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
- 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
Line a 9x9 or 8x8 baking dish with parchment paper.
In a large bowl, mix Graham cracker crumbs, butter, and 1 cup peanut butter together.
Add vanilla extract and confectioner's sugar. Mix until combined.
Press the mixture to one even layer in your prepared pan.
Melt remaining peanut butter and chocolate chips until smooth. Pour over the peanut butter mixture.
Chill in the refrigerator for 2 hours. Remove from the refrigerator 10 minutes before serving.
Sprinkle sea salt over the bars, optional.
Serve and enjoy.