Peanut Butter Lunch Lady Bars

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The combination of peanut butter and chocolate is always a winner, and the graham crackers add just the right amount of crunch to balance the creamy base. Plus, the bars set in the fridge, so there’s no oven time required—making them perfect for hot days or quick prep. They store well, cut neatly, and taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted

• 1 cup creamy peanut butter

• 2 cups powdered sugar

• 2 cups graham cracker crumbs

• 1 1/2 cups semi-sweet chocolate chips

Directions

1. In a large mixing bowl, I combine the melted butter and peanut butter until smooth.

2. I stir in the powdered sugar and graham cracker crumbs until everything is fully combined and forms a thick, crumbly mixture.

3. I press this mixture evenly into a 9×13-inch baking dish to form the base layer.

4. In a microwave-safe bowl, I melt the chocolate chips in 30-second intervals, stirring between each round until smooth.

5. I pour the melted chocolate over the peanut butter base, spreading it evenly with a spatula.

6. I refrigerate the bars for at least 2 hours, or until the chocolate is fully set.

7. Once chilled, I slice them into squares and serve.

Servings and timing

This recipe makes 12 bars.

• Prep time: 15 minutes

• Chill time: 2 hours

• Total time: 2 hours 15 minutes

Variations

• Crunchy version: I mix in chopped peanuts or use crunchy peanut butter for extra texture.

• Sweeter option: I use milk chocolate chips instead of semi-sweet for a creamier, sweeter topping.

• Gluten-free: I substitute gluten-free graham crackers for a celiac-friendly version.

• Dairy-free: I use vegan butter and dairy-free chocolate chips.

• Festive topping: I sprinkle sea salt, sprinkles, or even crushed pretzels on top of the chocolate before it sets.

Storage/Reheating

I store these bars in the refrigerator in an airtight container for up to 1 week. They also freeze well—I wrap them tightly and freeze for up to 2 months, then thaw in the fridge overnight before serving. Since they’re meant to be served cold, no reheating is needed.

FAQs

Can I use natural peanut butter?

I don’t recommend it, since natural peanut butter can be too oily or runny and may not set properly. Regular creamy peanut butter works best.

Can I make these bars ahead of time?

Yes! In fact, I prefer to make them the night before so they have plenty of time to set.

How do I cut clean squares?

I use a sharp knife warmed under hot water, then wipe it clean between cuts. This makes neat, even slices without cracking the chocolate.

Can I use a different pan size?

Yes, but the thickness of the bars will change. An 8×8 pan will make thicker bars, while a larger pan will yield thinner ones.

Can I add a second layer of chocolate?

Definitely. I sometimes add a drizzle of white chocolate over the top after the semi-sweet layer sets for a fancier look.

Conclusion

Peanut Butter Lunch Lady Bars are one of those easy, nostalgic desserts that never go out of style. With just a handful of ingredients and no baking required, I can whip up a batch in minutes and have a crowd-pleasing treat ready to go. Gooey, chocolatey, and perfectly peanut buttery, these bars are a guaranteed hit every time I make them.