Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 cup (225g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • ½ cup (115g) unsalted butter, softened
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang.
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix well and press into the pan.
  3. In a separate bowl, beat peanut butter, softened butter, powdered sugar, salt, and vanilla until smooth.
  4. Spread the peanut butter filling evenly over the graham cracker crust.
  5. Heat heavy cream until simmering. Remove from heat, add chocolate chips, let sit for 1 minute, then stir until smooth.
  6. Pour the chocolate ganache evenly over the peanut butter layer.
  7. Refrigerate for at least 1 hour, or until firm.
  8. Lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and serve.