Ingredients:

  • 1 cup (227g) unsalted butter, melted
  • 2 cups (240g) graham cracker crumbs, finely pulsed
  • 2 cups (240g) confectioner’s sugar, sifted
  • 1.5 cups (384g) creamy peanut butter
  • 0.5 tsp (3g) sea salt
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 0.25 cup (64g) creamy peanut butter
  • 1 tbsp (15g) coconut oil
  • 2 tbsp orange-colored white chocolate melts (optional)

Instructions:

  1. Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the melted unsalted butter, graham cracker crumbs, sifted confectioner’s sugar, and sea salt.
  3. Fold in 1.5 cups of creamy peanut butter using a silicone spatula until the mixture is uniform and fully emulsified.
  4. Press the peanut butter mixture firmly and evenly into the bottom of the prepared pan, using a flat-bottomed measuring cup to level the surface.
  5. In a microwave-safe bowl, combine the chocolate chips, 0.25 cup of peanut butter, and coconut oil. Heat in 30-second intervals, stirring until glossy.
  6. Pour the chocolate mixture over the peanut butter base and smooth to the edges with an offset spatula.
  7. Optional Halloween decoration: Drizzle orange melts in horizontal lines over wet chocolate. Drag a toothpick vertically through the lines to create a spiderweb effect.
  8. Refrigerate for at least 1 hour until the chocolate is firm. Lift from the pan using the parchment and slice into 24 bars.