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Peanut Butter Graham Cookie Bars

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Peanut Butter Graham Cookie Bars

Peanut Butter Graham Cookie Bars
Caroline Yoder
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total prep
This recipe was created by Caroline Yoder, of The Broccoli Hut, for Peanut Butter & Co. Click here to buy the The Heat Is On peanut butter. Click here to purchase the Dark Chocolate Dreams peanut butter.

"When I was growing up, my mother had a stand-by baked good recipe that took less than an hour to prepare but always received rave reviews -- graham cracker brownies. While her recipe is delicious, it features processed graham crackers, sugar-laden condensed milk and chocolate chips. I set out to re-create this dessert with slightly healthier ingredients, substituting whole grain graham crackers, evaporated skim milk with a moderate amount of sugar, and nutrient-packed peanut butter. The result is a dessert with a cookie-like texture, sure to please anyone with a sweet tooth." -- Caroline Yoder


  • 1 12-ounce can evaporated milk (preferably skim)
  • 3/4 cup raw sugar
  • 3/4 cup Dark Chocolate Dreams peanut butter (see below)
  • 48 whole grain graham cracker squares, crushed


  • Preheat oven to 350°F
  • Pour evaporated milk into a medium saucepan, and add sugar. Stir well, and cook over medium heat until sugar is dissolved and bubbling.
  • Add peanut butter to sauce pan, stir well, and cook over medium heat until peanut butter is well-incorporated and bubbling.
  • Allow the mixture to cool. The consistency should be similar to that of a brownie batter.
  • While the peanut butter mixture cools, place graham crackers in a large zip-top bag. Be sure not to seal the bag all the way so that air may escape. Crush crackers with a rolling pin or drinking glass until all that remains are small crumbs and fine graham powder.
  • Place graham cracker crumbs in a large mixing bowl, and add the cooled peanut butter mixture ¼ cup at a time. Stir until the mixture reaches a sticky, clay-like consistency; it should be very difficult to stir. There may be some leftover peanut butter mixture.
  • Press mixture into a greased 9X12 baking pan. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 10-12 minutes before cutting into bars and serving.
  • Notes: -Traditional graham cracker brownie/cookie recipes call for sweetened condensed milk. Due to the extremely high sugar content of sweetened condensed milk, I have used evaporated milk to which I add a moderate amount of raw sugar. -Whole grain graham crackers are available in most major supermarkets. I like Mi-Del brand. -These cookies tend toward a dry texture, so be sure not to bake them too long to prevent a crumbly mess. -As indicated above, there may be leftover peanut butter mixture. Save this sweet sauce as a topping for ice cream or a dip for strawberries! -Store in an airtight container or zip-top bag at room temperature to keep them fresh for up to a week.