Ingredients:

  • 1.5 cups (260g) creamy peanut butter
  • 2 cups (240g) powdered sugar, sifted
  • 1.5 cups (150g) graham cracker crumbs
  • 0.5 cup (115g) unsalted butter, melted
  • 1.5 cups (250g) semi-sweet chocolate chips
  • 2 tbsp (32g) creamy peanut butter (for topping)

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large mixing bowl, combine the melted unsalted butter, 1.5 cups of creamy peanut butter, graham cracker crumbs, and sifted powdered sugar. Stir until the mixture reaches the consistency of damp sand that holds together when pressed.
  3. Transfer the mixture to the prepared pan and press down firmly and evenly using the bottom of a flat measuring cup to ensure structural integrity.
  4. In a microwave-safe bowl, combine the chocolate chips and the remaining 2 tablespoons of peanut butter. Heat in 30-second intervals, stirring until completely smooth.
  5. Pour the melted chocolate mixture over the peanut butter base and spread evenly with an offset spatula.
  6. Refrigerate for at least 1 hour until the bars are firm. Lift the parchment paper handles to remove from the pan and slice into 16 squares.