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Spooky No-Bake Spiderweb Peanut Butter Bars

no-bake spiderweb peanut butter bars - featured image
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These spooky no-bake spiderweb chocolate peanut butter bars are a happy accident turned Halloween tradition. With a creamy peanut butter layer, dark chocolate topping, and an easy spiderweb design, they are quick, delicious, and perfect for any spooky gathering.

Ingredients

Scale
  • 1 cup creamy peanut butter (e.g., Skippy or Jif)
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups dark chocolate chips (e.g., Ghirardelli 60% cacao)
  • 1/4 cup white chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening, divided

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, beat together 1 cup creamy peanut butter and 1/2 cup softened unsalted butter until smooth and creamy, about 2 minutes. Add 1 teaspoon vanilla extract and a pinch of salt, then beat again.
  3. Gradually add 2 cups powdered sugar and 1 1/2 cups graham cracker crumbs to the peanut butter mixture. Mix on low speed, then increase to medium and beat until well combined. The mixture should be thick and slightly crumbly but hold together when pressed. If too dry, add a tablespoon of milk; if too sticky, add another tablespoon of graham cracker crumbs.
  4. Transfer the peanut butter mixture to the prepared pan. Press it down firmly and evenly using your hands or the bottom of a measuring cup. Refrigerate for 15-20 minutes.
  5. In a microwave-safe bowl, combine 1 1/2 cups dark chocolate chips with 1/2 tablespoon coconut oil. Microwave in 30-second intervals, stirring after each, until completely smooth (about 1 minute 30 seconds total).
  6. Remove the pan from the fridge. Pour the melted dark chocolate over the chilled peanut butter layer and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
  7. In a separate small microwave-safe bowl, melt 1/4 cup white chocolate chips with the remaining 1/2 tablespoon coconut oil using the same 30-second interval method.
  8. Transfer the melted white chocolate to a small ziploc bag. Snip off a tiny corner. Pipe concentric circles of white chocolate onto the dark chocolate layer, starting from the center and working outward, spacing them about 1 inch apart. Using a toothpick, drag lines from the center outward through all the circles to create a spiderweb effect. Wipe the toothpick clean between each drag.
  9. Refrigerate the pan for at least 2 hours, or until the chocolate is completely firm (overnight is best for clean cuts).
  10. When fully set, lift the bars out of the pan using the parchment overhang. Place on a cutting board and cut into squares using a sharp knife, wiping the blade clean between each slice. Let bars sit at room temperature for 5 minutes before cutting for cleaner edges.

Notes

Chill the peanut butter layer before adding the chocolate to prevent layers from blending. Use a sharp knife for cutting and let bars sit at room temperature for 5 minutes before cutting to avoid cracking. Do not overmix the peanut butter layer. For best results, chill overnight.

Nutrition

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

Find it online: https://prismtaste.com/spooky-no-bake-spiderweb-peanut-butter-bars-easy-and-delicious/