Chocolate Peanut Butter No-Bake Bars

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I absolutely adore peanut butter—and there’s no better partner for it than chocolate. My husband is from Ohio, where the state confection is called a buckeye, named for the state tree. It’s a peanut butter fudge ball partially dipped in chocolate, with a circle of peanut butter peeking out on top. Whenever I made these, they would be so popular with friends and family that I decided to create a bar version for Magnolia Bakery. This recipe is so easy, as it requires no baking and has only six ingredients, including graham cracker crumbs for added texture.

MAKES one 9 × 13-inch pan; 12, 16, or 24 bars

INGREDIENTS

FOR THE BARS

¾ cup/1½ sticks (170g/6oz) unsalted butter, at room temperature

1¼ cups (330g/11.6oz) Skippy creamy peanut butter

1 teaspoon pure vanilla extract

1 cup (125g/4.4oz) powdered sugar, sifted

3 cups (330g/11.6oz) graham cracker crumbs

FOR THE TOPPING

¾ cup (200g/7oz) Skippy creamy peanut butter

2 cups (360g/12.7oz) semisweet chocolate chips

  1. MAKE THE BARS: Butter a 9 × 13-inch baking pan, then line it with parchment paper or foil, leaving overhang on the sides (see Lining the Pan).
  2. In a stand mixer with the paddle, cream the butter for about 1 minute. Add the peanut butter and vanilla. Continue beating on medium speed until creamy. Scrape down the bottom and sides of the bowl. Add the powdered sugar and continue beating until creamy. Scrape down the sides and bottom of the bowl again. Add the graham cracker crumbs and mix until thoroughly combined. Scrape down the paddle, bottom, and sides of the bowl once more.
  3. Spread the mixture evenly into the prepared pan, being sure to get into the corners. Use an offset spatula to smooth out the surface. Place in the refrigerator while you prepare the chocolate topping.
  4. MAKE THE TOPPING: Place the peanut butter and chocolate chips in a small heatproof bowl and set over a saucepan of gently simmering water. Stir constantly until smooth. (Alternatively, microwave the chocolate and peanut butter in 30-second increments, stirring well after each.) Pour the melted chocolate/peanut butter mixture over the crust. Using an offset spatula, evenly spread the chocolate over the bars.
  5. Refrigerate for at least 1 hour, or until the chocolate is firm. Remove the bars from the pan by lifting the sides of the parchment or foil. Cut into 12, 16, or 24 bars.
  6. Cover with plastic wrap and store in the refrigerator. The bars can be served chilled or at room temperature. Keep refrigerated until serving.