Peanut Butter Bars Without Graham Crackers
These easy no bake peanut butter bars without graham crackers are smooth, creamy, packed with peanut butter flavor, with a rich chocolate topping.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 tablespoons unsalted butter (chopped)
- 1 1/4 cups light brown sugar (packed)
- 1 1/2 cups smooth, no stir peanut butter (the kind that doesn't separate)
- 2 cups confectioners’ sugar
- 8 ounces dark chocolate (chopped (or you can use milk chocolate, or semi-sweet chocolate chips))
- 1/2 cup heavy whipping cream
- Coarse salt (for finishing (optional))
Instructions
- 1
Line an 8-inch square baking pan with a nonstick aluminum foil or regular foil, greased with cooking oil spray. Set the pan aside.
- 2
Place a small, heavy-bottom sauce pan on the stovetop and place the chopped butter in it. Melt the butter over medium-low heat.
- 3
Reduce the heat to low, and add the brown sugar. Mix to combine and continue to stir as the brown sugar begins to melt into the butter.
- 4
Add the peanut butter, and mix again to combine well. The mixture will be much thinner.
- 5
Remove the pan from the heat and set it aside to cool briefly.
- 6
Sift the confectioners’ sugar into a large mixing bowl. Create a well in the center of the sugar with a mixing spoon.
- 7
Add the melted peanut butter mixture to the bowl, and mix until well-combined.
- 8
The mixture will be thick. Keep pressing down with the bowl of your mixing spoon to ensure all the confectioners’ sugar is absorbed.
- 9
Scatter the peanut butter mixture evenly in clumps in the prepared baking pan. Using a spatula, press it down into an even layer.
- 10
Cover the mixture with a small piece of unbleached parchment paper or plastic wrap. Press down evenly with your hands to create a single, even layer. Set the pan aside.
- 11
Place the chopped chocolate or chocolate chips in a medium-sized, heat-safe bowl or Pyrex measuring cup.
- 12
Bring the cream to a simmer over low heat on the stovetop (or in the microwave, on low power) and pour over the chocolate.
- 13
Allow the mixture to sit for about 1 minute before stirring until smooth. The chocolate should melt fully.
- 14
Pour the chocolate ganache over the peanut butter layer in the pan, and bang the pan flat on the counter a few times to break any large air bubbles.
- 15
Allow the chocolate ganache to set for about 5 minutes before sprinkling with the optional coarse salt.
- 16
Chill the pan in the refrigerator until set, at least 2 hours.
- 17
Using a sharp knife, slice into 9 larger or 12 smaller square bars and serve chilled.