Ingredients:

  • 1 cup (225g) Unsalted butter, melted
  • 2 cups (240g) Graham cracker crumbs, finely pulsed
  • 2 cups (240g) Powdered sugar, sifted
  • 1 cup (250g) Creamy peanut butter
  • 0.5 tsp Sea salt
  • 1.5 cups (270g) Semi-sweet chocolate chips
  • 0.25 cup (65g) Creamy peanut butter

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup of creamy peanut butter. Stir until a thick, homogenous paste forms.
  3. Press the peanut butter mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or a spatula.
  4. In a microwave-safe bowl, combine the chocolate chips and the remaining 1/4 cup of peanut butter. Microwave in 30-second increments, stirring between each, until the mixture is smooth and glossy.
  5. Pour the chocolate ganache over the peanut butter base and spread to the edges using an offset spatula.
  6. Place the pan in the refrigerator and chill for at least 1 hour until the chocolate layer is firm.
  7. Lift the bars out using the parchment overhang and slice into 16 squares using a sharp knife.