Description
These Halfway to Heaven Peanut Butter Bars offer a rich, no-bake treat combining a buttery graham cracker crust with creamy peanut butter and a luscious chocolate ganache topping. Perfectly sweet and easy to make, they’re ideal for dessert or a special snack.
Ingredients
Scale
Peanut Butter Base
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 cup creamy peanut butter
Chocolate Ganache
- 1 1/2 cups semisweet chocolate chips
- 1/4 cup creamy peanut butter
Instructions
- Prepare the Peanut Butter Bars: Line a 9×13 inch baking dish with parchment paper to prevent sticking and make removal easier.
- Mix the Base Ingredients: In a large bowl, combine melted butter, graham cracker crumbs, powdered sugar, and 1 cup of creamy peanut butter. Stir thoroughly until the mixture is smooth and fully incorporated.
- Form the Crust: Press the peanut butter mixture evenly and firmly into the bottom of the prepared baking dish, creating a solid base layer for the bars.
- Prepare the Chocolate Ganache: In a microwave-safe bowl, combine semisweet chocolate chips with 1/4 cup creamy peanut butter. Heat in 30-second intervals, stirring well between each, until the mixture is smooth and completely melted.
- Assemble the Bars: Pour the melted chocolate peanut butter ganache evenly over the pressed peanut butter crust, smoothing it out with a spatula or back of a spoon for an even layer.
- Chill to Set: Refrigerate the assembled bars for at least 1 hour, or until the chocolate topping is firm and set.
- Serve: Once set, remove from the refrigerator, cut into 24 squares, and serve chilled or at room temperature for optimal texture and flavor.
Notes
- You can substitute crunchy peanut butter if you prefer added texture.
- Make sure to melt the chocolate and peanut butter gently to avoid burning the chocolate.
- For easier cutting, let the bars sit at room temperature for 10 minutes before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well; thaw in the refrigerator before serving.
