Easy, irresistible Dark Chocolate Peanut Butter Squares are ready in about 30 minutes—perfect for when you want a quick, homemade dessert without a long wait. These bars combine a tender, peanut butter–forward cookie base with a silky dark chocolate ganache for a balanced, not-too-sweet finish.
The cookie base bakes in just 12 minutes and has a soft, chewy texture that complements the smooth ganache. The topping melts into a glossy layer of dark chocolate that tastes like a chocolate truffle sitting on a peanut butter cookie. The combination is impressive yet uncomplicated, making these bars an excellent choice for casual family treats or small gatherings.
Make a batch to enjoy this weekend—these squares are easy to transport and share. If you post photos of your results, tag your feed appropriately to show off your creation.
Much love,
Christina.
Dark Chocolate Peanut Butter Bars
Makes 16 squares
Ingredients
Cookie base:
3 tablespoons (42 g) unsalted butter
½ cup (110 g) packed dark brown sugar
½ cup (120 ml) natural unsweetened peanut butter (no salt added)
1 teaspoon (5 ml) pure vanilla extract
1 large egg
¼ teaspoon salt
¼ teaspoon baking soda
⅔ cup (95 g) all-purpose flour
Topping:
6 oz (170 g) dark chocolate, coarsely chopped
¾ cup (180 ml) 35% whipping cream
Pinch of salt
Method
Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving about a 2-inch overhang on two sides for easy removal.
Cream together the butter and dark brown sugar until smooth. Add the peanut butter and vanilla, mixing until combined. Beat in the egg until fully incorporated, then stir in the salt, baking soda, and flour until just combined. Press the dough evenly into the prepared pan.
Bake for 12 minutes, or until the edges are lightly golden. Transfer the pan to a wire rack and allow the bars to cool completely before topping.
For the ganache, heat the whipping cream in a small saucepan over medium heat until it just reaches a boil. Remove from the heat and pour the hot cream over the chopped dark chocolate in a heatproof bowl. Add a pinch of salt and let sit for about 2 minutes, then whisk until the mixture is smooth and glossy.
Spread the ganache evenly over the cooled cookie base, smoothing the top with a spatula. Refrigerate until the topping is fully set, about 30–60 minutes. Once firm, use the parchment overhang to lift the slab from the pan and slice into 16 squares.
Optional: Decorate the tops with festive sprinkles, flaky sea salt, or a drizzle of melted peanut butter before the ganache sets for extra flair.
Storage: Keep bars refrigerated in an airtight container for up to 5 days, or freeze for longer storage. Let frozen bars thaw briefly at room temperature before serving for the best texture.