These 3-Ingredient Chocolate Peanut Butter Graham Cracker Bars combine a compact peanut butter crumb base with a smooth semisweet chocolate topping. They are rich, easy to portion, and made without turning on the oven.
What You’ll Need
- Graham cracker crumbs. Measure 2 cups of finely crushed crumbs. The number of cracker sheets needed varies by brand and size.
- Creamy peanut butter. Use 1 cup of conventional creamy peanut butter, plus a little more if needed to bind the crumbs.
- Semisweet chocolate chips. Use 1½ cups for the chocolate layer.
How to Make the Peanut Butter Base
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides. Stir the graham cracker crumbs and peanut butter together until evenly combined.
The mixture should hold together when squeezed. If it stays dry and sandy, mix in another tablespoon of peanut butter at a time until it binds. Transfer to the dish and press firmly into an even layer, paying attention to the corners and edges.
How to Add the Chocolate Topping
Place the chocolate chips in a dry, microwave-safe bowl. Heat in 20–30-second intervals, stirring thoroughly between each, until melted and smooth. Stop heating when the remaining small pieces melt as you stir.
Pour the chocolate over the base and spread gently from edge to edge. Let stand for about 10 minutes, then refrigerate for at least 1 hour, or until the topping is set.
Tips for Bars That Hold Together
Fine crumbs make a more cohesive base than coarse cracker pieces. Test the mixture before pressing it into the dish, adding a little extra peanut butter if necessary.
Pack the base firmly with the back of a spoon or the flat bottom of a measuring cup. This recipe has a crumbly cookie-style base, so careful pressing and thorough chilling help each square hold its shape.
How to Cut Clean Squares
Let the chilled slab stand for 5–10 minutes before cutting so the chocolate is easier to slice. Lift it out using the parchment and place it on a cutting board.
Use a sharp knife to cut into a four-by-four grid. Wipe the blade between cuts and support the bars with a spatula when transferring them to a platter.
Serving and Storage
Serve slightly softened from the refrigerator so the base is easy to bite while the chocolate stays firm. Store leftovers covered in the refrigerator for up to five days.
Frequently Asked Questions
Can I use store-bought graham cracker crumbs?
Yes. Measure 2 cups and use them directly in the base.
Can I use natural peanut butter?
Conventional creamy peanut butter gives a more predictable consistency. Natural varieties can vary in oil separation and thickness, which affects how well the base binds.
Can I use milk or dark chocolate?
Yes. Substitute the same amount of your preferred chocolate chips or finely chopped chocolate. The sweetness and firmness of the topping will vary.
Why does my chocolate crack when slicing?
A very cold chocolate layer can fracture under the knife. Allow a brief rest at room temperature before cutting and use a sharp blade.
3-Ingredient Chocolate Peanut Butter Graham Cracker Bars Recipe Card
No-bake peanut butter graham cracker bars topped with a smooth layer of semisweet chocolate.
- Prep time — About 15 minutes
- Standing time — About 10 minutes
- Chill time — At least 1 hour
- Yield — 16 bars
Ingredients
- 2 cups finely crushed graham cracker crumbs
- 1 cup conventional creamy peanut butter, plus 1–2 tablespoons more if needed
- 1½ cups semisweet chocolate chips
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving overhang for lifting.
- Stir the graham cracker crumbs and peanut butter together until evenly combined. If the mixture does not hold together when pressed, add extra peanut butter a tablespoon at a time.
- Transfer to the prepared dish and press firmly into a compact, even layer.
- Microwave the chocolate chips in a dry, microwave-safe bowl in 20–30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate over the base and gently spread evenly to the edges.
- Let stand for about 10 minutes, then refrigerate for at least 1 hour, until the chocolate is set.
- Let the slab stand at room temperature for 5–10 minutes before cutting. Lift out with the parchment and slice into 16 squares.
- Serve and store leftovers covered in the refrigerator for up to 5 days.
Recipe Notes
- Measure the crumbs rather than relying on a fixed number of cracker sheets.
- Press the base firmly to help prevent crumbling.
- Keep water out of the chocolate while melting.
- Preparation and chilling times are estimates.