This recipe has been my go-to for potlucks and holiday trays for years. I discovered these bars during a frenzied week of cookie exchanges when I needed something quick, crowd-pleasing, and totally indulgent. The salty-sweet peanut butter base is tender and slightly sandy from the confectioners' sugar, while the glossy chocolate top sets into a thin, satisfying shell. Every time I bring these to a gathering, people line up for a second piece — they disappear faster than I expect.

I first made this version after comparing several family handed-down recipes and realized the simplicity of using a 9x9 inch pan makes portioning perfect and gives the bars a nostalgic square shape reminiscent of old-school candy bars. The texture is pleasantly dense but soft, which contrasts beautifully with the snap and sheen of the chocolate layer. I love how the peanut butter flavor stays front-and-center; choose a familiar brand like Jif or Skippy for the best sweetness and consistency.

Ingredients

• Unsalted butter (1/2 cup): Use room-temperature butter for easy creaming; unsalted lets you control the salt level. I prefer a European-style butter for its creamier mouthfeel, but standard brands work fine.
• Creamy peanut butter (1 cup): Choose a stirred creamy version like Jif or Skippy that has a touch of sugar for balance. Natural runny peanut butter will alter texture — add a pinch more powdered sugar if used.
• Powdered sugar (2 cups): Also called confectioners' sugar, it gives structure while keeping the filling soft. Sift if lumpy for a smoother base.
• Pure vanilla extract (1 teaspoon): Adds aromatic depth and rounds the peanut butter's flavor. Use a good quality vanilla for noticeable difference.
• Chocolate chips (1 cup): Semi-sweet, milk, or dark chocolate all work; pick chips labeled 'for melting' if you want the smoothest finish.
• Coconut oil or butter (2 teaspoons): Aids melting and gives the chocolate a glossy shine. Coconut oil keeps the surface slightly firmer when chilled.

Instructions

Mix the filling:In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, powdered sugar, and pure vanilla extract. Use an electric mixer on medium speed and beat until completely smooth, about 2–3 minutes. Scrape down the sides to ensure even mixing — the texture should be thick but spreadable, resembling a soft cookie dough.Prepare the pan:Line a 9x9 inch baking dish with parchment paper or foil, leaving an overhang on two opposite sides for easy removal. Press the peanut butter mixture firmly and evenly into the pan using a rubber spatula or an offset spatula. The surface should be compacted so the bars hold shape when cut; run your spatula back and forth in short, decisive strokes.Melt the chocolate:Place the chocolate chips and coconut oil (or butter) in a microwave-safe bowl. Heat in 30-second bursts at 50–70% power, stirring between each interval. Continue until smooth and glossy; this usually takes 60–90 seconds total depending on your microwave. Alternatively, use a double boiler set over simmering water and stir until completely melted.Assemble and set:Pour the melted chocolate over the pressed peanut layer and spread to the edges with a spatula for an even coating. Tap the pan gently on the counter to remove air bubbles. Let the chocolate sit at room temperature until it firms up, about 30–60 minutes, then transfer to the refrigerator for at least one hour to fully chill before slicing.Slice and store:Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 12–16 bars with a sharp knife — warming the blade under hot water and wiping it dry between cuts gives cleaner edges. Store chilled in an airtight container; separate layers with parchment if stacking.

Storage Tips

Store the bars in an airtight container in the refrigerator for up to one week; they will keep their texture and appearance when chilled. If you plan to freeze them, cut into individual portions and wrap each piece in plastic wrap, then place in a freezer-safe bag or container for up to three months. Thaw overnight in the refrigerator before serving. For short-term counter storage (2–3 hours), keep them covered and away from direct sun to prevent chocolate bloom or softening.

Ingredient Substitutions

If you need to adapt ingredients, swap creamy peanut butter for almond butter using the same volume — note the flavor will be milder and slightly sweeter, so you may reduce powdered sugar by 2–4 tablespoons. For a lower-sugar version, use a sugar-free powdered blend designed for baking but expect a drier texture. Dairy-free eaters can use vegan butter and dairy-free chocolate chips; melted coconut oil alone also works in the peanut layer to reduce dairy content.

Serving Suggestions

Serve chilled on a decorative platter with a dusting of powdered sugar for a festive touch. Pair with coffee or milk for a classic combo, or slice small squares for a dessert buffet alongside cookies and bars. For parties, arrange on a tiered tray with small doilies between layers. Garnish individual squares with a light sprinkle of flaky sea salt to heighten contrast between sweet and savory.

Seasonal Adaptations

At holiday time, press crushed candy canes into the chocolate before it sets for a peppermint twist, or add a few drops of orange extract to the melted chocolate for a citrus-chocolate pairing. In summer months, swap the chocolate for a thin layer of salted caramel (cool first) and sprinkle toasted peanuts on top. For a fall version, stir 1/4 teaspoon ground cinnamon into the peanut layer for warmth.

Meal Prep Tips

These bars are excellent for make-ahead dessert prep. Double the ingredients and use a 9x13 inch pan to scale up; extend chilling time slightly. Portion into single-serve wraps and refrigerate for grab-and-go snacks. If packing for lunches, keep them chilled in an insulated lunch bag. For gifting, stack with parchment squares and tie with ribbon — they travel well when kept cool.

There’s a simple joy in making something that feels both nostalgic and luxurious, and these bars deliver that every time. They’re quick, forgiving, and consistently loved by friends and family — give them a try and make them your own with a favorite chocolate or a pinch of flaky salt.