These triple layer chocolate peanut butter cookie bars are easy to make and perfect for events when you need a quick dessert. The triple layers are made with coconut flakes, peanut butter, and chocolate on top of a delicious graham crackers crust.
Triple Layer Chocolate Peanut Butter Cookie Bars
There is nothing more American than chocolate and peanut butter together. When you add another layer of coconut, the combination ends up being divine. Whoever invented this recipe was a genius, in my opinion.
Besides the fact that this person nailed it on flavors, he/she was also able to create a super easy and fun way of putting the recipe together.
If you consider yourself a beginner in the baking department or a more advanced baker who doesn’t have the time or likes elaborated recipes, this one is for you.
How to make these triple layer chocolate peanut butter cookie bars?
Step 1. Start preheating the oven to 350F.
IMPORTANT: If you use a glass dish, preheat the oven to 325F.
Step 2. Butter a 13×9-inch baking dish.
If you prefer, you can use parchment paper for it, like in this video.
Step 3. Make the crust.
Use graham crackers crumbs and mix them with butter. The original recipe tells me that the butter goes on the pan and the crumbs on top.
However, I noticed that when I chose this method, the crust was not formed properly, and the bars had a tendency to fall apart.
Anyway, forming the crust is also easy to do in a food processor if you have one. Just pulse crackers with butter together until you have a mixture that looks like wet sand. (Here is an article that talks about the perfect graham crackers crust)
Step 4. Add the other layers.
Press the crumb mixture firmly on the bottom of the baking pan and add the coconut flakes evenly. On top of the coconut flakes, pour the sweetened condensed milk, trying to spread it as even as possible.
Step 5. Bake.
Bake for 25 minutes.
While the crust is baking, grab a small saucepan, and over low heat, melt the chocolate chips and peanut butter together. When the crust comes out of the oven, spread that mixture over the hot coconut layer.
Allow it to cool before you cut it to serve.
What kind of graham crackers can I use?
I think you should use whatever is on sale, regular graham cracker, cinnamon, or even chocolate or gluten-free if you have to.
You can also buy the European-style digestive biscuits or Marias cookies ones that you can find in the ethnic aisle at the grocery store.
I like the crust to be thicker. What do I do?
While researching this recipe, I found out that some people who made the bars before complained that the crust might be too thin.
If you prefer it thicker, double the amount of graham crackers and butter.
The crust got stuck to the pan and I had a hard time removing the bars in one piece
I hear you. Unfortunately, graham crackers crusts have a tendency to do that to you. There are two ways to avoid it.
One, make sure you butter the pan all over inside. My experience is that the bars tend to stick all around the edges if you skip this step.
You could also use parchment paper instead of butter if you prefer.
I have an allergy to peanut butter or I don’t like it. Can I replace it with something else?
Well, yes. While you will definitely alter the taste and the purpose of this dessert, you can replace the peanut butter with something else. It could be almond butter or any other nut butter you like.
The bars have a thick layer of chocolate and I think is too much, what do I do?
Yes, this recipe has a thick layer of chocolate and peanut butter on top and also a thinner crust. Nothing wrong with that.
However, if you want less chocolate, try to use only 1 1/2 cups of chocolate chips instead of 2 cups as the recipe requires.
Are you going to try this recipe? Write a note in the comments.
Interested in more recipes with chocolate? Try these:
Triple Layer Chocolate Peanut Butter Cookie Bars
- 1 ½ cups graham cracker crumbs about 10 full sheet graham crackers
- ½ cup unsalted butter 8 tablespoons
- 2 ⅔ cups coconut flakes
- 14 ounces sweetened condensed milk canned
- 2 cups semi-sweet chocolate chips
- ½ cup creamy peanut butter
- Preheat oven to 350F ( 325F for glass dish).
- In a small bowl, combine graham cracker crumbs and butter; mix well.
- Butter a 13×9 inch baking pan inside or use cooking spray.
- Press crumb mixture firmly on bottom of the baking pan.
- Top evenly with coconut then pour sweetened condensed milk evenly over coconut layer.
- Bake for 25 minutes or until lightly brown.
- Meanwhile, in a small saucepan, over low heat, melt chocolate chips and peanut butter together.
- Spread evenly over hot coconut layer. Cool for 30 minutes.
- Cut into bars. Store loosely covered at room temperature.
- Some people who made this recipe said that the crust might be too thin. If you prefer it thicker, just double the amount of graham crackers and butter.
- Make sure you butter the pan all over inside. My experience is that the bars tend to stick all around the edges if you skip this step. You could also use parchment paper instead of butter, if you prefer.
- If you do not like peanut butter, you can use some other types of nut butter, like almond for example.
- This recipe has a thick layer of chocolate and peanut butter on top, some people might like it a little bit thinner. If that, you can use only 1 1/2 cups of chocolate chips instead of 2 cups as the recipe requires.