Ooey, gooey, and chewy you won’t be able to stop eating these Peanut Butter and Chocolate Gooey Bars!
Don’t tell anyone, but I’ve got my sticky fingers all over this keyboard snacking on these gooey bars. They are irresistible. You will not be able to stop eating them because they are that good!
This recipe was inspired by an old PTA cookbook I found in my kitchen. Did your elementary school put together a cookbook? Our school collected recipes from all of the families and compiled them into one book and sold them as a fundraiser. Pretty cool. Definitely one of the better fundraisers. Beats selling those big boxes of candy and sneaking money in there because you were the one eating all the candy and not selling it! Wait…was that only me?
Anyway this gooey recipe was inspired by one I was fortunate enough to taste firsthand. One of my childhood friend’s mom would bring these over for our playdates and they were delish! Chewy and rich, you could not stop at eating just one! I had a hankering for them so I decided to put my own twist on these gooey bars. You won’t be disappointed!
If you are a lover of that sweet and salty combination then you’ll be all over these! The recipe starts with a honey graham cracker crust and is layered with chocolate chips and peanut butter chips. Who isn’t a lover of peanut butter and chocolate together. These bars are chewy, gooey, and have a slight crunch all the same time!
What are you favorite type of gooey bars?
Peanut Butter and Chocolate Seven Layer Bars (makes 9 large or 12 small bars)
1 stick of butter, melted
1 and 1/4 cup crushed graham crackers
1 cup chocolate chips
1/2 cup peanut butter chips
8 oz. sweetened condensed milk
1/2 cup dry roasted peanuts
1. Preheat oven to 350 degrees. In a small bowl mix together the melted butter and graham crackers. Mix with a fork until all the crumbs are moistened evenly. Press into the bottom of 9×9 inch square baking pan.
2. On top of the graham crackers sprinkle half of the chocolate chips and all of the peanut butter chips. Pour the sweetened condensed milk evenly over all the layers. Top with the remaining chocolate chips and the dry roasted peanuts.
3. Bake for 30 minutes. Cool the bars to room temperature and then cut them into squares in the pan. Transfer to the refrigerator to continue to cool.