Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 2 cups graham cracker crumbs
- 1 1/2 cups semisweet chocolate chips
- 1 tablespoon coconut oil (optional, for a glossy finish)
Feel free to substitute almond butter for peanut butter if you’re feeling adventurous, or use gluten-free graham crackers for a celiac-friendly version. The key is to use what you love and have on hand — a lesson I learned from my abuela, who always found a way to make magic with whatever was in the pantry.
Instructions
- In a medium bowl, mix together the melted butter and peanut butter until smooth.
- Add the powdered sugar and graham cracker crumbs to the peanut butter mixture, stirring until fully combined.
- Press the mixture evenly into a 9×13-inch baking dish lined with parchment paper.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil, if using. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Pour the melted chocolate over the peanut butter layer, spreading evenly with a spatula.
- Refrigerate for at least 2 hours, or until the bars are firm and set.
- Once set, cut into squares and enjoy!
When pressing the peanut butter mixture into the dish, I like to use a piece of parchment paper to smooth it out evenly — a little trick I picked up from my mom, who always had a knack for making everything look effortless.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International