Introduction

Peanut Butter Squares are a delicious no-bake treat perfect for satisfying your sweet tooth. With a crunchy graham cracker base, creamy peanut butter filling, and a silky chocolate topping, these bars are easy to make and always a hit.

The image shows a close-up of a square dessert with two layers on a white plate resting on a white marbled surface. The bottom layer is thick and beige with a smooth yet slightly crumbly texture, resembling a peanut butter base. The top layer is a thinner, smooth dark brown chocolate frosting with a glossy finish and subtle swirls. In the background, more pieces of the dessert and a white plate are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter, melted
2 ⅓ cups graham cracker crumbs (about 18 long rectangular crackers)
1 3/4 cups peanut butter, divided
2 cups powdered sugar (also known as confectioners’ sugar)
1 1/2 cups semi-sweet chocolate chips

Instructions

Step 1: Line an 8×8-inch square pan with parchment paper. Melt the butter in a microwave-safe bowl for about 1 minute, then set aside.
Step 2: Place the graham crackers in a large zip-top bag and crush them into fine crumbs using a rolling pin. Set aside.
Step 3: In a large mixing bowl, combine 1 ½ cups of peanut butter with the melted butter. Stir well with a silicone spatula until fully mixed.
Step 4: Add 1 cup of powdered sugar to the peanut butter mixture and stir until combined. Then add the remaining powdered sugar and mix until fully incorporated.
Step 5: Fold the graham cracker crumbs into the peanut butter mixture until the dough is thick and moldable.
Step 6: Press the peanut butter dough evenly into the bottom of the parchment-lined pan. Cover with a second piece of parchment paper and smooth the top by pressing gently with the bottom of a small flat measuring cup.
Step 7: In a separate bowl, combine the chocolate chips with the remaining 1/4 cup of peanut butter. Microwave at half power, stirring every 30 seconds until the mixture is smooth and combined, about 3 minutes total.
Step 8: Pour the chocolate topping over the peanut butter base and smooth it out evenly. Refrigerate the pan for 1 ½ hours to chill and set.
Step 9: Using the parchment paper, lift the peanut butter bars out of the pan onto a cutting board. Score the chocolate top gently with a knife to mark squares, then cut along the lines for even pieces. Serve cold and enjoy!

Tips & Variations

Avoid using natural peanut butter that separates with oil on top, as it can affect texture. Smooth or crunchy peanut butter both work well.
For a different twist, substitute almond butter or another nut butter instead of peanut butter.
Pressing with parchment paper helps prevent sticking and creates a smooth finish on the bars.

Storage

Store peanut butter squares in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to 2 months. Allow chilled bars to come to room temperature for a few minutes before serving for best texture.

How to Serve

The image shows a close-up of a two-layer dessert square on a white marbled surface. The bottom layer is thick, light tan, and has a soft, crumbly texture, resembling a peanut butter base. The top layer is a smooth, shiny dark chocolate coating, slightly thicker than a glaze, with subtle swirls on the surface. The sides clearly show the contrast between the dense, grainy base and the glossy, firm chocolate layer. In the background, there are blurred white plates holding similar dessert pieces and peanut butter. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, both crunchy and smooth peanut butter work well in this recipe, so choose based on your preference.

Do these bars need to be refrigerated?

Yes, refrigerating helps the peanut butter and chocolate layers set properly and makes the bars easier to cut and enjoy.