No-Bake Peanut Butter Bars
Five-ingredient peanut butter bars with a rich chocolate topping.
Ingredients
8 Tabs unsalted butter with 1/4 tsp coarse salt
1 cup plus 2 T smooth peanut butter, divided
graham crackers* (about 113 grams – 1/2 cup) * or digestive/arrowroot/ biscuits or ginger snaps.
2 cups icing sugar
1 cup semi-sweet choc chips
Flaky salt, such as Maldon (optional)
1. Line the bottom and 2 opposite sides of an 8×8″ or 9×9″ baking pan with a sheet of parchment paper long enough so that it hangs off the sides to form a sling.
2. MW butter in a large microwave-safe bowl on HIGH until melted, 40-60 seconds. Add 1 cup of PB and stir to combine. Add icing sugar and stir until combined.
3. Place graham crackers in a 4.5L (v. large) zip-top bag. Use a rolling pin to crush into fine crumbs (about 1.25c). Add crumbs to PB mixture & stir to combine. Transfer to baking pan, press evenly. |
4. Wipe out the bowl. Place choc chips & remaining 2T PB in bow: MW on HIGH, stirring halfway through, until choc chips are softened enough to melt completely in the residual heat: about 40 seconds total. Spread evenly over the bars. Sprinkle with flaky salt if desired.
5. Refrigerate until firm: about 2 hours. Grasping the excess parchment paper, lift peanut butter bar out of the pan onto a cutting board. Cut into 16 bars. Thaw overnight in fridge before serving.
NOTES:
Storage: Transfer to an airtight container, keeping each layer separated by parchment paper. Refrigerate for up to 1 week or freeze for up to 3 months.