No Bake Chocolate Peanut Butter Bars
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
Everyone should have these No Bake Chocolate Peanut Butter Bars in their recipe box! Easy to make, family friendly and always a crowd pleaser. Only 5 ingredients!
Peanut butter lovers should also take a peek at my peanut butter chocolate chip bars (great as an after-school snack) and these no bake peanut butter chocolate oatmeal cookies that are just like the ones Grandma used to make.
When the craving for something rich, indulgent, and peanut buttery strikes, there’s no need to reach for a store-bought sweet. Not when these No Bake Peanut Butter Bars are so easy to whip up.
With just 5 simple ingredients and 10 minutes of prep, you’re on your way to making a decadent treat that tastes like Reese’s peanut butter cups, but better. That classic combination of smooth peanut butter and rich chocolate is impossible to resist!
These peanut butter bars are perfect for the holidays, but they’re easy enough to make any day your sweet tooth strikes. They freeze beautifully for up to 3 months, so go ahead and make that double batch. You won’t regret it!
Ingredients for No Bake Peanut Butter Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter — Use melted butter to combine the graham cracker crumbs and powdered sugar. I prefer salted butter for this recipe. If using unslated simply add 1/4 tsp of salt to the recipe.
- Graham Cracker Crumbs — To get 1 cup of graham cracker crumbs, you’ll need to crush or process about 8 sheets of graham crackers. The crumbs help give structure to the peanut butter layer, and their slightly sweet, slightly savory flavor helps balance the sweetness.
- Confectioners Sugar — Also known as powdered sugar. It’s used to sweeten things up.
- Creamy Peanut Butter — You’ll need it for both the peanut butter layer and the fudgy chocolate layer. Creamy peanut butter works best; choose your favorite store brand or a smooth, easily mixable brand like Peter Pan, JIF, or Skippy.
- Chocolate Chips — For that classic peanut butter-chocolate flavor combo. I use semi-sweet chocolate chips, but milk chocolate or dark chocolate are great with this recipe, too.
Equipment You’ll Need for Peanut Butter No Bake Bars
Grab these kitchen tools to get started:
- an 8×8 or 9×9 square baking pan
- mixing bowls
- electric mixer
- parchment paper
- measuring cups and spoons
How to Make No Bake Chocolate Peanut Butter Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Line the bottom and sides of a square pan with parchment paper or aluminum foil. You can use either an 8×8 or 9×9 pan.
Step 2: Add the melted butter, graham cracker crumbs, and powdered sugar to a medium bowl, and beat the ingredients together using a hand mixer until well combined. Mix in the creamy peanut butter. Press the peanut butter mixture firmly into the lined baking pan in an even layer.
Step 3: In a microwave-safe bowl, melt the chocolate chips along with 2 tablespoons of peanut butter. Heat in 30-second increments, stirring after each interval, until the chocolate is smooth. Spread the chocolate layer over top of the peanut butter layer.
Step 4: Put the pan in the fridge and let it chill for about 2 hours or until firm. Let it sit at room temperature for 10-15 minutes before cutting with a sharp knife and serving.
Serving Suggestions
All you need with these peanut butter bars is a tall glass of milk to wash them down! But if you’re looking for more chocolate and peanut butter desserts to add to a cookie tray for the holidays, try my 3-ingredient peanut butter fudge or buckeyes with Rice Krispies.
Storage and Freezing
Refrigerator: Store leftover bars in an airtight container in the refrigerator for up to a week.
Freezer: Freeze these delicious bars for up to 3 months! Wrap bars individually in plastic wrap and place them in a freezer bag or stack them in a freezer-safe container with parchment paper or wax paper between layers. Thaw overnight in the refrigerator or for a couple of hours on the counter.
Tips and Tricks for Easy No Bake Peanut Butter Bars
- Instead of using the microwave for the melted chocolate, you could heat the chocolate and peanut butter in a double boiler on the stove, stirring constantly to prevent burning.
- To prevent the heated chocolate from melting into the peanut butter layer, you can refrigerate the peanut butter layer for about 15 minutes first. While not absolutely necessary, it can help make your chocolate layer more even.
- Using parchment paper makes clean-up a cinch and makes it easier to lift the bars out of the pan for slicing.
- Allowing the bars to sit at room temperature for a few minutes helps prevent the chocolate topping from cracking when sliced.
Additions and Variations
Use different chocolate chips. If you like your peanut butter bars on the sweeter side, use milk chocolate chips. For a less sweet version, dark chocolate chips may be right up your alley. Semi-sweet chocolate chips strike a nice balance between these two. You could also go with white chocolate chips for a bar that’s similar to a white chocolate peanut butter cup.
Top with nuts. A good sprinkle of crushed peanuts can add a pleasant crunch to these decadent treats.
Use a different nut butter. Allergic to peanuts? Swap out the peanut butter with almond butter or cashew butter. It will alter the flavor, but it should still be a tasty recipe.
Peanut Butter Chocolate Bars FAQ
I don’t recommend natural peanut butter because it’s not as smooth and doesn’t mix as well with the other ingredients. A processed peanut butter like Skippy, JIF, Peter Pan, or a store brand works best.
Yes, you can use crunchy peanut butter for the bars, but you still need creamy peanut butter for the topping. It will change the texture of the bars, but if you like a little crunch, go for it.
The easiest way is buying the premade crumbs at the grocery store. They next easiest way is to place the squares or sheets of graham crackers into a food processor and pulse until you get fine crumbs. If you don’t have a food processor, place the crackers in a zip-top bag, and use a rolling pin to crush them until they’re fine.
Yes, you can double this recipe. Use a larger pan, such as a 9×13 inch, and make sure to allow for a longer chill time since they will take longer to set.
If graham crackers aren’t available where you live digestive biscuits are the closest replacement.
More Peanut Butter Dessert Recipes
Get even more peanut butter goodness with some of our favorite sweet treats, including a few more no bake desserts:
- No Bake Peanut Butter Chocolate Rice Krispies
- Reese’s Peanut Butter Cup Cookies
- Peanut Butter Fritos Candy
- Cornflake Peanut Butter Cookies
- Buckeye Peanut Butter Balls
No Bake Chocolate Peanut Butter Bars
Ingredients
Bars
- 2 cups confectioners sugar
- 1 cup graham cracker crumbs
- ½ cup salted butter melted
- 1 cup creamy peanut butter
Topping
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons creamy peanut butter
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper. Set aside.
- In a medium bowl, use an electric mixer to beat together the confectiones sugar, graham cracker crumbs, and melted butter until well combined. Mix in the peabut butter.
- Press the peanut butter mixture evenly into the prepared pan.
- In a small bowl, melt the chocolate chips and peanut butter in the microwave in 30-second increments, stirring after each, until smooth.
- Spread the chocolate layer over the peanut butter layer.
- Chill in the refrigerator until firm (about 2 hours). Allow to sit at room temperature for 10-15 minutes before slicing and serving.
Notes
- Store bars in an airtight container in the fridge for up to a week.
- Freeze in an airtight container or freezer baggie for up to 3 months. Thaw in the refrigerator overnight before serving. If stacking, separate layers with parchment paper to prevent sticking.
- You can use milk chocolate chips or dark chocolate chips instead of semi-sweet.
- Natural peanut butter does not work well for this recipe. I suggest using creamy peanut butter but you can use crunchy peanut butter if you prefer. However, this will change the texture and make the bars more crumbly.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
Great Easy Recipe
I just made these. I used Maria cookies and used instead of graham crackers. They turned out just as good as using the other. I will make these again.