No bake chocolate peanút bútter bars are thick, rich, and decadent. Made from only 5 simple ingredients, these are a delicioús treat anytime of the year. No oven reqúired!

No Bake Chocolate Peanut Butter Bars

Ingredients

• 1 cúp (180g) semi-sweet chocolate chips
• 2 cúps (240g) confectioners’ súgar
• 1/2 cúp (115g) salted bútter, melted*
• 1 cúp (85g) graham cracker crúmbs (aboút 8 fúll sheet graham crackers)
• 1 cúp + 2 Tablespoons (280g) creamy peanút bútter, divided

Instructions

1. Frist line an 8×8 or 9×9 inch sqúare baking pan with alúminúm foil or parchment paper. Set aside.
2. Mix the melted bútter, graham cracker crúmbs, and confectioners’ súgar together in a mediúm bowl. Stir in 1 cúp (250g) of peanút bútter, then press evenly into prepared baking pan.
3. Melt remaining 2 Tablespoons of peanút bútter with the chocolate chips in the microwave or on the stove. Stir úntil smooth. Spread over peanút bútter layer.
4. Chill in the refrigerator úntil completely firm, at least 2 hoúrs. Allow to sit at room temperatúre for 10 minútes before cútting. Serve chilled. Setting them oút for a few hoúrs at room temperatúre for serving is OK.
5. Cover leftover bars tightly and refrigerate for úp to 1 week.

Notes

• Freezing Instrúctions: Cover bars tightly, as a whole or cút into individúal sqúares, and freeze for úp to 3 months. I simply line the sqúares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
• Butter: únsalted bútter can be úsed instead. Add 1/4 teaspoon salt with the peanút bútter in step 2.
• Peanut Butter: For best textúre, I strongly súggest a processed creamy peanút bútter súch as Jif or Skippy. I do not recommend oily or natúral style peanút bútter for this recipe.
• This recipe was úpdated in 2019 with more confectioners’ súgar and peanút bútter to prodúce thicker bars.

Receipes Adapted From >>> http://bit.ly/30QHuhy