Ingredients
Equipment
Method
- Line your baking pan with parchment paper to make removal easy, then set it aside.
- In a microwave-safe bowl, warm the peanut butter for about 30 seconds until it’s soft and slightly runny, then stir it well to combine with a gentle, inviting aroma filling the kitchen.
- Add honey and vanilla extract to the melted peanut butter, then stir until the mixture is smooth, glossy, and fragrant, about 1 minute.
- Pour in the graham cracker crumbs and stir vigorously until the mixture thickens, becoming sticky and easy to spread, with a comforting nutty aroma.
- Transfer this mixture into your prepared pan, pressing it down firmly with a spatula or your fingers until it forms an even, compact layer. Chill in the fridge for about 20-30 minutes to set.
- Meanwhile, place the chocolate chips and melted butter in a microwave-safe bowl, then melt in short bursts of 30 seconds, stirring each time until the chocolate is smooth, glossy, and fragrant.
- Pour the melted chocolate evenly over the chilled peanut butter layer, using a spatula to spread it smoothly across the surface, creating a shiny, tempting top.
- Refrigerate the entire pan for at least 1 hour, or until the chocolate is fully set and the bars are firm enough to slice without crumbling, revealing a glossy, enticing finish.
- Lift the set bars out of the pan using the parchment paper and place on a cutting board. Slice into squares with a sharp, warmed knife for clean, neat edges.
- Serve immediately or store in an airtight container in the fridge for up to a week. For best texture, enjoy the bars slightly chilled, with the chocolate top crisp and the peanut butter filling creamy.
Notes
For a vegan version, substitute honey with maple syrup and use dairy-free chocolate chips. To add extra crunch, sprinkle chopped nuts or dried fruits on top before the chocolate layer. Keep the bars refrigerated to maintain their firm, glossy appearance.