These No-Bake Lunch Lady Bars Are a Retro Treat

Instructions

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1. 1 Seal the graham cracker sheets in a large zip-top bag. Use a rolling pin to go over the graham crackers until they’re finely crushed (you should have about 1 1/3 packed cups of crumbs).
2. 2 Microwave 10 tablespoons of the butter in a large microwave-safe bowl on high in 15- to 30-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Stir in the powdered sugar, vanilla, 3/4 cup of the peanut butter, and the reserved graham cracker crumbs until well combined.
3. 3 Line an 8x8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. Spoon the graham cracker filling into the prepared pan. Place a sheet of plastic wrap directly on the surface of the graham cracker filling to keep it from sticking to your hands, then press it into an even layer. Discard the plastic wrap.
4. 4 Microwave the chocolate chips, the remaining 2 tablespoons of peanut butter, and the remaining 1 tablespoon of butter in a medium microwave-safe bowl on high in 15- to 30-second intervals, stirring after each interval, until the chocolate is melted and smooth, 1 to 2 minutes. Spread the chocolate mixture evenly over the filling in the pan; garnish with peanuts, if using.
5. 5 Chill the pan, uncovered, until both layers are set, about 1 hour. Using the aluminum foil as a sling, lift the uncut bars from the pan. Slice into 16 (2x2-inch) bars using a large, warm, dry chef’s knife. Garnish with flaky sea salt, if using, and serve. Store the bars in an airtight container in the refrigerator for up to 1 week. If you stack the bars, use sheets of waxed paper in between the layers to prevent sticking. Love the recipe? Leave us stars and a comment below!