Chocolate Peanut Butter Bars

Ingredients

• 170 g (1 1/2 sticks)butter
• 250 g (2 1/2 cups)graham cracker crumbs
• 397 g (1 14 oz can)sweetened condensed milk
• 283 g (10 oz)peanut butter chips
• 340 g (12 oz)semisweet chocolate chips
• A little, for the pancooking spray

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Line a 33 × 23 cm (13 × 9 in) rectangular pan with foil, leaving enough overhang to lift the bars out later, and lightly coat it with cooking spray.

2. 2

   Melt the butter

   Cut the butter into a few pieces and put them in the pan. Place the pan in the oven for about 5 minutes to melt the butter, keeping an eye on it.

3. 3

   Make the crust

   Take the pan out and spread the graham cracker crumbs evenly over the melted butter. With clean hands or the back of a large spoon, press the crumbs to the edges and pat them down so they absorb the butter and form a moist crust. If it looks too buttery, sprinkle on a few more crumbs and press them in.

4. 4

   Add condensed milk

   Pour half the can of sweetened condensed milk in a steady motion across the crust. It does not need to cover every part.

5. 5

   Layer the chips

   Scatter all the peanut butter chips evenly over the crust, then repeat with the semisweet chocolate chips.

6. 6

   Finish the topping

   Drizzle the remaining condensed milk in a zigzag pattern over the top. It need not cover everything; the ingredients will soften and come together as they bake.

7. 7

   Bake and cool

   Bake for 23–25 minutes, until the top just begins to brown and the mixture looks bubbly. Remove from the oven and let it cool completely.

8. 8

   Cut into bars

   When the pan has cooled to about room temperature, cut the mixture into bars.

What are chocolate peanut butter bars?

These are American-style layered dessert bars, built in the baking pan rather than mixed into a traditional dough. They pair a crumb crust with peanut butter and chocolate, bound together by sweetened condensed milk.

Graham crackers are a familiar base for American bars and no-bake-style desserts. Here, melting the butter in the pan keeps the preparation straightforward, while the condensed milk helps the chips and crust settle into one sliceable layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 3g protein, 25g carbs, 14g fat.

The graham crackers and condensed milk provide much of the carbohydrate, while butter, peanut butter chips and chocolate chips contribute most of the fat. The chips and condensed milk also add some protein, though these bars are primarily a sweet treat. Pair one with fresh fruit or serve it after a meal that includes vegetables and a protein source.

The graham cracker base

Crumb texture: Graham cracker crumbs should be fine enough to press into a compact layer. Press them evenly across the pan so the base holds together when cut.

Butter absorption: The crumbs should look moist after pressing, not swimming in butter. If the surface seems excessively buttery, the method calls for a little extra crumb pressed into the base.

Layering the filling

First pour: Spread half the condensed milk across the crust in a continuous motion. It is fine if a few areas remain uncovered.

Chip layers: Scatter the peanut butter chips first and the semisweet chocolate chips second. The remaining condensed milk goes on top in a zigzag, helping the layers meld during baking.

How to tell when they’re baked

Top colour: Start checking at 23 minutes. The bars are ready when the top just begins to brown and the mixture looks bubbly.

Cooling: Let the pan cool completely before cutting. The layers are soft when hot, so slicing too early can make the bars fall apart.

Timing and preparation

The oven time is 23–25 minutes, with about 5 minutes beforehand to melt the butter. Allow extra time for the pan to cool fully; that cooling period is essential for neat portions.

Line the pan with foil that extends over the sides before you begin. The overhang gives you a way to lift the cooled slab out for easier cutting.

Serving and sharing

Cut the cooled slab into 30 bars, as the recipe is designed to serve. For a party, arrange them in a single layer or separate layers with baking paper to help keep the tops intact.

The bars are rich and sweet, so they pair well with unsweetened tea or coffee. Fresh fruit alongside can add a lighter, tart contrast.

Recipe notes & tips

• Line the pan with foil that extends above the sides so the cooled slab is easier to lift out.
• Watch the butter as it melts; the recipe gives about 5 minutes, but it should not be left unattended.
• Use the back of a spoon to press the crumbs evenly into the corners and edges.
• Scatter the chips as evenly as possible so each bar gets both kinds.
• Wait until the slab is completely cool before slicing for cleaner edges.

Variations

• Add chopped peanuts: Scatter them over the chips for extra crunch.
• Use milk chocolate: Swap it for the semisweet chips for a sweeter finish.
• Add a pinch of salt: Sprinkle it over the top to balance the sweetness.
• Make smaller bites: Cut the cooled slab into more, smaller pieces for a party tray.

Common mistakes to avoid

• Crumbs left loose: Press them firmly into the butter so the base can hold together.
• Too much visible butter: Sprinkle on a few more graham crumbs and press them into the crust.
• Uneven chip coverage: Scatter each type across the whole crust for more consistent bars.
• Overbaking: Take the pan out when the top just begins to brown and looks bubbly.
• Cutting while warm: Let the bars cool completely first so the layers have time to set.

How to store

Store the cooled bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If chilled, let them sit briefly at room temperature before serving, or warm a bar gently for a softer texture.

Frequently asked questions