I have discovered my new go-to dessert for this summer. . .salted chocolate peanut butter bars! They are super easy to make and don’t require the oven. Plus, they have that addicting salty sweet combination that makes it impossible to have just one piece!
The base of these bars is a simple graham cracker crust. Just pulse everything together in a food processor (or by hand) and press into the bottom of a pan! The topping is a combination of creamy milk chocolate and peanut butter. You know how much I love dark chocolate over milk chocolate, but the sweetness and creaminess of the milk chocolate is the perfect fit for these bars! Dry roasted peanuts add crunch and a bit of saltiness.
To top off these addicting bars, a bit of coarse sea salt is sprinkled on top of the chocolate bars. The sweet and salty combination is complete! If you’re looking for a quick and easy dessert for a Memorial Day weekend gathering, these bars are sure to be a hit. Plus, they don’t take much time to make, so you don’t have to stress about how you’re going to find time to fit everything in!
- 12 whole graham cracker sheets, crushed
- 2 tbsp sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- 6 tbsp butter, melted
- 1 (11. oz) pkg milk chocolate chips
- ½ C creamy peanut butter
- ½ C dry roasted peanuts, chopped
- coarse sea salt, for garnish
- Line an 8×8 inch baking dish with aluminum foil to that the edges hang over the side of the baking dish.
- In a food processor, pulse together graham crackers, sugar, and salt until graham crackers are fine crumbs. Add in melted butter and vanilla extract and pulse until completely combined.
- Firmly press mixture into the bottom of prepared baking dish. Set aside.
- In a microwave safe bowl, melt chocolate chips according to package instructions. Stir in peanut butter until smooth. Stir in chopped peanuts.
- Pour chocolate mixture over the top of the graham crackers base. Spread with a spatula to even out. Sprinkle with sea salt.
- Refrigerate for at least 2 hours before lifting bars from dish and cutting into pieces.
This recipe is adapted from MyRecipes.com.