Lunch Lady Peanut Butter Bars

no bake peanut butter bars square featured image

5 from 31 votes

The peanut butter bars from the school lunch tray, made at home. A thick fudge-like peanut butter base under a soft semi-sweet chocolate top that cuts clean.

Prep Time10

Chill1

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 481kcal

Author: Jennifer Fishkind

Ingredients

¾ cup butter melted
2 cups graham crackers crushed
2 cups powdered sugar
1 ¼ cup creamy peanut butter
2 ½ cups semi sweet chocolate chips
3 tablespoons creamy peanut butter

Instructions

Line a 9x9 baking dish with parchment paper, set aside.
Using either a stand mixer or a hand held mixer, combine the melted butter, powdered sugar and graham crackers.
Mix in the 1 ¼ cup of creamy peanut butter, just until well incorporated.
Evenly spread the peanut butter mixture into the bottom of the baking dish.
In a heat safe bowl, add the semi sweet chocolate chips and the remaining 3 tablespoons creamy peanut butter. Heat for 30 second intervals, stirring well after each interval until the peanut butter and chocolate are smooth.
Spread the chocolate mixture over the peanut butter base.
Chill the bars for 1 hour.
Let the bars sit 10 to 15 minutes, at room temperature, before serving.

Video

Notes

Tips:

Stir a few spoonfuls of peanut butter into the melted chocolate. It keeps the top soft enough to cut cleanly instead of cracking cold out of the fridge.
Use regular creamy peanut butter, not natural. The oil in natural peanut butter separates and the base will not set right.
Let the pan sit at room temperature for 10 to 15 minutes before cutting, and run the knife under hot water between cuts for clean squares.

Storage:

Keep leftovers in an airtight container in the fridge for up to 1 week. To freeze, cut into squares and either wrap each one or layer them with parchment in between, then keep in a freezer-safe container for at least three months. Thaw in the fridge before serving.

Nutrition