Go Back

Peanut Butter Bars

These no-bake peanut butter bars are a spin-off of one of my previous recipes, Peanut Butter Balls. Instead of being in truffle form, the rich peanut butter filling is set atop of a simple graham cracker crust, then topped with creamy chocolate ganache and sea salt.
5 from 1 vote
Print

Ingredients

For the graham cracker crust

  • 1 sleeve graham crackers finely crushed (9 crackers, ~1 cup crushed)
  • 6 tablespoons unsalted butter melted (salted butter is OK, just reduce salt addition later in recipe)
  • ¼ cup granulated sugar

For the peanut butter filling

  • 1 sleeve graham crackers finely crushed (9 full crackers, ~1 cup crushed)
  • 1½ cups creamy peanut butter 8 ounces
  • 1 cup unsalted butter melted (salted butter is OK, just reduce salt addition)
  • 3 cups powdered sugar
  • 1 teaspoon salt *if using salted butter, reduce salt to 1/2 teaspoon

For the topping

  • 1½ cups semi-sweet chocolate chips
  • ¾ cup heavy cream
  • ground sea salt for topping (optional)

Instructions

To make the graham cracker crust

  • Line a 9x13 pan with parchment paper or grease well. Set aside.
  • Finely crush 9 graham cracker sheets using a food processor or rolling pin.
  • In a medium bowl, add crushed graham crackers, sugar and melted butter. Mix with a fork until well combined.
  • Press the mixture down on the bottom and edges of prepared pan firmly using your fingertips or the back of a measuring cup.
  • Place the crust in the fridge for 30-60 minutes to set. *If you would like to set the crust faster, you can bake it for 10 minutes at 350 degrees. Cool completely before adding filling.

To make the peanut butter filling

  • Using a stand mixer fitted with the paddle attachment or a hand mixer, combine peanut butter, crushed graham crackers, salt and melted butter. Mix until combined.
  • Add powdered sugar, one cup at a time, until well combined.
  • Spread the mixture evenly over the graham cracker crust. Set aside.

To make the chocolate topping

  • Heat ¾ cup of heavy cream in a small saucepan on low. Heat until almost boiling.
  • Add 1½ cups of chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth. Return to heat if needed until all of the chocolate is melted.
  • Pour the chocolate over the peanut butter filling and spread evenly throughout the pan.
  • Sprinkle with sea salt if desired, then place in the refrigerator to set.
  • Once chocolate has set (1-2 hours), serve chilled or at room temperature.