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Gooey Peanut Butter Crumb Bars
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
These Gooey Peanut Butter Crumb Bars have a honey graham cracker crust, are filled with the richest, gooiest peanut butter filling, and are topped with a brown sugar oat crumb topping. And a chocolate drizzle, because, I mean, who's going to complain about chocolate and peanut butter??
Course: Dessert
Cuisine: American
Keyword: peanut butter crumb bars
Servings: 12 Peanut Butter Bars
Author: A Latte Food
Graham Cracker Crust
  • 1 1/2 cups graham crackers crushed (about 12 whole graham crackers)
  • 6 Tbsp butter melted
  • 2 Tbsp honey
Peanut Butter Filling
  • 2/3 cup creamy peanut butter (I used natural)
  • 1 14 oz can sweetened condensed milk
  • 2/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 whole eggs + 1 yolk
  • pinch of salt
Crumb Topping
  • 3/4 cup all purpose flour
  • 3/4 cup rolled oats
  • 1/3 cup peanuts, chopped
  • 1/8 tsp baking soda
  • 1/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 6 Tbsp butter, melted
  • pinch of salt
Topping (Optional)
  • melted chocolate (I used about 3 oz)
  1. Preheat oven to 350 degrees and line a 9x9 baking pan with non-stick foil (I use foil because it makes it easier to cut and move the bars from the pan).
  2. Mix crushed graham crackers, melted butter, and honey together (I used a food processor). Once combined, press the crust evenly into the bottom of the pan. Bake for 10 minutes.
  3. Mix peanut butter and eggs (2 whole + 1 yolk) together. Add in sweetened condensed milk and stir until combined. Add in sugar, vanilla extract, and pinch of salt, and stir until combined.
  4. Pour filling over the graham cracker crust. Set aside.
  5. In a bowl, mix flour, oats, peanuts, baking soda, salt, granulated sugar, and brown sugar together. Add in melted butter, and mix until the crumb topping looks like coarse crumbs. Spread over the top of the peanut butter filling.
  6. Bake for 28-30 minutes, or until the crumb topping is lightly golden brown. Allow to cool, then refrigerate for about 2-3 hours (this helps the filling to set; it will still be gooey, but you will be able to cut through the bars without them falling apart). Serve cold or at room temperature (we loved them cold and kept all leftovers in the fridge).
  7. Enjoy!