Description
Recreate the iconic school cafeteria dessert at home with this easy no-bake recipe. These Lunch Lady Peanut Butter Bars feature a buttery graham cracker and peanut butter base topped with melted chocolate. Ready in just over an hour with simple pantry ingredients, they’re perfect for potlucks, parties, or anytime you need a nostalgic sweet treat.
Ingredients
Base Layer:
- 2 cups graham cracker crumbs (about 14–15 graham cracker sheets) – you can buy pre-crushed or pulse whole crackers in a food processor
- 2 cups confectioners’ sugar – also called powdered sugar
- 1 cup creamy peanut butter – use your favorite brand; I love Jif or Skippy
- 3/4 cup unsalted butter, melted (1 1/2 sticks) – salted butter works too, just adds a hint of saltiness
Topping:
- 1 1/2 cups semisweet chocolate chips – milk chocolate or dark chocolate work beautifully too
- 1/4 cup creamy peanut butter – this makes the chocolate silky and even more peanut buttery
Instructions
In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, peanut butter, and melted butter until fully combined and smooth. The mixture should look like thick cookie dough and hold together when pressed.
Press the mixture evenly into the bottom of an ungreased 9×9-inch baking dish. Use the back of a spoon or your hands to really pack it down firmly so the base holds together when you cut the bars later.
Transfer the pan to the refrigerator to chill while you prepare the topping. This helps the base firm up so the chocolate layer sits nicely on top.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 15-second intervals, stirring after each, until the mixture is smooth and fully melted. This usually takes about 45 seconds to 1 minute total.
Pour the chocolate mixture over the chilled graham cracker base and spread evenly with a spatula. Work quickly while the chocolate is still warm and spreadable.
Refrigerate for at least 1 hour, or until the topping is completely set and firm to the touch.
Once set, slice into bars using a sharp knife. For the cleanest cuts, wipe your knife between slices. Serve chilled or at room temperature, both ways are delicious!
Notes
- Use a warm knife – run your knife under hot water, dry it off, and slice. The warmth cuts through the chocolate like butter.
- Line with parchment paper – leave an overhang on two sides so you can lift the whole slab out before cutting. Makes serving so much easier!
- Don’t skimp on the stirring – make sure that base mixture is completely smooth before pressing it in. Any lumps will show in the final bars.
- Room temperature matters – if your chocolate topping is too thick to spread, it’s cooled down too much. Just pop it back in the microwave for 5–10 seconds.
- Double the recipe – these disappear fast! Use a 9×13-inch pan and double everything for a crowd.
- Prep Time: 10 minutes
- Cook Time: Chilling Time: 1 hour
- Category: Dessert
- Method: No-bake
- Cuisine: American