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No-Bake Chocolate Peanut Butter Bars


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Ingredients

  • 2 cups crushed graham crackers or cookies (a food processor works great here)
  • 3/4 cup butter, melted
  • 1 cup + 1/4 cup peanut butter (I only had chunky on hand, but creamy might be better)
  • 11/2 cups powdered sugar
  • 11/2 cups semisweet chocolate chunks

Instructions

  1. Mix the crushed cookies, butter, 1 cup of the peanut butter and the powdered sugar in a large bowl or in a food processor until smooth and well combined. Pour into an ungreased 9-x-9 baking dish and spread evenly. Freeze for 15 minutes.
  2. In a large microwaveable bowl, melt the chocolate and remaining 1/4 cup of peanut butter, stirring every 30 seconds until smooth. Spread in an even layer over top the hardened peanut butter mixture. Freeze for an additional 15-20 minutes.
  3. Once the chocolate shell is hard, slice into small squares and serve. Keep any leftovers refrigerated. (If there are leftovers, invite me over?)

Notes

  • My version uses Annie’s honey graham bunnies and therefore isn’t gluten-free, but the original recipe says that arrowroot cookies make a nice swap if you’re gluten-sensitive. I also used butter instead of coconut oil, since I don’t like coconut.
  • If you have a food processor, this recipe is literally no sweat, as you can crush the graham crackers in it and then use it to mix the other ingredients. Otherwise, a blender or bowl and wooden spoon work fine.