Chocolate Peanut Butter Graham Cracker Bars

If you have ever looked on Pinterest, you might have seen recipes for seven layer bars.  They look pretty good, with their layers of coconut, chocolate chips, and condensed milk.  There is one problem with those bars though; they are not really layered.  Any picture will show you that it is just a bunch of ingredients tossed into a pan.  I have to admit, they are tasty, but I wouldn't exactly considered them layered bars.

My chocolate peanut butter graham cracker bars are the true layered deal.  It starts out with a chewy oat and chocolate bottom, then comes a mildly sweet peanut butter filling, finished with a crunchy graham cracker and chocolate topping.

I first made my chocolate peanut butter graham cracker bars for a neighborhood potluck.  They are super easy to make, and don't require any utensils making them the perfect handheld treat.  I served them chilled, but the hot summer air brought them up in temperature quickly.  They were yummy served both cold and at room temperature, so you don't need to worry about them sitting out for a little while.

Chocolate Peanut Butter Graham Cracker Bars

Time: 45 minutes (without chilling)

Serves: 16

Ingredients

  • 6 graham cracker sheets
  • 1 ½  tbsps. flour
  • 1 ½ tbsps. oil
  • 2 ½ tsps. oil
  • 2 ½ tsps. water
  • ¾ cup oats
  • 1 tbsp honey
  • 1 ½ tbsps. Cocoa powder
  • ½ cup peanut butter (salted, no sugar added)
  • ¼ cup powdered sugar
  • 2 tbsps butter, softened
  • ¾ cup chocolate chips

Preheat the oven to 350 degrees.  Place the graham crackers in a zipper top bag.  Crush with a rolling pin.  Add the flour and 1 1/2 tbsps of oil and shake.  Spread on a baking tray, press down a little, and bake for 5 minutes.  Remove from oven and let cool.  When cooking, pulse the 2 1/2 tsps oil, water, oats, honey and cocoa powder in a food process until oats are in very small pieces.  Press into a greased 9x9 glass baking pan, and bake for 8 minutes.  Let cool.  In a medium bowl, beat together the peanut butter, butter, and powdered sugar with an electric mixer until smooth.  Spread evenly on top of the baked oat layer.  Set aside.  In another small bowl, melt for 30 seconds in the microwave.  Stir, and microwave in 15 second increments until melted.  Stir in the cooled graham crackers, and spread on top of the peanut butter.  Freeze the bars for at least an hour, cut into 16 squares, and serve.