Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Large mixing bowl
- Spatula
- Small saucepan or heatproof bowl
- Whisk
Step-by-Step Instructions
The first step is all about setup, and it’s a lifesaver. I line my 8×8 pan with parchment paper, leaving a slight overhang on two sides. This is my non-negotiable tip—it’s the only way to get those perfect, clean bars out of the pan later without any frustrating digging or breaking. Once that’s ready, I take my large bowl and measure in the graham cracker crumbs. I used to buy pre-crumbled ones, but I found crushing whole crackers myself with a rolling pin gives me more control over the texture; you want a mix of fine powder and just a few tiny bits for that perfect bite.
Now, for the magical, aromatic part. In my medium saucepan over low heat, I melt the peanut butter and unsalted butter together, stirring almost constantly. I learned the hard way that even a minute of distraction can lead to scorching, and that burnt note is impossible to hide. You just want it warm, smooth, and fully combined—it should smell like heaven. Once it’s fluid, I take it off the heat and immediately stir in the vanilla and that all-important pinch of salt. Then, I pour this liquid gold directly over the graham cracker crumbs.
This is where the arm workout begins, but it’s worth it. I use my spatula to fold and press the mixture together. At first, it will seem too dry and crumbly, but keep faith and keep mixing. After a good minute of earnest combining, it transforms into a dense, slightly greasy, and cohesive dough that holds together when you pinch it. I dump this into my prepared pan and, using the bottom of a flat measuring cup or my fingers, press it into a supremely firm, even layer. I really lean into this—a firmly packed base is the foundation of a bar you can actually pick up and eat.
For the topping, I gently heat the heavy cream in a small saucepan until it’s just simmering around the edges, then I pour it right over the chocolate chips in a heatproof bowl. I let it sit for a full two minutes—no stirring! This patience allows the chocolate to soften properly. Then, I whisk slowly from the center outwards until I have a glossy, luxurious ganache. I pour this over the peanut butter base, tilt the pan to spread it evenly, and then comes the hardest part: I walk away. I let the pan set at room temperature for about an hour before transferring it to the fridge for a final two-hour chill. The wait is agony, but it ensures perfect, clean slices.(See the next page below to continue…)