Freezing Instructions: Cover bars tightly, as a whole or cut into individual squares, and freeze for up to 3 months. I simply line the squares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowls | Rubber Spatula
Butter: Unsalted butter can be used instead. Add 1/4 teaspoon salt with the peanut butter in step 2.
Peanut Butter: For best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy. I do not recommend oily or natural style peanut butter for this recipe. You can use chunky-style peanut butter, though the bars can get a little crumbly.
Graham Crackers: Don’t have graham crackers where you live? Use 120g ground digestive biscuits instead (about 8 biscuits).
This recipe was updated in 2019 with more confectioners’ sugar and peanut butter to produce thicker bars.
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