Ingredients:

  • 1 cup (225g) Salted butter, melted
  • 2 cups (200g) Graham cracker crumbs
  • 2 cups (240g) Powdered sugar, sifted
  • 1.5 cups (380g) Creamy peanut butter
  • 0.5 tsp Sea salt
  • 1.5 cups (255g) Semi-sweet chocolate chips
  • 0.25 cup (65g) Creamy peanut butter

Instructions:

  1. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the melted salted butter, graham cracker crumbs, and sifted powdered sugar. Stir in 1.5 cups of creamy peanut butter and the 0.5 tsp sea salt until the mixture is uniform and thick.
  3. Transfer the peanut butter mixture to the prepared pan. Using the bottom of a flat measuring cup, press the mixture firmly and evenly into the corners to ensure a structurally sound base.
  4. In a microwave-safe bowl or double boiler, melt the semi-sweet chocolate chips with the remaining 0.25 cup of peanut butter. Whisk until the glaze is glossy and smooth.
  5. Pour the chocolate glaze over the peanut butter base and spread evenly with an offset spatula.
  6. Refrigerate the bars for at least 1 hour until the chocolate is set and the base is firm before slicing into 24 squares.