No Bake Chocolate Peanut Butter Squares Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup (115g) salted butter, melted* 1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers) 2 cups (240g) confectioners’ sugar 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided 1 cup (180g) semi-sweet chocolate chips
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Directions: |
Directions:Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
Melt the remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over the peanut butter layer.
Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
Cover leftover bars tightly and refrigerate for up to 1 week. |
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Number Of
Servings: |
Number Of
Servings:20 - 24 squares |
Personal
Notes: |
Personal
Notes: Notes Freezing Instructions: Cover bars tightly, as a whole or cut into individual squares, and freeze for up to 3 months. I simply line the squares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
Butter: Unsalted butter can be used instead. Add 1/4 teaspoon salt with the peanut butter in step 2.
Peanut Butter: For best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy. I do not recommend oily or natural-style peanut butter for this recipe.
This recipe was updated in 2019 with more confectioners’ sugar and peanut butter to produce thicker bars.
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