Make these simple no-bake Buckeye Graham Cracker Bars for a quick dessert that combines creamy peanut butter, rich chocolate, and crunchy graham crackers. This recipe is kid-friendly and perfect for parties.
Author:katiehayes
Prep Time:20 min
Cook Time:0 min
Total Time:2 hr 20 min
Yield:16 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1 teaspoon vanilla extract
1 box (14.4 ounces) honey graham crackers
12 ounces semi-sweet chocolate chips
2 tablespoons shortening or coconut oil
Instructions
Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, beat the softened butter and peanut butter together until smooth.
Gradually add the powdered sugar and vanilla extract to the peanut butter mixture. Beat until fully combined and the mixture is thick and creamy.
Break the graham crackers in half to create smaller squares.
Press half of the graham cracker pieces into an even layer in the bottom of the prepared pan.
Spread the entire peanut butter mixture evenly over the layer of graham crackers.
Arrange the remaining graham cracker pieces on top of the peanut butter layer. Gently press them down slightly.
In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
Pour the melted chocolate over the top layer of graham crackers, spreading it quickly to cover the surface evenly.
Refrigerate the bars for at least 2 hours, or until the chocolate is set firm.
Use the parchment paper overhang to lift the bars from the pan. Cut into squares before serving.
Notes
For a cleaner cut, chill the bars completely before slicing.
You can substitute milk chocolate or dark chocolate for the semi-sweet chips based on your preference.
Store leftovers in an airtight container in the refrigerator for up to one week.