Hallelujah Chocolate-Peanut Butter Bars | Midwest Living

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Hallelujah Chocolate-Peanut Butter Bars

Hallelujah Chocolate-Peanut Butter Bars

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  • Makes: 60 servings
  • Yield: about 60 bars
  • Prep 30 mins
  • Chill 2 hrs
  • Bake 10 mins

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  • 1 3/4 cups finely crushed graham crackers or vanilla wafers
  • 1/2 cup butter, melted
  • 1/4 cup unsweetened cocoa powder
  • 1 1/3 cups semisweet chocolate pieces
  • 2/3 cup butter
  • 2 1/2 cups peanut butter
  • 3/4 cup butter
  • 1 tablespoon vanilla
  • 3 cups sifted powdered sugar


  1. Preheat oven to 300 degree F. In a medium bowl stir together graham crackers, the 1/2 cup melted butter, and the cocoa powder. Press into the bottom of a 13x9x2-inch baking pan. Bake for 10 minutes. Cool completely.
  2. In a medium saucepan cook and stir chocolate pieces and the 2/3 cup butter over low heat until melted. Carefully spread half of the chocolate mixture evenly over crust. Chill about 30 minutes or until chocolate is set. Cover remaining chocolate mixture; set aside at room temperature.
  3. In a large bowl combine peanut butter, the 3/4 cup butter, and the vanilla. Beat with an electric mixer on medium speed until smooth.
  4. Gradually beat in as much of the powdered sugar as you can with the mixer, beating on low speed. Stir in the remaining powdered sugar. Pat evenly onto chocolate layer in baking pan.
  5. Spread remaining chocolate mixture evenly over peanut butter layer. Cover and chill for 2 hours. Cut into bars.

Nutrition Facts

(Hallelujah Chocolate-Peanut Butter Bars)

Servings Per Recipe 60, fiber (g) 1, chol. (mg) 16, Fat, total (g) 13, cal. (kcal) 166, carb. (g) 12, sodium (mg) 124

Comments (1)

anniesellsc wrote:
I made these and they're absolutely delicious. I'm not sure how they achieved the proportions in the image because I used a 13 x 9 x 2 pan and the chocolate layer was much thinner. I even used a third of the chocolate over the graham cracker crust to save the remaining chocolate for the top. Next time, I will reduce the amount of peanut butter mixture by 25% and increase the chocolate by 50%. That's just to my liking. I made them for a bake sale and they were a huge hit! The peanut section was a bit soft, so I kept them in a cooler and only had a few squares out at a time. They sold quickly!

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