No-Bake Chocolate Peanut Bars

Servings: 16 squares
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

Base Layer

• 1 cup (250 g) creamy peanut butter
• ½ cup (115 g) unsalted butter, melted
• 1 tsp vanilla extract
• 2 cups (200 g) graham cracker crumbs or digestive biscuit crumbs
• 1 cup (120 g) powdered sugar

Chocolate Peanut Topping

• 2 cups (340 g) milk chocolate chips
• ½ cup (125 g) creamy peanut butter
• 1 cup (150 g) roasted peanuts (whole or roughly chopped)
• ½ cup (90 g) peanut butter chips (optional)

Instructions

1. Prepare the Pan

1. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the Base

1. In a large bowl, mix together:
   • Peanut butter
   • Melted butter
   • Vanilla extract
2. Stir in the graham cracker crumbs and powdered sugar until fully combined.
3. Press the mixture firmly into the prepared pan to form an even layer.

3. Make the Chocolate Topping

1. In a microwave-safe bowl, combine the chocolate chips and peanut butter.
2. Microwave in 20-second intervals, stirring between each, until smooth.
3. Stir in the peanuts and peanut butter chips.

4. Assemble

1. Pour the chocolate mixture over the peanut butter base.
2. Spread evenly with a spatula.
3. Tap the pan gently on the counter to level the topping.

5. Chill

1. Refrigerate for at least 2 hours, or until completely firm.
2. Lift out using the parchment paper.
3. Cut into 16 squares.

Extra-Crunch Version (Similar to the Photo)

Add any of the following to the chocolate layer:

• ½ cup rice cereal
• ½ cup chopped peanuts
• ½ cup peanut butter chips
• ½ cup chopped roasted almonds

This creates the chunky, bumpy chocolate surface seen in the image.

Storage

• Refrigerator: Up to 1 week
• Freezer: Up to 3 months
• Serve chilled or at room temperature.

Nutrition (Approximate per Square)

• Calories: 320
• Protein: 7 g
• Fat: 22 g
• Carbohydrates: 27 g
• Fiber: 2 g