I recreated the school cafeteria favorite with just five simple ingredients in my Peanut Butter Fudge Bars, and the unexpected twist I used makes them irresistible.

Jump to Recipe

Grandma’s Peanut Butter Bars feels like something I smuggled from a lunch tray, only better. With creamy peanut butter and semisweet chocolate chips they hit that childhood sweet spot without trying too hard.

I cant explain why the texture is just right, but every bite pulls you back to bell time and sticky fingers. These sit squarely in the Peanut Butter Bar Recipes hall of fame, and some folks call them Chocolate And Peanut Butter Bars when they see the glossy top.

I never said they were healthy, but they are the kind of treat you go back for.

Ingredients

Print Recipe (No Advertisments)

Graham cracker crumbs: crunchy, adds carbs and some fiber, gives the bars its toasty sweetness
Powdered sugar: pure sweetness, mostly simple carbs, it’s got no nutrients, makes filling super sweet
Creamy peanut butter: protein and healthy fats, adds nutty richness, may help satiety, calorie dense
Unsalted butter: pure fat, gives creamy texture and richness, high calories but great mouthfeel
Semisweet chocolate chips: sweet with slight bitterness, mostly sugar and fat, melts to glossy topping

Ingredient Quantities

1 1/2 cups graham cracker crumbs, about 10 whole crackers crushed fine

1 1/2 cups powdered sugar, sifted

1 cup creamy peanut butter, room temperature

1 cup unsalted butter, melted and slightly cooled

1 1/2 cups semisweet chocolate chips

How to Make this

Print Recipe (No Advertisments)

1. Line a 9 x 13 inch pan with foil or parchment, leaving an overhang so you can lift the whole slab out later; lightly spray or grease the paper so it wont stick.

2. In a large bowl stir together the graham cracker crumbs and the sifted powdered sugar until evenly mixed.

3. Add the creamy peanut butter (room temperature) and the melted but slightly cooled butter to the dry mix. If the butter is too hot the powdered sugar will clump, so let it cool a bit first.

4. Mix everything until smooth and no dry pockets remain, dont overwork it though, just get it uniform.

5. Press the peanut butter mixture firmly and evenly into the prepared pan using a spatula or the bottom of a flat measuring cup, smoothing the top so the chocolate will spread nicely.

6. Melt the semisweet chocolate chips in a microwave in 20 to 30 second bursts, stirring between each burst until silky and smooth; or melt over a simmering pot of water. Dont overheat or the chocolate will seize.

7. Pour the melted chocolate over the pressed peanut layer and spread to the edges with an offset spatula or the back of a spoon so you have an even top.

8. Chill in the refrigerator until the chocolate is fully set, at least 1 hour; if youre impatient pop it in the freezer for 20 to 30 minutes but keep an eye on it.

9. Use the foil overhang to lift the slab out, peel off the liner, and cut into bars with a sharp knife. For cleaner slices warm the knife under hot water, dry it, then slice, wiping the blade between cuts.

10. Store in an airtight container in the fridge for up to a week or freeze for longer; let bars sit a few minutes at room temperature before serving so the chocolate isnt rock hard.

Equipment Needed

1. 9 x 13 inch baking pan (line with foil or parchment, leave an overhang so you can lift the slab out)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Fine mesh sieve or sifter for the powdered sugar
5. Rubber spatula for mixing and a flat measuring cup or bottom of a glass to press the peanut layer firmly
6. Microwave safe bowl or heatproof bowl (or small saucepan to make a double boiler) for melting chocolate — dont overheat it, use short bursts
7. Offset spatula or spoon to spread the chocolate evenly
8. Sharp knife and a towel to warm and wipe the blade between cuts so slices come out clean

FAQ

Q: Are these bars no bake? A: Yep, no baking required. Mix the graham crumbs, powdered sugar, peanut butter and melted butter, press into the pan, chill, pour melted chocolate on top and chill again.

Q: How long will they keep? A: In an airtight container at room temp about 3 days. In the fridge they last up to 10 days. Freeze up to 2 months, thaw in the fridge before serving.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, crunchy works fine, it'll just make the filling a bit chunkier. If you like smooth bars stick with creamy.

Q: My chocolate seized while melting, what do I do? A: Stop heating, stir it gently, add a teaspoon or two of neutral oil or a little butter and stir until smooth. Or melt slowly over simmering water for better control.

Q: How do I get clean straight slices? A: Chill the whole pan until firm, use a sharp knife warmed under hot water then wiped dry between cuts, gives much cleaner edges.

Q: Can I double the recipe or change the pan size? A: Yes, double for a 9 by 13 inch pan. Halve it for an 8 by 8 inch pan. If your filling is thicker, chill a bit longer so it sets through.

GRANDMA’S PEANUT BUTTER BARS Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers, same volume (1:1). For a gluten free option pulse gluten-free oats or GF cookies into fine crumbs, texture might be a bit different but still tasty.
Powdered sugar: make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch in a blender until powdery, then sift; use 1:1. This works great if you run out of store bought confectioners sugar.
Creamy peanut butter: swap with almond butter or sunflower seed butter for a nut-free version, same volume (1:1). Chunky peanut butter also works if you don’t mind little nut pieces.
Unsalted butter (melted): you can use salted butter 1:1 but cut any added salt elsewhere, or for dairy free try coconut oil (use about 3/4 cup coconut oil for 1 cup butter) or a vegan stick margarine 1:1.

Pro Tips

– Toast the graham crumbs in a dry skillet for 3 to 4 minutes till they smell nutty, then cool them before mixing. It makes the base taste way deeper, not just bland crushed crackers.

– If you want a shiny, sliceable chocolate top, stir in just 1 teaspoon of neutral oil or melted coconut oil into the melted chocolate, or use higher quality couverture chocolate. A tiny bit goes a long way, too much makes the top sloppy.

– Brighten the whole thing with a little flaky sea salt sprinkled on the chocolate right after you spread it. Also try tossing some chopped roasted peanuts or crushed pretzels into the peanut layer or on top for crunch, or warm a tablespoon of peanut butter and drizzle it for a pro-looking finish.

– For neater bars, lightly score the chocolate when it’s almost set, then finish chilling so pieces break where you scored them. Store bars in the fridge or freezer with parchment between layers so they dont stick together and the edges stay nice.

GRANDMA'S PEANUT BUTTER BARS Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I recreated the school cafeteria favorite with just five simple ingredients in my Peanut Butter Fudge Bars, and the unexpected twist I used makes them irresistible.

Servings

servings

Calories

244

kcal

Equipment: 1. 9 x 13 inch baking pan (line with foil or parchment, leave an overhang so you can lift the slab out)
2. Large mixing bowl
3. Measuring cups and measuring spoons
4. Fine mesh sieve or sifter for the powdered sugar
5. Rubber spatula for mixing and a flat measuring cup or bottom of a glass to press the peanut layer firmly
6. Microwave safe bowl or heatproof bowl (or small saucepan to make a double boiler) for melting chocolate — dont overheat it, use short bursts
7. Offset spatula or spoon to spread the chocolate evenly
8. Sharp knife and a towel to warm and wipe the blade between cuts so slices come out clean

Ingredients

1 1/2 cups graham cracker crumbs, about 10 whole crackers crushed fine
1 1/2 cups powdered sugar, sifted
1 cup creamy peanut butter, room temperature
1 cup unsalted butter, melted and slightly cooled
1 1/2 cups semisweet chocolate chips

Directions

Line a 9 x 13 inch pan with foil or parchment, leaving an overhang so you can lift the whole slab out later; lightly spray or grease the paper so it wont stick.
In a large bowl stir together the graham cracker crumbs and the sifted powdered sugar until evenly mixed.
Add the creamy peanut butter (room temperature) and the melted but slightly cooled butter to the dry mix. If the butter is too hot the powdered sugar will clump, so let it cool a bit first.
Mix everything until smooth and no dry pockets remain, dont overwork it though, just get it uniform.
Press the peanut butter mixture firmly and evenly into the prepared pan using a spatula or the bottom of a flat measuring cup, smoothing the top so the chocolate will spread nicely.
Melt the semisweet chocolate chips in a microwave in 20 to 30 second bursts, stirring between each burst until silky and smooth; or melt over a simmering pot of water. Dont overheat or the chocolate will seize.
Pour the melted chocolate over the pressed peanut layer and spread to the edges with an offset spatula or the back of a spoon so you have an even top.
Chill in the refrigerator until the chocolate is fully set, at least 1 hour; if youre impatient pop it in the freezer for 20 to 30 minutes but keep an eye on it.
Use the foil overhang to lift the slab out, peel off the liner, and cut into bars with a sharp knife. For cleaner slices warm the knife under hot water, dry it, then slice, wiping the blade between cuts.
Store in an airtight container in the fridge for up to a week or freeze for longer; let bars sit a few minutes at room temperature before serving so the chocolate isnt rock hard.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.