Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • Pinch of salt
  • 1 cup (230g) creamy peanut butter (like Skippy or Jif)
  • 1 cup (115g) powdered sugar
  • 6 tablespoons (85g) unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter
  • Pinch of salt

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of a 9x13 inch pan lined with parchment paper. Chill crust for 15 minutes.
  2. Cream together peanut butter, powdered sugar, softened butter, vanilla extract, and salt using an electric mixer until smooth and creamy.
  3. Spread the peanut butter filling evenly over the chilled graham cracker crust. Return to the refrigerator to chill for at least 1 hour.
  4. Heat the heavy cream until simmering. Pour the hot cream over the chocolate chips and butter in a bowl. Let sit for 1 minute, then whisk until smooth and glossy.
  5. Pour the chocolate ganache over the chilled peanut butter layer and spread evenly. Sprinkle with sea salt, if desired.
  6. Refrigerate for at least 2 hours (or longer for firmer bars) before cutting into squares. Use a warm knife for clean cuts.