Chocolate and peanut butter is always a good idea and when you add “easy” into the mix you’ve scored the perfect dessert choice. Chocolate peanut butter bars are so versatile-pile them up with some berries and other treats on a platter for dessert or keep them in the freezer for a after school treat for the kids (or you, obviously). I use gluten free graham crackers here and you can use a vegan dark chocolate and substitute coconut oil for the butter if you’re staying away from dairy. I love using chunky peanut butter for some texture and crunch but of course feel free to use creamy. You can also totally use almond butter instead! Here’s a really fun freezer hack and a great way to keep these bars super fresh in the freezer without using a container that takes up valuable freezer space. Enjoy these yummy treats as an after school or after work indulgence or serve as a dessert!
Chocolate Peanut Butter Bars
Ingredients
- ½ cup butter melted
- 1 cup graham cracker crumbs
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract
- 1 cup + 4 tbsp crunchy natural peanut butter
- 2 cups semi-sweet chocolate chips
- sea salt optional
Instructions
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Line a 9x9 or 8x8 baking dish with parchment paper.
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In a large bowl, mix Graham cracker crumbs, butter, and 1 cup peanut butter together.
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Add vanilla extract and confectioner's sugar. Mix until combined.
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Press the mixture to one even layer in your prepared pan.
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Melt remaining peanut butter and chocolate chips until smooth. Pour over the peanut butter mixture.
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Chill in the refrigerator for 2 hours. Remove from the refrigerator 10 minutes before serving.
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Sprinkle sea salt over the bars, optional.
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Serve and enjoy.
