Grammy’s Chocolate Peanut Butter Cookies Candy
Recipe by Belinda Donner · November 2025
A cherished family recipe that brings comfort and joy to every gathering. Rich, indulgent treats combining creamy peanut butter with smooth dark chocolate.
Some of the most treasured recipes aren’t from cookbooks, they’re scribbled on index cards and passed from grandmother to grandchild. This no-bake candy is one of those recipes: simple, sweet, and inseparable from the memory of the person who made it.
Ingredients
- 1 cup Peanut Butter (Skippy Extra Crunch Peanut Butter Super Chunk recommended)
- 2 sticks melted butter (1 stick unsalted + 1 stick salted and a tiny amount more)
- 1 lb. box Powdered sugar (3¾ cups to 1 lb. box, the perfect measurement is by using one box)
- 1 cup crushed graham crackers (or graham cracker crumbs, Nabisco crumbs are best but hard to find)
- 14oz. Nestle Dark Chocolate Chips (package comes in 10oz. size so add 1 cup more; semi-sweet chips come in 12oz. so add ½ cup more)
Instructions
- 1
Line a 9x13 inch pan with parchment paper or grease well.
- 2
Mix the peanut butter, butter, powdered sugar, and graham crackers together really well. Press down into the pan to make an even layer.
- 3
Melt the chocolate chips and pour over the peanut butter layer. Spread the chocolate with a knife as if frosting the whole pan.
- 4
Refrigerate for 15 minutes.
- 5
Cut a section and put a spatula under it and remove along with the parchment paper so you can easily cut them.
- 6
Refrigerate for another 15 minutes.
- 7
Layer between sheets of parchment paper in a plastic container. Keep in the refrigerator and serve cold. Fine to keep in the freezer but let them thaw before eating.
Chef's Notes
Important: Place back in the refrigerator if they get too soft while cutting. If too hard they will break, if too soft they will be messy. Find the happy medium. Cut into 1 inch squares.
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