Ingredients

The following ingredients have 4 Servings
  • 1 cup chocolate graham cracker crumbs
  • 3/4 cup rolled oats
  • 3/4 cup powdered sugar
  • Pinch kosher salt
  • 5 tablespoons butter
  • 1/2 cup chunky peanut butter (not natural)
  • 6 tablespoons creamy peanut butter (not natural)
  • 1/2 teaspoon vanilla extract
  • 5 ounces semisweet chocolate, melted
  • 1 tablespoon creamy peanut butter (not natural)
  • 1 ounce milk chocolate (melted)

Instruction

  • Coat an 8x8-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
  • Combine graham cracker crumbs, oats, sugar, and salt in a large bowl.
  • Melt butter in a medium saucepan over medium heat, then add chunky peanut butter, smooth peanut butter, and vanilla, whisking until well combined.
  • Add peanut butter mixture to crumb mixture, stirring until combined.
  • Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
  • Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
  • Heat remaining smooth peanut butter in a small saucepan until runny.
  • Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
  • Use parchment to lift out chilled block of bars. Using a sharp knife, cut into 12 squares. Let bars stand at room temperature for 10 minutes before serving.