A peanut butter crust for a 9×13 pan uses 2 1/2 cups of graham cracker crumbs, 1/2 cup of creamy peanut butter, 1/3 cup of melted butter and 1/4 cup of sugar. Press it into the pan and either bake it for 8 to 10 minutes at 350°F or chill it for a no-bake dessert.
This crust is the base for peanut butter pie bars, chocolate cream bars, banana pudding squares and no-bake cheesecake.
Why These Amounts Fit a 9×13
A 9×13 pan has 117 square inches of base. About 2 1/2 cups of crumbs give a crust roughly 1/4 inch thick that holds together when you lift out a square. Less than 2 cups and the crust cracks at the edges, while more than 3 cups is hard to cut through when chilled.
Ingredients
- 2 1/2 cups graham cracker crumbs (about 18 sheets)
- 1/2 cup creamy peanut butter (no-stir style holds together best)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated or light brown sugar
- 1/4 teaspoon salt (leave it out if the peanut butter is salted)
Instructions
- Mix. Warm the peanut butter and melted butter together for 20 seconds in the microwave and stir until smooth. Pour it over the crumbs, sugar and salt, and mix until the mixture looks like wet sand and holds together when squeezed.
- Press. Line the 9×13 pan with parchment. Tip in the crumbs and press them firmly into an even layer with the bottom of a measuring cup, pushing them into the corners.
- Set it one of two ways.
- Baked: 8 to 10 minutes at 350°F, until fragrant and just darker at the edges. Cool it completely before filling.
- No-bake: refrigerate for at least 1 hour, or freeze for 20 minutes, until firm.
- Fill. Add a cooled filling. A warm filling softens the crust.
Crumb Swaps
- Chocolate: use chocolate sandwich cookie crumbs, filling included, and cut the sugar to 0 and the butter to 1/4 cup.
- Pretzel: use 2 cups of finely crushed pretzels and 1/2 cup of graham crumbs. Bake it for the full 10 minutes.
- Nut-free households: sunflower seed butter works in the same amount.
Fillings That Suit a Peanut Butter Crust
Chocolate pudding with whipped topping, a peanut butter and cream cheese no-bake filling, sliced bananas with vanilla pudding, or a chocolate ganache poured about 1/2 inch thick.
Storage
An unfilled crust keeps, covered, in the fridge for 2 days or in the freezer for 1 month. Store a filled dessert according to its filling. Anything with cream cheese or pudding stays refrigerated.
Frequently Asked Questions
- Why is my crust crumbly? It needs more pressing or a little more butter. Add melted butter 1 tablespoon at a time until it holds together when squeezed.
- Can I use natural peanut butter? Yes, but stir it well. The crust will be slightly more fragile.
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