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+ servings

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.

Course bars, Dessert
Keyword chocolate, cookies, peanut butter
Prep Time 30 minutes
Cook Time 1 hour
Servings 12


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


  1. Preheat oven to 375 degrees. Spray a 9x9 inch pan, bottom and sides, with spray (I like the Pam Butter Spray).

Make the Crust

  1. 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).

  2. 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.

  3. Bake the crust for 8 minutes in the preheated oven. Remove from oven and cool completely on wire rack.

Make the Peanut Butter Filling

  1. 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

  1. 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

  1. 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.

  2. Scoop the peanut butter filling on top of the cookie crust and press evenly to cover crust (don't forget the corners).

  3. Pour the rest of the chocolate ganache on top of the peanut butter and smooth out with a spatula and/or butter knife.

  4. Cover pan with plastic wrap or rubbermaid cover and place in freezer for 1 hour to set.

  5. Using a metal spatula, cut the squares and serve. You're going to love these!

  6. Its best to store the squares in the refrigerator.

Recipe Notes

Adapted from Once Upon a Chef