Peanut Butter Graham Cookie Bars

Peanut Butter Graham Cookie Bars

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. 

  • Yield:4 bars
  • Prep Time:30 minutes
  • Cook Time:20 minutes
  • Total Time:50 minutes


1 12 ounce can evaporated milk (preferably skim) 

3/4 cup raw sugar 

3/4 cup Peanut Butter & Co. Dark Chocolatey Dreams

48 whole grain graham cracker squares, crushed 


  1. Preheat oven to 350°F.

  2. Pour evaporated milk into a medium saucepan, and add sugar. Stir well, and cook over medium heat until sugar is dissolved and bubbling.

  3. Add Peanut Butter & Co. Dark Chocolatey Dreams to sauce pan, stir well, and cook over medium heat until peanut butter is well-incorporated and bubbling.

  4.  Allow the mixture to cool. The consistency should be similar to that of a brownie batter. 

  5. While the Peanut Butter & Co. Dark Chocolatey Dreams 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

  6. Place graham cracker crumbs in a large mixing bowl, and add the cooled peanut butter mixture 1/4 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.

  7. 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.

Cook 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. 

Tags: Brownies Chocolate Dark Chocolate Dreams Dessert Peanut Butter & Co. Uncategorized Vegetarian