Chocolate Peanut Butter Bars IV Recipe -
Chocolate Peanut Butter Bars IV Recipe

Chocolate Peanut Butter Bars IV

Recipe by  

"These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 -9x13 inch pan Change Servings


  1. In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2008

this recipe is delicious. If you will add a half a cup of peanut butter to the chocolate it keeps it creamier and stops it from getting hard and breaking up. It also gives it a richer taste. The other thing I do is use milk chocolate chips. a litle secret is you can use any flavor chips you want and they all make their own flavor ie..white chocolate, or butterscotch.

Most Helpful Critical Review
Feb 18, 2012

I just made this tonight. I would NOT add 1 tbsp of margargine to the chocolate chips "to make it creamier" as one poster mentioned. When I did this, all of my melted chips SOLIDFIED into one big blob and would not move! When I tried to remelt in the microwave, it just got worse. THE WORST "helpful hint" I ever received from a web posting. I can't comment on how they came out yet, I just placed them in the fridge after re-doing my chocolate chips. Hoping I like them as much as the other posters here...

Apr 23, 2008

They turned out even better than I expected! I lined my dish with parchment paper and that worked out great. I only used 2 cups of confec. sugar. As for the chocolate, I used 1/2 milk chocolate and 1/2 semisweet, added a tbsp of margarine and a rounded tablespoon of peanut butter. Let me tell you... the chocolate was excellent. Cutting it was no problem either. We put it into the freezer for about 15 min, then removed it to slice, and then put in the fridge to finish setting. At first we cut into large 2 inch squares, but later I cut them into smaller (1 inch) squares, which worked out better for us (see my 2 pics). They are rich, so it's perfect to have a small piece at a time. At least it worked out that way for my family:-) This is a definitaly a keeper!

Sep 18, 2006

Delicious! I didn't change a thing. I made two batches for a bake sale tomorrow and am disappointed I can't keep them all for myself. FYI: I figured out that 2.5 cups graham cracker crumbs is the same as 15 whole graham crackers (where each graham cracker is 4 of the small rectangles). At least that's how they do them around here.

Dec 19, 2003

These were wonderful!!! Sooo very easy. I lined the pan with parchment and let it hang over the edge of the pan. I just lifted the whole thing out and they sliced perfectly. Thank you, this will be used often.

Feb 21, 2008

These were really, really good. I made a few small changes to reduce the fat/sugar content: used reduced fat graham crackers (about 16 crushed up), reduced fat peanutbutter and I reduced the amount of sugar to 2 cups and used 2/3 cup melted margarine instead of the butter. I also used equal parts of milk chocolate chips and semi-sweet chips for the chocolate layer and topped 1/2 the batch with finely chopped pecans and shredded coconut.

Jun 09, 2006

These are absolutely delicious. Originally I made them for dessert tonight, but when they came out I had to have a little taste...WOW. I made the mistake of cutting them right out of the fridge....didn't see the other reviews until too late, and the chocolate layer did not stick to the peanut butter layer and cracked all over the place. Now I know to let them come up to room temperature. I also used chuncky (honey roasted) peanut butter and milk chocolate. Definate do over. "Too easy...don't tell anyone!" Thanks for the post.

Feb 18, 2006

I thought this tasted great, just like the PB cups. I would recommend milk chocolate instead of semi-sweet. Also, I refridgerated the bars for an hour, then tried to cut them. Bad mistake. The chocolate layer cracked as I cut it. I'd recommend only putting it in for a short while (5 min) then cut, or at least let the bars warm up to room temp before cutting.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Peanut Butter Bars I

Time to get your nom-noms on! It’s peanut butter and chocolate in a bar.

Chewy Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate chunks make these chewy cookies addictive.

Peanut Butter Balls III

Rich chocolate meets peanut butter in these deliciously simple treats.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States