Chocolate Peanut Butter Squares
This no bake peanut butter bars recipe is next-level delicious! With the addition of mini peanut butter cups to the filling, each bar has that decadent peanut butter filling and rich chocolate layer on top that you expect from traditional peanut butter bars. Made with only 7 ingredients!
Servings: 16 bars
Ingredients
- 8 full sheets graham crackers crushed (about 1 cup)
- ½ cup (113g) unsalted butter1 melted
- ½ teaspoon ground cinnamon
- 1 and ½ cups (180g) powdered sugar
- 1 cup (256g) creamy peanut butter not natural
- 30 mini peanut butter cups
- 1 cup (170g) semi-sweet chocolate chips2
Instructions
- Line an 8” square pan (I prefer a platform pan here) with aluminum foil or parchment paper. Set aside.
- Pour the graham cracker crumbs into a medium size bowl, then add the melted butter and cinnamon, then stir with a large spatula to combine.8 full sheets graham crackers, ½ cup (113g) unsalted butter1, ½ teaspoon ground cinnamon
- Add the powdered sugar and peanut butter and continue to mix until thoroughly combined. Mixture will be thick and you may need to use your hands.1 and ½ cups (180g) powdered sugar, 1 cup (256g) creamy peanut butter
- Press a little more than ⅓ of the mixture into the prepared pan. Again, mixture will be thick and sticky, so lightly coat your fingers in powdered sugar if it's too sticky for you to handle.
- Press the mini peanut butter cups into the peanut butter layer in rows (does not have to be perfect), then press the remaining peanut butter layer into the pan, covering the peanut butter cups. It's ok if some of them are peeking out, but try to press the mixture in evenly. Set aside.30 mini peanut butter cups
- Melt the chocolate chips in the microwave or on the stove, stirring until smooth.1 cup (170g) semi-sweet chocolate chips2
- Pour the melted chocolate onto the peanut butter bars and use an offset spatula to spread it out evenly. You don't need to rush, but work quickly so the melted chocolate doesn't melt the peanut butter layer too much.
- Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting to avoid cracks in the top chocolate layer. Serve chilled. Store leftovers in the refrigerator up to 1 week.
Notes
- Butter: I always prefer unsalted butter in recipes, but you're welcome to use salted if that's your preference. Taste the mixture before pressing into the prepared pan and add up to ¼ teaspoon of salt if you want it saltier.
- Chocolate chips: you can use melted bar chocolate if you prefer. You can also put any variety of chocolate on top! Also consider using half chocolate and half peanut butter chips for an even more peanut buttery flavor.
- Double the recipe: to double this recipe, use a 9" x 13" baking pan instead.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1bar | Calories: 282kcal | Carbohydrates: 17g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 121mg | Potassium: 203mg | Fiber: 2g | Sugar: 12g | Vitamin A: 190IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg
