Luscious, decadent, and utterly addictive—these Bing Bars will transport you to candy heaven with their perfect marriage of creamy peanut butter and rich chocolate. Let’s dive into creating these legendary treats that will have everyone begging for your secret recipe. Prepare to become the most popular person at every gathering when you unveil these magnificent homemade candy bars.
Why This Recipe Works
- The magical combination of creamy peanut butter and sweetened condensed milk creates an impossibly smooth, velvety filling that melts on your tongue while maintaining perfect structural integrity when sliced into bars.
- Using both milk chocolate and semi-sweet chocolate chips in the coating provides a complex, multi-dimensional chocolate experience that balances sweetness with depth, creating a sophisticated flavor profile that elevates these bars far above ordinary candy.
- The graham cracker crust adds essential textural contrast with its satisfying crunch that gives way to the creamy center, while the subtle honey notes complement both the peanut butter and chocolate flavors beautifully.
- Proper tempering techniques ensure the chocolate coating sets with an elegant snap and glossy finish that looks professionally crafted, while preventing the dreaded chocolate bloom that can ruin the appearance and texture of homemade candies.
- The strategic layering process allows each component to set properly, creating distinct textural experiences that unfold with each bite—first the crisp chocolate shell, then the creamy filling, finally the crunchy base—in a symphony of candy perfection.
Ingredients
- 2 cups graham cracker crumbs, finely crushed to sandy consistency
- 1 cup creamy peanut butter, preferably natural style for optimal flavor
- 1 cup unsalted butter, softened to room temperature for easy blending
- 3 cups powdered sugar, sifted to eliminate lumps
- 1 teaspoon pure vanilla extract, for aromatic depth
- 1/4 teaspoon fine sea salt, to balance sweetness
- 2 cups semi-sweet chocolate chips, high quality for superior melting
- 1 cup milk chocolate chips, for creamy sweetness contrast
- 2 tablespoons coconut oil, refined to prevent coconut flavor interference
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Stand mixer or electric hand mixer
- Double boiler or heatproof bowl
- Rubber spatula
- Offset spatula
- Wire cooling rack
- Sharp chef’s knife
Instructions
Prepare the Graham Cracker Base Layer
Begin by lining your 9×13 inch baking pan with parchment paper, allowing generous overhang on two opposite sides to create convenient handles for easy removal later. In your stand mixer bowl, combine the finely crushed graham cracker crumbs with the softened unsalted butter, mixing on medium speed until the mixture resembles wet sand and holds together when pressed between your fingers. The butter should be fully incorporated, creating a cohesive mixture that will form the foundation of your candy bars. Scrape this mixture into your prepared pan and press it firmly into an even layer using the bottom of a measuring cup or your fingers, ensuring you achieve uniform thickness across the entire surface. Pay special attention to the corners and edges, pressing firmly to prevent crumbling later. This base should feel compact and solid when tapped—this crunchy foundation will provide the essential textural contrast to the creamy layers above. Pro Tip: For maximum crunch, bake the crust at 350°F for 8 minutes before cooling completely—this toasts the graham crackers and enhances their honey flavor.
Create the Creamy Peanut Butter Filling
In your impeccably clean stand mixer bowl, combine the creamy peanut butter, sifted powdered sugar, pure vanilla extract, and fine sea salt. Begin mixing on low speed initially to prevent powdered sugar clouds, then gradually increase to medium-high as the ingredients incorporate. The mixture will appear crumbly at first, but continue beating until it transforms into a smooth, pliable dough that pulls away from the sides of the bowl. This should take approximately 3-4 minutes of continuous mixing—you’re looking for a consistency similar to playdough that holds its shape when pressed. If the mixture seems too dry, add room temperature peanut butter one tablespoon at a time until perfect consistency is achieved. Carefully spread this luxurious peanut butter mixture over your cooled graham cracker base, using an offset spatula to create a perfectly smooth, even layer that reaches every corner of the pan. The filling should be approximately 1/2 inch thick—take your time with this step as visual perfection here translates to professional-looking bars later.
Prepare the Chocolate Coating
Create your double boiler by placing a heatproof bowl over a saucepan with one inch of simmering water, ensuring the bottom of the bowl doesn’t touch the water directly. Combine the semi-sweet chocolate chips, milk chocolate chips, and refined coconut oil in the bowl, stirring constantly with a rubber spatula as the chocolate melts. Maintain the water at a gentle simmer—never a rolling boil—to prevent the chocolate from seizing or developing a grainy texture. The coconut oil is your secret weapon here, creating a beautifully fluid chocolate that will spread evenly and set with a satisfying snap. Continue stirring until the chocolate becomes perfectly smooth and glossy, with no visible lumps remaining. Remove the bowl from heat immediately once melted to prevent overheating, which can cause the chocolate to become thick and unspreadable. The ideal chocolate temperature for coating should be around 115°F—warm to the touch but not hot enough to melt the peanut butter layer beneath.
Assemble and Spread the Chocolate Layer
Working quickly but deliberately, pour the melted chocolate mixture over the peanut butter layer, tilting the pan gently to encourage even distribution across the entire surface. Use your offset spatula to spread the chocolate in smooth, even strokes, covering every millimeter of the peanut butter surface and ensuring the chocolate reaches all the way to the edges of the pan. The chocolate should pool slightly at the edges—this is desirable as it creates a complete seal around your candy bars. If you notice any air bubbles forming on the surface, gently tap the pan on your countertop to release them and create that flawless, professional finish. The chocolate layer should be approximately 1/4 inch thick—thick enough to provide that satisfying snap when bitten, but not so thick that it overwhelms the other layers. Pro Tip: For decorative flair, drag a fork through the wet chocolate in zigzag patterns or swirls before it sets to create beautiful surface designs.
Chill and Set the Complete Assembly
Carefully transfer the pan to your refrigerator, placing it on a level shelf where it won’t be disturbed. Allow the Bing Bars to chill for at least 4 hours, though overnight is ideal for perfect setting and flavor development. The chocolate should become completely firm to the touch, with a glossy surface and no give when pressed gently. This extended chilling time allows the layers to bond properly and makes cutting clean, beautiful bars possible. After the initial chill, you can test the set by gently pressing the chocolate surface—it should feel hard and make a faint tapping sound when lightly touched. If any soft spots remain, return to refrigeration for another hour. Proper setting is crucial for achieving that professional candy bar texture where each layer maintains its distinct character while creating harmonious bites.
Slice into Perfect Candy Bars
Remove the pan from refrigeration and use the parchment paper handles to lift the entire slab onto a clean cutting board. Using a sharp chef’s knife that you’ve warmed slightly under hot water and dried thoroughly, begin cutting your Bing Bars. Start by trimming any uneven edges to create clean sides, then cut the slab into 1×3 inch bars—the classic candy bar proportions. Make confident, single-stroke cuts rather than sawing motions to prevent cracking or crumbling. Between cuts, wipe your knife clean and rewarm if necessary to maintain smooth slicing. The finished bars should showcase beautiful, distinct layers with sharp edges and glossy chocolate surfaces. Pro Tip: For extra professional presentation, dip each cut bar briefly in melted chocolate to coat the cut edges, then place on wax paper to set.
Final Setting and Storage
Arrange your perfectly cut Bing Bars in a single layer on a parchment-lined baking sheet and return to the refrigerator for a final 30-minute chill to firm up any softened edges from the cutting process. This final chill ensures each bar maintains its structural integrity when handled or packaged. For storage, place the bars in an airtight container with parchment paper between layers to prevent sticking. They will keep beautifully in the refrigerator for up to 3 weeks, though they rarely last that long! The cool temperature maintains the perfect candy bar texture—firm chocolate exterior giving way to creamy filling and crunchy base. For serving, remove from refrigeration 15 minutes before enjoying to allow the flavors to fully express themselves at slightly cooler than room temperature.
Tips and Tricks
Mastering Bing Bars requires attention to detail that transforms good candy into extraordinary confections. For peanut butter perfection, always use natural-style creamy peanut butter rather than the stabilized commercial varieties—the oil separation in natural peanut butter actually works to your advantage, creating a richer, more authentic peanut flavor that doesn’t get masked by stabilizers. When measuring peanut butter, use the spoon-and-sweep method: spoon the peanut butter into your measuring cup rather than scooping directly from the container, which can compress it and throw off your ratios. For chocolate tempering success, consider investing in an inexpensive digital thermometer—chocolate behaves differently at specific temperature thresholds, and maintaining your melted chocolate between 88-90°F after melting ensures proper crystallization for that professional snap and shine. If your chocolate does seize or become grainy, don’t panic: add one teaspoon of additional coconut oil and stir vigorously—the added fat can often rescue the texture. When crushing graham crackers, place them in a heavy-duty zip-top bag and use a rolling pin rather than a food processor, which can over-process them into dust; you want small, distinct crumbs that provide textural interest rather than fine powder. For cutting clean bars, consider using a bench scraper instead of a knife—the straight edge and comfortable handle provide superior control for perfectly straight cuts. If you’re making these for gifts or special occasions, temper your chocolate properly by bringing it to 115°F, cooling to 80°F, then reheating to 88-90°F—this creates stable crystals that resist blooming and maintain that beautiful glossy appearance even at room temperature. For flavor variations, toasting your graham cracker crumbs in a 350°F oven for 5-7 minutes before incorporating them into the crust adds incredible depth and nuttiness that complements the peanut butter beautifully. When storing your finished bars, include a terra cotta sugar saver or a piece of bread in your container—this absorbs excess moisture and prevents the chocolate from developing that whitish bloom that, while harmless, diminishes the visual appeal.
Recipe Variations
- For a sophisticated adult twist, replace 1/4 cup of the graham cracker crumbs with finely crushed pretzels and add 2 tablespoons of bourbon to the peanut butter filling—the salty pretzel crunch and bourbon’s caramel notes create an incredibly complex flavor profile that elevates these from simple candy to gourmet confection. The alcohol evaporates during preparation, leaving only its rich flavor essence.
- Create a cookies and cream sensation by substituting the graham cracker crust with crushed chocolate sandwich cookies (including the filling) and adding 1/2 cup of mini chocolate chips to the peanut butter layer. The resulting bars have deeper chocolate notes throughout and provide delightful little chocolate nuggets in every bite that contrast beautifully with the smooth peanut butter.
- For nut-free alternatives, replace the peanut butter with sunflower seed butter and add 1/4 cup of toasted sunflower seeds to the crust for added crunch. The sunflower seed butter provides a remarkably similar texture and flavor profile while accommodating those with nut allergies, and the toasted seeds add wonderful nutty notes without actual nuts.
- Transform these into tropical paradise bars by mixing 1/2 cup of toasted coconut into the peanut butter filling and replacing 1/2 cup of the chocolate chips with white chocolate chips in the coating. The coconut adds chewy texture and tropical flavor that pairs magically with both the peanut butter and chocolate, creating a vacation-inspired treat.
- For a spicy kick that will awaken your taste buds, add 1/2 teaspoon of cayenne pepper and 1 teaspoon of cinnamon to the chocolate coating mixture. The gradual heat build-up complements the sweetness perfectly and creates an addictive quality that keeps you reaching for just one more bite—a modern take on Aztec chocolate traditions.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely, and doing so will add wonderful textural complexity to your Bing Bars! The peanut pieces distributed throughout the creamy filling create little bursts of nutty crunch that contrast beautifully with the smooth chocolate coating and firm graham cracker base. However, you’ll need to adjust your technique slightly—stir the crunchy peanut butter well before measuring to ensure proper oil distribution, and consider reducing the mixing time by about 30 seconds to prevent breaking down the peanut pieces too much. The finished bars will have a more rustic, homemade appearance that many people actually prefer, and the variation in texture makes each bite uniquely interesting. Just be aware that cutting through peanut pieces can sometimes cause slight crumbling, so chill your bars thoroughly before slicing.
Why did my chocolate coating turn white and spotty?
You’ve encountered chocolate bloom, which occurs when cocoa butter separates and rises to the surface, creating those whitish spots. This typically happens due to temperature fluctuations during setting—if your chocolate cooled too quickly or experienced temperature changes while solidifying. While bloom doesn’t affect safety or flavor, it does diminish visual appeal. To prevent this, ensure your melted chocolate stays between 88-90°F during coating and allow the bars to set gradually in the refrigerator rather than the freezer. If bloom does occur, you can often minimize its appearance by briefly warming the bars with a hairdryer on low heat, then rechilling—the gentle warmth can redistribute the cocoa butter and restore some of the glossy appearance.
How far in advance can I make these candy bars?
Bing Bars actually improve with a brief aging period, making them perfect for advance preparation! The flavors meld and deepen when stored properly, so you can confidently make them up to 3 weeks before serving. Store them in an airtight container in the refrigerator with parchment paper between layers to prevent sticking. For longer storage, they freeze exceptionally well for up to 3 months—wrap individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture remains perfect, and some connoisseurs argue the flavor becomes even more harmonious after a few days as the graham cracker crust slightly softens and integrates with the other layers.
Can I make these bars without a stand mixer?
You can absolutely create magnificent Bing Bars using just a sturdy bowl and wooden spoon—our grandmothers made incredible candies without modern appliances! The key is ensuring your butter is properly softened and having patience during the mixing process. For the graham cracker crust, use your fingers to work the butter into the crumbs until the mixture holds together when squeezed. For the peanut butter filling, mix vigorously for 5-7 minutes until completely smooth—this extra effort develops the proper texture. The arm workout is worth it for the authentic, handmade quality that shines through in the final product. Many traditional candy makers prefer hand-mixing for the superior control it provides over the consistency.
What’s the secret to getting perfectly clean cuts?
Achieving those pristine, professional-looking cuts requires the right tools and technique. First, ensure your bars are thoroughly chilled—overnight refrigeration is ideal. Use a large, sharp chef’s knife and warm it slightly by running under hot water, then drying completely before each cut. Make single, confident downward cuts rather than sawing motions, and clean the blade between cuts. For absolute perfection, score the chocolate surface before fully chilling by making light cuts where you plan to slice later—this creates guide lines that prevent the chocolate from cracking. Some candy makers even use a guitar cutter or multi-blade pastry cutter for perfectly uniform bars, though a good knife with proper technique yields excellent results.
Summary
These magnificent Bing Bars combine crunchy graham cracker base, velvety peanut butter filling, and glossy chocolate coating into pure candy perfection. With proper technique and quality ingredients, you’ll create professional-quality treats that disappear instantly. The balanced textures and flavors make these irresistible for any occasion.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
