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No Bake Chocolate Peanut Butter Bars With Rich Dessert Layers - Easy, Creamy, and Crowd-Pleasing

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Prep Time 15 minutes
Total Time 15 minutes
Servings 16 servings

Ingredients
  

  • Graham cracker crumbs: About 2 cups, finely crushed (from roughly 14–16 full sheets). Provides a sturdy, cookie-like base.
  • Creamy peanut butter: 1 1/4 cups for the base, plus 1/2 cup for the topping. Use a no-stir variety for best texture.
  • Unsalted butter: 1/2 cup (1 stick), melted. Helps bind the base and adds richness.
  • Powdered sugar: 2 cups, sifted if lumpy. Sweetens and sets the base with a melt-in-your-mouth texture.
  • Vanilla extract: 1 teaspoon for warmth and balance.
  • Kosher salt: 1/4 teaspoon in the base, plus flaky salt for finishing (optional).
  • Semi-sweet chocolate chips: 1 1/2 cups (about 9 ounces). Dark chocolate also works if you prefer less sweetness.
  • Coconut oil or neutral oil: 1 tablespoon. Helps the chocolate set with a silky finish (optional but helpful).
  • Equipment: 8x8-inch baking pan, parchment paper, mixing bowls, microwave-safe bowl or double boiler, spatula.

Instructions
 

  • Prepare the pan. Line an 8x8-inch pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the exposed sides so nothing sticks.
  • Mix the base. In a medium bowl, stir together graham cracker crumbs, powdered sugar, and salt. Add melted butter, 1 1/4 cups peanut butter, and vanilla. Mix until evenly combined and sandy-crumbly but cohesive.
  • Press and level. Transfer the mixture to the pan. Use a spatula or the bottom of a measuring cup to press it firmly and evenly into all corners. Aim for a smooth, compact layer.
  • Melt the chocolate. In a microwave-safe bowl, combine chocolate chips, 1/2 cup peanut butter, and coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. (Alternatively, melt over a double boiler.)
  • Top the base. Pour the warm chocolate mixture over the peanut butter base. Tilt the pan and use a spatula to spread it into an even layer.
  • Chill to set. Refrigerate for 1–2 hours, or until the chocolate is firm to the touch. For faster setting, place the pan in the freezer for 25–35 minutes.
  • Slice cleanly. Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, then cut into bars or squares. Rewarm the knife as needed for smooth edges.
  • Finish (optional). Sprinkle flaky salt on top for a sweet-salty finish, or drizzle with melted white chocolate for contrast.