Description
A buttery graham cracker base meets a pillowy peanut butter and marshmallow center, finished with silky chocolate ribbons. Chilled until firm, each bite yields a satisfying crunch and velvety sweetness.
Ingredients
- 2 cup graham cracker crumbs
- 0.5 cup unsalted butter melted
- 2 tablespoon granulated sugar
- 0.75 cup creamy peanut butter
- 1 cup marshmallow fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup semisweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line an 8×8 inch baking pan with parchment paper leaving an overhang on two sides.
- In a bowl combine graham cracker crumbs unsalted butter and granulated sugar stirring until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan and refrigerate for 15 minutes to set the crust.
- In a separate bowl whisk creamy peanut butter marshmallow fluff powdered sugar vanilla extract and salt until smooth and creamy.
- Spread the peanut butter filling evenly over the chilled crust and return to the refrigerator for 20 minutes.
- Meanwhile melt semisweet chocolate chips and coconut oil together in a microwave safe bowl stirring every 20 seconds until smooth.
- Drizzle the melted chocolate evenly over the peanut butter layer then refrigerate for at least 30 minutes or until the topping is firm.
- Lift the bars from the pan using the parchment overhang and cut into squares before serving.
Notes
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For cleaner slices warm the bottom of the pan under hot water then dry before removing the bars.
- You can freeze the bars in a single layer for up to one month placing parchment between layers.
- Substitute the chocolate chips with peanut butter chips for an extra burst of peanut flavor.