Description
Disneyland Peanut Butter Squares are a delightful no-bake treat featuring a crunchy graham cracker and creamy peanut butter base topped with rich, melted chocolate. This irresistibly easy recipe combines simple pantry ingredients for a nostalgic dessert that’s perfect for parties, snacks, or anytime a sweet craving hits.
Ingredients
Scale
Base:
- 14 whole graham cracker sheets
- 2 cups creamy peanut butter
- 8 tablespoons butter, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3½ cups powdered sugar
Topping:
- 4 tablespoons shortening
- 4 cups semi-sweet chocolate chips
Instructions
- Crush Graham Crackers: Place 14 whole graham cracker sheets in a large resealable plastic bag and crush them into fine crumbs using a rolling pin or a food processor.
- Mix Peanut Butter Layer: In a medium bowl, combine 2 cups creamy peanut butter, 8 tablespoons softened butter, 2 teaspoons vanilla extract, and ½ teaspoon salt. Stir until smooth and well blended.
- Add Dry Ingredients: Gradually add 3½ cups powdered sugar and the crushed graham cracker crumbs to the peanut butter mixture. Mix thoroughly until a thick, stiff dough forms.
- Press Mixture into Pan: Evenly press the peanut butter mixture into a greased or parchment-lined 9×13-inch baking dish, smoothing the top with a spatula to create an even layer.
- Melt Chocolate Topping: In a microwave-safe bowl or double boiler, melt together 4 cups semi-sweet chocolate chips and 4 tablespoons shortening, stirring every 30 seconds until smooth and glossy.
- Spread Chocolate: Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula to cover the entire surface.
- Chill Until Set: Refrigerate the pan for at least 1 hour or until the chocolate topping has completely hardened.
- Cut and Serve: Once set, remove from refrigerator and cut into 24 squares. Serve chilled or at room temperature.
Notes
- For easier cutting, warm the knife under hot water and dry it before slicing the squares.
- You can substitute creamy peanut butter with natural or crunchy peanut butter, but texture will vary.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- To make the chocolate topping dairy-free, use vegan chocolate chips and a plant-based shortening alternative.
- The recipe can be doubled or halved easily, just adjust the pan size accordingly.
