolate chips
2 teaspoon coconut oil butter or shortening
Instructions
Line a 8x8 or 9x9 square baking pan with parchment paper. Set aside.
In a medium microwave safe bowl, heat the butter and peanut butter until the butter is melted. Then stir until smooth with a wooden spoon or spatula. ½ cup (1 sticks, 113 g) salted butter 1 cup (270 g) creamy peanut butter (not natural style)
Add in the vanilla, graham cracker crumbs, and powdered sugar together until evenly combined. Spread into prepared baking pan. Use clean hands to press into an even layer. 1 cup graham cracker crumbs (about 8 full sheets) 2 cups (240 g) powdered sugar ½ teaspoon vanilla extract
In a small bowl, melt together the coconut oil (butter or shortening) and chocolate chips. Stir until smooth. You can do this in the microwave in 30 second intervals, or in a small saucepan on the stovetop over low heat. Spread over peanut butter layer. 1 ½ cup (255 g) semi-sweet or milk chocolate chips 2 teaspoon coconut oil
Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting.
Notes
Butter: You can also use salted butter. Just add a pinch of salt.
Creamy peanut butter: Use regular peanut butter like Jif or Skippy, not natural style which can be too oily.
Graham cracker crumbs: If you can find graham crackers, try using digestive biscuits or Nilla wafers.
Storage: Store the peanut butter bars in an airtight container in the refrigerator for up to 1 week. I actually think they taste even better chilled. To freeze baked bars, place sliced bars in a freezer-safe container with parchment paper between layers to prevent sticking. Freeze for up to 3 months. To serve from frozen, allow the bars to thaw overnight in the refrigerator or sit at room temperature for about 20 to 30 minutes before serving.
