These chocolate peanut butter squares with a creamy peanut butter dough, two layers of chocolate ganache, and crispy cookie crust made with Nabisco chocolate wafers are absolutely irresistible.
If you like these bars, you might enjoy Chocolate Peanut Butter Cheesecake Bars, No Bake Chocolate Peanut Butter Bars, Chocolate Peanut Clusters Recipe, and Peanut Butter Chocolate Chunk Cookies.
These Chocolate Peanut Butter Squares are insanely good.
When I first started this blog many moons ago, I thought that I should have named the blog "The chocolate and peanut butter blog". My dessert recipes seemed to almost always include one or both of these ingredients with high regularity. I have since added more ingredients to my dessert recipes, but this combo is still, of course, the BEST.
But, the point is, I LOVE chocolate and peanut butter together. Its just always a winner. My family loves me so much when I make desserts with these ingredients.
I'm so glad I found this one. These peanut butter cookie bars take the chocolate/peanut butter experience to a whole new level.
Ingredients you will need:
- Nabisco Chocolate Wafers
- Sugar
- Butter
- Creamy Peanut Butter
- Dark Brown Sugar
- Powdered Sugar
- Sea Salt
- 11.5 oz bag milk chocolate chips (Ghiradelli preferred)
- Heavy Cream
How to Make Chocolate Peanut Butter Squares?
- In a food processor, process Nabisco wafers, butter, peanut butter, and sugar together until finely crushed.
- Press the finely crushed wafers into a 9x9 baking pan that has been sprayed with butter spray on the top and bottom.
- In a stand mixer, mix dark brown sugar, powdered sugar, butter, peanut butter and salt until thoroughly incorporated. Place in fridge.
- Make the ganache by melting the milk chocolate chips and heavy cream in a microwave-safe bowl for 1 minute. Stir until smooth.
- After the cookie crust has cooled, pour ¼ cup of the ganache on top of the cooled cookie crust. Place in freezer for 10 minutes to let the ganache set.
- Scoop peanut butter filling on top of chocolate ganache and spread evenly over chocolate layer.
- Spread remaining ganache over peanut butter filling.
- Freeze, covered, for 1 hour. Serve and Enjoy!
A new ingredient I learned about in this recipe is the Nabisco Chocolate wafers. SO perfect for making a crust for bars or pies. This is what it looks like in case you're looking for it in the store:
These are the Ghiradelli Milk Chocolate baking chips I used:
Hope you enjoy these chocolate peanut butter squares as much as we did!
Recipe
Chocolate Peanut Butter Squares
These chocolate peanut butter squares with a creamy peanut butter dough, two layers of chocolate ganache, and crispy cookie crust made with Nabisco chocolate wafers are absolutely irresistible.
Ingredients
Chocolate Cookie Crust
- 22 Nabisco Chocolate wafers
- ¼ cup sugar
- 3 tbsp unsalted butter, softened
- 2 tbsp creamy peanut butter
Peanut Butter Filling
- 6 tbsp dark brown sugar
- 2 cups powdered sugar
- 6 tbsp unsalted butter, softened
- 1 ⅓ cup creamy peanut butter
- pinch of sea salt
Milk Chocolate Ganache Topping
- 1 11.5 oz bag of milk chocolate chips (I like the Ghiradelli milk chocolate)
- 6 tbsp heavy whipping cream
Instructions
-
Preheat oven to 375 degrees. Spray a 9x9 inch pan, bottom and sides, with spray (I like the Pam Butter Spray).
Make the Crust
-
In a food processor, add the chocolate wafers, sugar, butter, and peanut butter. With blade attachment, processor set to pulse, process until finely crushed (takes under a minute).
-
Scrape the mixture out of the processor, and, with your hands, press the mixture into the bottom of the pan. To flatten out more, you can press with the bottom of a measuring cup.
-
Bake the crust for 8 minutes in the preheated oven. Remove from oven and cool completely on wire rack.
Make the Peanut Butter Filling
-
In the bowl of a stand mixer with a paddle attachment, mix all of the filling ingredients together until combined. Place filling in refrigerator, covered, while you prepare the ganache.
Make the Ganache Topping
-
Place the chocolate chips and heavy cream in a microwaveable bowl. Cook in the microwave for 1 minute. Stir until smooth. If you need to melt the chocolate more, do so in 15 second increments to avoid burning.
Put the delicious layers together
-
Pour a ¼ cup of the chocolate ganache over the cooled cookie crust. Place the pan in the freezer for 10 minutes for the chocolate to set.
-
Scoop the peanut butter filling on top of the cookie crust and press evenly to cover crust (don't forget the corners).
-
Pour the rest of the chocolate ganache on top of the peanut butter and smooth out with a spatula and/or butter knife.
-
Cover pan with plastic wrap or rubbermaid cover and place in freezer for 1 hour to set.
-
Using a metal spatula, cut the squares and serve. You're going to love these!
-
Its best to store the squares in the refrigerator.
Recipe Notes
Adapted from Once Upon a Chef
Leave a Reply