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In an 8" x 8" or 9" x 9" square pan, make a sling out of parchment paper, with two sides hanging over the edge of the pan. Lightly grease the paper and sides of the pan.
If using graham cracker crumbs instead of the chocolate topping, sprinkle half of the crumbs over the bottom of the greased pan. Skip this step if making with chocolate.
In a large bowl, combine peanut butter, butter, and vanilla extract with an electric mixer.
Slowly add in powdered sugar one cup at a time until the mixture resembles a dough and is no longer sticky. For me, this was at about 5-1/4 cups.
Pat the mixture into the prepared pan and then top with remaining graham cracker crumbs. Alternatively, melt the chocolate chips in a microwave in 30 second intervals, stirring between each, until melted. Spread evenly over the peanut butter mixture.
Refrigerate until chilled.**
Carefully remove the bar, by lifting directly up on the parchment paper wings. Cut into squares and enjoy!