Chocolate Peanut Butter Fudge Bars
Makes: 1 large 9×13-inch pan (about 24–30 bars)
Ingredients
Peanut Butter Layer
- 2 cups (480 g) creamy peanut butter
- 1 cup (225 g) unsalted butter
- 2½ cups powdered sugar
- 2 cups crushed graham crackers (very fine crumbs)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, if peanut butter is unsalted)
Chocolate Fudge Topping
- 2½ cups semi-sweet chocolate chips
- ½ cup creamy peanut butter
- ¼ cup unsalted butter
Instructions
1. Prepare the Pan
- Line a 9×13-inch baking dish with parchment paper or foil.
- Lightly grease if using foil.
2. Make the Peanut Butter Base
- In a large saucepan over low heat, melt:
- butter
- peanut butter
Stir until smooth and fully combined.
- Remove from heat.
- Stir in:
- vanilla extract
- powdered sugar (add gradually)
- graham cracker crumbs
- Mix until thick, smooth, and evenly combined.
- Press firmly into the prepared pan using a spatula or your hands.
- Make the layer very even and compact.
3. Make the Chocolate Fudge Topping
- In a saucepan over low heat, melt:
- chocolate chips
- peanut butter
- butter
- Stir constantly until glossy and smooth.
- Pour over the peanut butter layer.
- Spread evenly with a spatula.
- Optional: swirl the top gently for that marbled look.
4. Chill & Set
- Refrigerate for 2–3 hours, or until completely firm.
- Once set, lift out and cut into squares.
Tips for Best Results
- For extra thick bars, use an 8×12 pan.
- Want them less sweet? Use dark chocolate chips.
- For clean cuts, warm your knife slightly and wipe between slices.
- Store in the fridge for a firmer fudge texture.
Storage
- Refrigerator: up to 7 days
- Freezer: up to 2 months (slice first!)