Lunch Lady Bars

Shared by Ben · with credit

Original recipe from simplyrecipes.com · shared with credit by Ben

I make these when I want something sweet, no-bake, and easy to pack for a school lunch or potluck. They taste like a peanut butter candy bar with a graham cracker crumb crust and a chocolate top.

Ingredients

• 6 ounces (12 to 13) graham cracker sheets
• 11 tablespoons (156 g) unsalted butter, divided
• 1 1/2 cups (170 g) powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup plus 2 tablespoons creamy peanut butter, divided
• 1 1/4 cups (212 g) semisweet chocolate chips
• Chopped salted peanuts and flaky sea salt, for garnish, optional

Instructions

1. Make the crumbs: Seal the graham cracker sheets in a large zip-top bag. Use a rolling pin to go over the graham crackers until they're finely crushed (you should have about 1 1/3 packed cups of crumbs).
2. Make the filling: Microwave 10 tablespoons of the butter in a large microwave-safe bowl on high in 15- to 30-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Stir in the powdered sugar, vanilla, 3/4 cup of the peanut butter, and the reserved graham cracker crumbs until well combined.
3. Pack the filling in the pan: Line an 8x8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. Spoon the graham cracker filling into the prepared pan. Place a sheet of plastic wrap directly on the surface of the graham cracker filling to keep it from sticking to your hands, then press it into an even layer. Discard the plastic wrap.
4. Make the chocolate layer: Microwave the chocolate chips, the remaining 2 tablespoons of peanut butter, and the remaining 1 tablespoon of butter in a medium microwave-safe bowl on high in 15- to 30-second intervals, stirring after each interval, until the chocolate is melted and smooth, 1 to 2 minutes. Spread the chocolate mixture evenly over the filling in the pan; garnish with peanuts, if using.
5. Chill, then cut: Chill the pan, uncovered, until both layers are set, about 1 hour. Using the aluminum foil as a sling, lift the uncut bars from the pan. Slice into 16 (2x2-inch) bars using a large, warm, dry chef's knife. Garnish with flaky sea salt, if using, and serve.

Nutrition (per serving, estimated)

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