Chocolate Peanut Butter Squares

Chocolate peanut butter squares

When it comes to sweets, I’ve learned that you cannot make people much happier than when you combine chocolate and peanut butter. In fact, I don’t know anyone who can resist these indulgent little squares…with a crumbly chocolate wafer crust, a rich and creamy peanut butter layer, and smooth-as-silk milk chocolate topping, they’re absolutely irresistible.

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They’re also pretty easy to make…

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You start with the crust: simply combine Nabisco chocolate wafers (which you can find in the cookie aisle at most grocery stores), butter and sugar in a food processor and blitz to blend. Press the fine crumbs into a pan and bake.

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Next, make the peanut butter filling by combining peanut butter, butter, confectioners’ sugar, dark brown sugar and salt in a mixer.

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Melt the chocolate and cream gently in the microwave. When working with chocolate, always go easy on the heat so it doesn’t scorch.

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Finally, put it all together: spread a thin layer of chocolate over the cooled crust (this “glues” the peanut butter layer to the crust, otherwise it won’t stick); spread the peanut butter mixture into an even layer over top; then cover with the remaining chocolate.

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That’s all there is to it! These bars freeze beautifully so you can make them well in advance; simply defrost them in the refrigerator the day before you plan to serve them.

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Be sure to cut them into small fudge-like squares…they’re very rich. Enjoy!

Chocolate Peanut Butter Squares

Print Recipe
Servings: 25 small squares


For the Crust

  • 22 Nabisco Chocolate Wafers, finely crushed (or about 1-2/3 cups crumbs), from 1 box
  • 1/4 cup sugar
  • 3 tablespoons unsalted butter, softened

For the Filling

  • 6 tablespoons firmly packed dark brown sugar
  • 2 cups Confectioners' sugar
  • 6 tablespoons unsalted butter, softened
  • 1-1/3 cups creamy peanut butter (I like Skippy Natural "No Need to Stir")
  • Pinch salt

For the Milk Chocolate Ganache Topping

  • 1 (11.5 ounce bag) milk chocolate chips (preferably Ghirardelli or similar quality)
  • 6 tablespoons heavy cream


  1. Preheat the oven to 375°F and spray a 9-inch square baking pan with non-stick cooking spray.
  2. Make the crust: Combine the chocolate wafers, sugar and butter in the bowl of a food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into the prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on a rack to cool completely.
  3. In the meantime, make the peanut butter filling: Combine all of the filling ingredients together in the bowl of a mixer fitted with the paddle attachment and mix at low speed until just combined (do not whip). Set the bowl in the refrigerator while you prepare the rest.
  4. Make the chocolate ganache topping: Combine the milk chocolate chips and heavy cream in a microwave safe bowl and cook in the microwave at medium power (50%) for 1-1½ minutes. Stir until the bowl no longer feels warm. Continue heating at 15-30 second intervals, stirring until chocolate is smooth and melted. Do not overheat.
  5. Put it all together: Spread about ¼ cup of the chocolate mixture evenly over the cooled crust; place the pan in the freezer until the chocolate is set, 5-10 minutes. Spread the peanut butter mixture into even layer over the chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or spatula). Give the chocolate ganache a quick stir to smooth any lumps, then spread it evenly over top of the peanut butter layer. Cover the pan with plastic wrap and place in the freezer for 1 hour to set (or, if you're not in a hurry, you can just leave it in the refrigerator for a few hours). When firm, use a sharp knife to cut into squares (make them small as they are very rich!). Keep refrigerated and serve cool.

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  • Those look amazing! What a delightfully decadent dessert that is the perfect blend of the two best: chocolate and peanut butter. :-)

    • Beverly Canush

      Totes! Eye luv pb&choc! yeuh gurl!! LAWLZ

  • Those look so good! I may have to add them to my cookie collection.

  • OMG those look so good! I’m going to buy a boatload of peanut butter and chocolate and sit in a stupor all weekend.

    Thanks for posting this recipe!

  • Peanut butter and chocolate is the best. Thanks for the recipe!

  • Cassie

    One of my all time favorite combinations. And the pictures bring out their decadecnce. Beautiful and delicious!

  • YOU… are brilliant :)

  • These look insanely good!!!!

  • Irresistible? I would say so!!!!! yUM

  • I might seriously OD on these! My favorite combo…they look absolutely AMAZING!!

  • Teri

    How many calories per square?

  • these look beautiful. my kids would be super happy if they found these sitting under our cake dome!

  • Kay Greenfield

    “These are the most fantastic cookie things.” This is what everyone I shared these with over the holidays kept saying. Thank you for sharing these. I can’t believe they are so easy to make.

  • Bonnie

    These are really easy to make (and eat!) with kids. We didn’t have chocolate wafers in the house so used Oreos instead, no problem. The cookies disappeared in no time.

  • j

    Really tasty and easy to make! Although.. I used vanilla wafers rather than chocolate cookies, I thought the ganache was chocolate enough. I also used 3 tbls brown sugar and 2 tbls white sugar for the peanut butter layer and it tasted great. I don’t think that much sugar is necessary. Cutting the squares small is very good advice!

  • Just finished making this, came out perfectl delicious! Thank you so much, I’m bringing them to my best friend’s house-warming party and I’m sure they’ll be a hit!

  • Leslie S.

    Hi, any reason I couldn’t use a dark chocolate instead of a milk chocolate for the chocolate topping? I have a lot of really good dark chocolate and I am looking for some good easy recipes… Thanks in advance for your response.


  • Courtney

    I just made these for a bunko party I’m hosting tomorrow night. They are delicious. I love your recipes and your balance of both healthful and indulgent, both of which I believe have a place in life.

  • Kathy Kearney

    These are incredible and easy. Always have a pan in my freezer!

  • Susan

    These are so easy and so delicious. I always make two recipes at a time. One to eat right away and one for the freezer. Although, sometimes the freezer batch never makes it to the freezer!

  • Randi

    Thanks, these were a HUGE holiday party hit!!

  • meredith Lovelss

    These are rich and delicious for true chocolate lovers like my son who loves these!

  • Fern

    What is confectioner’s sugar? I’m in the UK so it may mean something completely different over here! Icing sugar?!

    • Jenn

      Fern, It is the same as powdered sugar. Hope that helps.

  • Sri

    I made these for Christmas and included them in my cookie tin. It got rave reviews. Thanks! Very easy to make too.

  • Reed G

    Melting chocolate in the microwave is a lot easier because you don’t have to work over a double boiler. These bars look awesome – can’t wait to make them.

  • Angela

    these look really good! I think that my daughter would really like these!

  • teresa swann

    I entered this recipe in a Chocolate Contest held by my college HMR Club. I won second place!

  • Adrienne Peach

    Oh my, these are so YUMMY!! Everyone LOVED them!!

  • Kim Nelson

    I had a problem with the bottom crust. I bought the Nabisco Famous chocolate wafers, but when I counted out 22 of them and put them through my food processor I only got about a cup. Your recipe said it should be about 1 2/3 cup. I was in a quandary. I know sometimes they change they size of cookies, so I thought I would be safer going with the 1 2/3 cups. Mistake. The crust was too thick and crumbled when I cut into the bars. I didn’t think I there was enough butter for that much crumbs but went with it anyway. Could you clarify please? One other thing. My ganache for the top was a bit greasy. I microwaved it very slowly with the cream and it didn’t seize, but it was greasy. Is that because of my chips? ( I didn’t Ghirardelli.) They still are delicious and I hope to get my questions answered so I can give them another try!

    • Jenn

      Hi Kim, Did you by chance pack the cookie crumbs into the measuring cup? That would explain the difference in measurement. 22 cookies is definitely the right amount if you try it again. Also, keep in mind that the crust is a bit crumbly by nature (all cookie crusts are) but you should be able to cut it without too much breakage. As for the chocolate ganache, I think your hunch is right. It’s important to use a good quality chocolate, especially when melting chocolate chips because there are additives. If you can’t find good quality chips, it’s best to use a baking bar instead. Hope all this helps. If you try it again, please let me know how it comes out.

  • Marcia

    This is one of my Christmas regulars now. If I want any for neighbors and friends-I have to hide them from my family! They are crazy about them!

  • Claire

    These look wonderful!
    Can’t wait to make them!

  • Yummmmm yummm mmm…….mmmmm……… good!!! Thank you for sharing.

  • Michelle

    These were the most delectable desserts I have ever made for a party! Don’t forget to do two layers of ganache (unlike me, who forgot the first one. Still delicious, just messier!)

  • Sally

    I made these to bring in for an office luncheon the other day and they disappeared in minutes! I’ve already received requests to make them and bring them in again, this is definitely a keeper!

  • Francine Bosco

    What substitute could be used for the wafers? I live in the UK and can’t find anything similar. I can find graham crackers tho. Would those work? Or digestive biscuits?

    • Jenn

      Hi Francine, Some people have used Oreo cookies (without the filling) and it worked well. Hope that helps!

  • Maria P

    Just made these bad boys and wow you got two thumbs up from us! You have a new fan!!

  • Gamermom

    I made these with gluten free chocolate cookies for my mother in law when she came to visit, as she does not eat wheat. Huge success. But I will agree they are very sweet and rich.

  • Lara

    Delicious. I’ve made them three times… I keep trying to find people to make them for because they are dangerous things to have living at home.

  • If there is something better than chocolate and peanut butter, I’d like to know what it is…because this recipe is perfect. xoxo!

  • Ruth Ann

    I used Oreo cookies instead of wafers turned out great.

  • Nikki

    These were really good but I couldn’t find the chocolate wafer cookies so I substituted chocolate graham cracker crumbs – there wasn’t enough butter I guess because the crust didn’t hold together at all. Next time I will use oreos for the crust if I can’t find the chocolate wafer cookies. They are very hard to find where I live.

  • Cameron

    These things are irresistible. Cut them in smaller fudge squares and they still fly of the table. I’ve made them several times and like the other comments say, go for the OREOs. The graham crackers didn’t work out for me.

  • My daughter’s friends thought this was the best dessert they had ever eaten … they were in heaven! I made the chocolate early and then failed to reheat it and it was hard to get on the first layer; after the p-butter layer I reheated the chocolate and then it went on easily.

  • Deborah

    I would like to substitute almond butter for the pb. Any suggested modifications?

    • Jenn

      Hi Deborah, Should work fine. Please come back and let me know how they turn out.

  • Patti

    I will have to try this! Sounds so delicious! Thanks Christy :)

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