Peanut Butter Squares

4.74 from 50 votes

Peanut Butter Squares are the classic school lunchroom treat from your childhood. This no-bake dessert has a thick layer of peanut butter topped with a layer of chocolate.

Prep Time20

Resting Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate peanut butter, no bake dessert, school lunch

Servings: servings

Calories: 387kcal

Author: Julie Clark

Ingredients

2 cups creamy peanut butter* 520 grams
1/2 cup salted butter** room temperature 4 ounces
1 teaspoon vanilla extract 4 grams
1/3 cup brown sugar 76 grams
3 cups powdered sugar 341 grams
4 ounces semi-sweet chocolate I use Ghirardelli melting wafers
1 tablespoon salted butter*** optional

Instructions

Mix peanut butter, butter, sugars and vanilla in a stand mixer using the paddle attachment. Beat on medium speed for about 3 minutes, scraping the sides of the bowl as needed. The peanut butter will be very soft. If you feel it is too sticky, feel free to add a little more powdered sugar for a firmer bar. 2 cups creamy peanut butter*, 1/2 cup salted butter**, 1 teaspoon vanilla extract , 1/3 cup brown sugar, 3 cups powdered sugar
Place parchment paper in the bottom and up the sides of an 8x8" or 9x9" baking pan. Press the peanut butter mixture down in the bottom of the pan evenly.
Melt the melting wafers or chocolate chips in a microwave-safe bowl in 20 second increments, stirring between each interval. Be careful to melt the chocolate slowly...chocolate will burn quickly if it gets too hot. 4 ounces semi-sweet chocolate
Spread the chocolate evenly over the peanut butter mixture. Allow the bars to set for about 20 minutes. You can place in the fridge if needed, but don't forget about them and don't let the chocolate fully set or they will be hard to cut.
Pull up on the sides of the parchment paper and place the bars on a flat surface.
Cut into 16 bars (or cut smaller) and allow the chocolate to set completely.
Store the bars in an airtight container. They are great stored in the refrigerator and eaten cold.

Video

Notes

*Firmer peanut butters work best for this. I used Meijer store brand peanut butter and it was a newly opened jar. If the peanut butter is oily, it can make the bottom layer softer and hard to cut.

**Don't melt the butter at all. You just want it at room temperature. If the butter is melted, it will give the bars a weird texture.

***Adding a tablespoon of butter or coconut oil to the melted chocolate can keep the chocolate softer, making it easier to cut. I usually don't do this, but it is an option.

Please note: The peanut butter layer is very soft. These do not have a firm texture like a brownie bar. The bottom layer is meant to be soft. If you'd like to make the bars firmer, add a little more powdered sugar. Some peanut butter bars recipes use crushed graham cracker crumbs. Since our school recipe did not have this listed, we do not use them.

You can store these in the fridge, freezer, or just in an airtight container at room temperature. Any way you store them, they are delicious!

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe being cut into 16 pieces, with 1 serving being 1 peanut butter square. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition