‘No oven needed’: Just 3 ingredients. This is my easiest Christmas dessert.

Line an 8×8-inch or 9×9-inch square pan with aluminum foil, leaving some foil hanging over the sides to act as handles. Lightly spray or grease the foil to make removal easier.

In a medium bowl, stir together 1 cup of the peanut butter and the graham cracker crumbs until the mixture is thick and well combined. It should hold together when pressed; if it seems too dry, add another tablespoon or two of peanut butter.

Press the peanut butter–graham mixture firmly and evenly into the bottom of the foil-lined pan. Use the back of a spoon or the bottom of a measuring cup to really pack it down so the base is solid.

In a microwave-safe bowl, combine the chocolate chips and the remaining 1/2 cup peanut butter. Microwave in 20–30 second bursts, stirring each time, until the mixture is smooth and glossy. (You can also melt this gently in a small saucepan over low heat, stirring constantly.)

Pour the melted chocolate-peanut butter mixture over the base layer. Tilt the pan or use a spatula to spread it into an even layer, making sure it reaches all the corners.

Refrigerate the pan for at least 2 hours, or until the bars are firm and the chocolate topping is set.

Once chilled, use the foil overhang to lift the entire slab out of the pan and place it on a cutting board. Peel back the foil, then use a sharp knife to cut into 12 bars (or smaller squares if you like).

Store the bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 5–10 minutes before serving if you prefer a softer texture.

For picky eaters or different dietary needs, these bars are easy to tweak. If someone in your family isn’t a fan of strong peanut flavor, you can swap half of the peanut butter in the base for softened butter or a mild nut butter like cashew, then keep the chocolate layer the same. To make them a little more fun for kids, sprinkle mini chocolate chips, crushed pretzels, or colorful sprinkles over the melted chocolate topping before chilling. For a slightly less sweet version, use dark chocolate chips instead of semi-sweet and choose a natural peanut butter with no added sugar. If you need these to be gluten-free, use gluten-free graham crackers—just crush them the same way. You can also turn them into “freezer bars” by cutting them smaller and storing them in the freezer; they’ll be firmer and extra chewy, which some kids love. And if you’re packing these for a school lunch or potluck where peanuts are a concern, try using sunflower seed butter or another nut-free spread in place of peanut butter, keeping the rest of the recipe the same.