Ingredients
- 1 ½ cups (150g) graham cracker crumbs (about 10 sheets)
- 1 cup (250g) creamy peanut butter (unsweetened or regular)
- ½ cup (170g) honey (or maple syrup for vegan option)
- 1 ½ cups (270g) semi-sweet chocolate chips
- 2 tbsp (28g) coconut oil (or unsalted butter)
- Optional toppings: Flaky sea salt, crushed peanuts, or sprinkles.
Instructions
1. Prep the Pan
- Line an 8×8-inch (20x20cm) baking dish with parchment paper.
2. Make the Peanut Butter Base
- In a bowl, mix graham cracker crumbs, peanut butter, and honey until fully combined. Press firmly into the prepared pan.
3. Melt the Chocolate Topping
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between each, until smooth.
4. Layer & Chill
- Pour melted chocolate over the peanut butter layer. Sprinkle with toppings (if using).
- Refrigerate 1–2 hours until set. Slice into bars and serve.
Extra Tips
✅ Gluten-Free: Use gluten-free graham crackers or crushed gluten-free cookies.
✅ Nut-Free: Swap peanut butter for sunflower seed butter.
✅ Vegan Option: Use maple syrup and dairy-free chocolate.
✅ Add-Ins: Stir ¼ cup mini chocolate chips or crushed pretzels into the base.
FAQ's
Q: Can I use crunchy peanut butter?
A: Yes, It adds extra texture.
Q: How to store these bars?
A: Keep refrigerated in an airtight container for up to 1 week or freeze up to 3 months.
Q: Substitute for honey?
A: Maple syrup, agave, or date syrup work perfectly.
Q: Can I use milk chocolate?
A: Absolutely, Adjust sweetness to your taste.
