My Aunt Marla was another important chocolate loving influence growing up. She and my Aunt Nancy together were chocolate heaven for me.
When I say I can’t be left alone with a plate of them, I mean it. I think my daughter in law Tayler agrees with me; she has repeatedly requested them.
She sold herself short when she said she wasn’t a fabulous cook. One of my favorites are these Peanut Butter Bars that I’ve lovingly renamed Marla Bars. She passed away in 2022 and I find myself making these over and over again thinking about her.
These tasty gems come together quickly and are as easy to make in the RV as they are at home.
These can also be made dairy free using margarine or Earth Balance vegan butter for baking and Nestle Organic Allergen Free chocolate chips.
I buy powdered sugar in a large 2-pound bag. I googled the conversion and a 1-pound box of powdered sugar and it’s 453.6 grams or about 4 cups.
We used graham cracker crumbs a lot in our house, especially at Christmastime when we make 7-layer cookies. I’ve measured it out and 12 graham cracker sheets make 1.5 cups of crumbs.
Ready for the tastiest peanut bars of your life?!
Grab a large bowl and add the graham cracker crumbs, powdered sugar and peanut butter. Use the stand or hand mixer and mix until ingredients are incorporated. It will be crumbly.
Press the mixture into a parchment lined 13×9 baking pan. My hot tip is to use binder clips to hold the parchment paper.
Now it’s time to melt the chocolate chips. I use a 2-cup Pyrex measuring cup because it’s sturdy and easy to pour chocolate when melted. Melt in the microwave in 30-second increments until smooth and easy to stir.
Pour the melted chocolate over the peanut butter mixture and smooth with an offset spatula or a small frosting knife. Top with crushed peanuts.
Put in the refrigerator for 15-20 minutes, just before the chocolate resets. Don’t let it go too long because the chocolate will crack in odd shapes as you cut the squares. I lift the whole thing out of pan when it’s ready to cut. For me it’s a lot easier to get a clean cut out of the pan. You’ll get 24 good sized pieces. You know I like my treats smaller so I don’t feel guilty having 6 or 7.
Click to print recipe
Marla Bars (Peanut Butter Bars)
- 1.5 cups graham cracker crumbs (12 sheets)
- 1 one-pound box powdered sugar (453.6 grams or 4 cups)
- 1 cup butter, softened (sub vegan butter if making dairy free)
- 1 12-oz bag chocolate chips (sub Nestle organic allergen free for dairy free)
- Finely chopped peanuts for topping
- Add graham cracker crumbs, sugar and butter in a large bowl and mix until combined. It will be crumbly.
- Press into a parchment lined 13×9 pan.
- Melt chocolate chips in the microwave. Cook in 30-second increments until smooth and melted.
- Pour over peanut butter mixture and spread evenly. Finely chop peanuts as a pretty topper.
- Refrigerate 15-20 minutes, cut into squares just before the chocolate hardens.