Drool worthy Chocolate Peanut Butter 5-Layer Bars recipe
As you probably already know, there are about 3 billion versions of the Chocolate Peanut Butter Five-Layer Bars recipe, not including the “7-Layer Bars” recipe category! It’s also easy to substitute one type of ingredient for another, depending on your tastes, and how experimental you want to be. Recipes such as this are great for the holidays, easy to assemble, and fun for children to help measure and add the ingredients . . . especially the chocolate chips. First of all, make yourself a good cup of coffee!
Graham crackers (enough to cover the bottom of a 9 x 13 inch baking dish.
1 stick salted butter (melted)
1/2 Cup pecans (chopped)
1 Cup peanut butter chips
1 Cup chocolate chips (I use Ghirardelli 60% cacao bittersweet chips, but semi-sweet chips work too!)
1 Cup shredded coconut
1 can (14oz) of sweetened condensed milk
Preheat your oven to 350 degrees.
Lay graham crackers in a single layer, covering the bottom of a 9 x 13 inch baking dish. You will likely need to break some of the crackers into smaller pieces to cover all of the bottom. Pour the melted butter evenly over the graham crackers so that all the crackers have been “buttered.”
I’m sure there are violent opinions on the order of these next steps, but I like to first cover the buttered graham crackers with the chopped pecans, then the shredded coconut, the peanut butter chips, and finally the chocolate chips. Over all of this pour the sweetened condensed milk.
Bake at 350 degrees for 30 minutes. The tops of the Chocolate Peanut Butter Five-Layer Bars should be browning slightly by then, do not over-bake! Remove from the oven, and cool to room temperature.
What I love about this recipe is that with the Ghirardelli 60% cacao bittersweet chips and the peanut butter chips, the bars are not too sweet, but balance well with the sweetened condensed milk. Here’s some fun history about the classic peanut butter & chocolate combination! Enough talk! Cut into squares and take a bite!