Lunch Lady Peanut Butter Bars

stacked peanut butter bars on top of parchment paper.

5 from 32 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: 483kcal

Author: Jennifer Fishkind

Ingredients

¾ cup butter melted
2 cups graham crackers crushed
2 cups powdered sugar
1¼ cups creamy peanut butter
3 tablespoons creamy peanut butter
2½ cups semi sweet chocolate chips

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.
¾ cup butter, 2 cups graham crackers, 2 cups powdered sugar
Mix in the 1 ¼ cup of creamy peanut butter, just until well incorporated.
1¼ cups creamy peanut butter
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.
3 tablespoons creamy peanut butter, 2½ cups semi sweet chocolate chips
Spread the chocolate mixture over the peanut butter base.
Cut the bars into squares before you put the pan in the refrigerator. They cut much easier this way.
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 that the knife goes straight through instead of shattering.
Cut the bars before they go into the refrigerator. The chocolate is still soft then and you get a clean edge on every square.
Regular creamy peanut butter is my go-to and it is what I call for here. I have tested these with natural peanut butter too and it works fine if that is what you keep in the house.

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