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No-Bake Peanut Butter Spiderweb Bars

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These no-bake peanut butter spiderweb bars are a quick and easy 15-minute treat, perfect for Halloween or any time you crave a peanut butter and chocolate dessert without turning on the oven. A buttery graham cracker crust is topped with a creamy peanut butter filling and a semi-sweet chocolate layer, finished with a decorative spiderweb swirl.

Ingredients

Scale
  • 1 ½ cups crushed graham crackers (about 9 full sheets)
  • ½ cup unsalted butter, melted
  • 1 cup creamy peanut butter, divided (¾ cup for filling, ¼ cup for swirl)
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs and ½ cup melted unsalted butter. Stir until every crumb is coated and the mixture resembles wet sand.
  3. Transfer the crumb mixture to the prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat-bottomed glass. Refrigerate while making the filling.
  4. In a medium bowl, combine ¾ cup creamy peanut butter, 1 ½ cups sifted powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Stir until a smooth, thick dough forms. If too stiff, microwave for 10 seconds; if too soft, add more powdered sugar.
  5. Remove the pan from the refrigerator. Press the peanut butter filling evenly over the crust. Return to the fridge.
  6. In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring after each, until completely smooth (about 1 to 1 ½ minutes total).
  7. Remove the pan from the fridge. Pour the melted chocolate over the peanut butter filling and spread evenly with a spatula.
  8. Drop small spoonfuls of the remaining ¼ cup peanut butter onto the chocolate layer (about 5-6 dollops). Use a toothpick to drag through each dollop in a spiral motion to create a spiderweb pattern. Wipe the toothpick clean between each swirl.
  9. Refrigerate for at least 2 hours, or until the chocolate is completely firm. For best results, chill for 4 hours or overnight.
  10. Lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into 16 squares with a sharp knife, wiping the knife clean between cuts.

Notes

For best texture, use standard processed peanut butter (like Jif or Skippy) rather than natural peanut butter. Press the crust firmly to prevent crumbling. Chill between layers for distinct results. Wipe knife between cuts for clean squares. Bars can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.

Nutrition

Keywords: no-bake, peanut butter, chocolate, spiderweb, Halloween, easy dessert, graham cracker, bars

Find it online: https://ovenmila.com/no-bake-peanut-butter-spiderweb-bars-easy-15-minute-treat/