Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 5 tablespoons (30g) granulated sugar
  • 1 ½ cups (340g) creamy peanut butter (not natural)
  • 1 cup (225g) powdered sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • ¼ teaspoon salt
  • 6 ounces (170g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream

Instructions:

  1. Line the 9x9 inch pan with parchment paper or foil, leaving an overhang on the sides for easy removal.
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl.
  3. Press the mixture firmly into the bottom of the prepared pan.
  4. In a large bowl, beat together peanut butter, powdered sugar, softened butter, and salt until smooth and creamy.
  5. Spread the peanut butter filling evenly over the graham cracker crust.
  6. Place chocolate chips in a heatproof bowl.
  7. Heat heavy cream in the microwave or on the stovetop until simmering.
  8. Pour the hot cream over the chocolate chips and let sit for 1 minute to soften the chocolate.
  9. Whisk until smooth and glossy.
  10. Pour the ganache over the peanut butter filling, spreading evenly.
  11. Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the bars to set completely.
  12. Lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares.