These No-Bake Chocolate Peanut Butter Bars only require 5 simple ingredients and can be prepared in about 10 minutes. The perfect easy dessert for chocolate and peanut butter lovers!
Happy Thursday, friends! It’s been a little quiet on the blog the last couple weeks, but I promise there’s a good reason. If you’ve been by my site lately you may have noticed that it got a much-needed redesign. If you haven’t seen it yet, you can hop on over to the homepage to check it out!
Also new on the blog today are these delicious no-bake chocolate peanut butter bars. If you’ve never tried them before then you are in for a real treat! The taste of these bars kind of reminds me of a Reese’s peanut butter cup and they’re incredibly simple to throw together.
You only need 5 ingredients to make these bars (that’s including the peanut butter and chocolate, obviously) and they only take about 10 minutes to prep. The best part? You don’t even have to turn your oven on the make them!
To make these peanut butter bars, you’ll start out by making the peanut butter layer which is just a simple mixture of melted butter, peanut butter, powdered sugar, and graham cracker crumbs.
It helps to whisk together the melted butter and peanut butter first, then whisk in the powdered sugar, and then the graham cracker crumbs. The mixture will seem a little soft, but it will firm up and slice easily once it’s refrigerated for about an hour and a half.
Also, I know that graham cracker crumbs are not readily available in other countries so a good alternative would be digestive biscuits or something similar.
Once you mix up the peanut butter mixture, you’ll press it into a 9×13 pan and make the chocolate topping.
The chocolate topping is just a simple mixture of chocolate chips and some more peanut butter. You’ll need 2 cups of chocolate chips for the topping, which is equal to one 12-ounce bag. The peanut butter is also necessary for the topping because it helps keep the chocolate layer a little softer, so you can easily slice into these bars.
Once the mixture is melted and smooth, just pour it on top of the peanut butter layer and spread it around.
Then, just cover the bars and let them chill in the refrigerator for at least an hour and a half so that they have enough time to firm up.
Or, you can just prep these the night before and take them out of the refrigerator when you’re ready to serve them.
Baking Tips for No-Bake Peanut Butter Bars
- It’s best to line your pan with foil or parchment paper before getting started. This will make it much easier to lift the bars out of the pan and slice them!
- When adding the graham cracker crumbs, make sure to only mix in 1 cup at a time. It will seem like quite a bit, but the mixture will come together just fine.
- You may also cut this recipe in half and use an 8×8 pan. The chilling time for the bars will remain the same.
No-Bake Chocolate Peanut Butter Bars
Ingredients
For the peanut butter layer:
- 1 cup (230 grams) unsalted butter, melted and slightly cooled
- 1 cup (250 grams) creamy peanut butter
- 2 cups (240 grams) powdered sugar
- 2 cups (240 grams) graham cracker crumbs
For the chocolate topping:
- 1 (12-ounce) package semi-sweet chocolate chips
- 1/4 cup (65 grams) creamy peanut butter
Instructions
To make the peanut butter layer:
- Line a 9x13 baking pan with foil or parchment paper, making sure to leave some overhang for easy removal, and set aside.
- Combine the melted butter and peanut butter in a large mixing bowl and mix until well combined. Add the powdered sugar and continue mixing until fully combined. Then, add the graham cracker crumbs, 1 cup at a time, and mix until fully combined.
- Scoop the peanut butter mixture into the prepared baking pan and press it down into one even layer. Set aside.
To make the chocolate topping:
- Add the chocolate chips and 1/4 cup peanut butter to a microwave-safe bowl. Microwave in 20-30 increments, stirring well after each increment, until completely melted and smooth.
- Pour the melted chocolate mixture on top of the peanut butter layer and spread it around into one even layer.
- Cover tightly and refrigerate for at least 1 and 1/2 hours or until the bars are firm and the chocolate topping is set. Once the bars are firm, lift them out of the pan using the overhang from the foil or parchment paper, slice, and enjoy!
Can you use Adam’s Peanut Butter or something similar – only peanuts with oil separation that you stir in. Is this enough “grease” to replace the butter?
Hi, Susan! I wouldn’t suggest it for this recipe, the bars would likely be too greasy and not hold together very well.
Very easy to put together and a big hit.
Thanks so much for this easy no-bake summer treat, Danielle! Baking is my absolute favorite thing to do (along with learning to speak Spanish and play the guitar)! Since it gets in triple digits during summer where I live, I really need recipes that don’t require an oven. Also I often bake for coffee hour at my church, and for the senior citizen folks, so you have been an absolute gem with your great ideas!
Plus, your blog is so entertaining to follow! Also, want to say the newly-remodeled e-mail newsletter is a joy to use (keep those helpful tips of yours coming!).
Finally, please keep me updated with any new cookbooks you write. with delicious gratitude,
Lori
It gets in the triple digits here sometimes too, so I definitely know how you feel! I’m glad you’re enjoying the newsletter and my site too, Lori. 🙂
Hi can I use a mixer? This,will be my first tiine doing this recipe.
Yes, that’s fine.
Will a hand mixer also work?
Yes, that’s fine.
These are delicious. To make them killer-good add 2 cups mini chocolate chips to the filling.
Love that idea, Nancy! I’m trying that next time I make a batch!
For another great substitution I use oreo’s instead of graham crackers for mine.
could I use another sweetener instead of 10x sugar? Maybe powdered organic stevia? I make everything using all organic. I will even use organic graham crackers and organic p.b. and butter in mine. And organic chocolate! Maybe I can use organic brown rice syrup?
I’m not familiar with the powdered stevia. If it measures cup for cup liked powdered sugar it may work fine. I wouldn’t suggest the brown rice syrup though, I’m not sure that they will set up properly.
Hi Danielle,
Any suggestions for cutting down on the sweetness? Would these set up with half the sugar?
I haven’t tried cutting down the powdered sugar that much yet, so I’m not 100% sure. They may be okay as long as you keep them refrigerated and don’t leave them at room temperature for too long. But the powdered sugar does help to make the bars firmer (as well as sweeten them) 🙂
May I make suggestion please. I have made these using powdered milk to mix into the peanut butter and honey or maple syrup to sweeten. They are delicious and nutritious!
I am vegan. Can I use margarine? plus with maybe a little refined coconut oil? I am making these tomorrow, one way or another!
I think margarine would be fine!
These bars are simply delicious! I found myself cutting out little bits sized pieces and making it into a small, quick treat for myself. I will be making these again….like tomorrow! Thank you!
So glad you liked the bars, Sara!
I forgot to melt the butter and the whole thing is in the fridge right now
Will it make a very big day difference to the bars?
Melting the butter makes it easier to incorporate the powdered sugar and graham cracker crumbs. As long as you were able to get them mixed with the butter, I think they will be okay.
Would it work out if I made a bottom layer as well as the top layer ?
Yes, that would be fine. I would use the same amount of chocolate chips and peanut butter for a bottom layer of chocolate and make sure to refrigerate it until it’s firm before adding the peanut butter layer and top chocolate layer.
Wondering if these bars hold up well at room temperature? Needing something I can plate and leave out for 4-6 hours.
They’ll be fine at room temperature, but the peanut butter and chocolate layers will soften some if they sit out for that long.
Easy and delicious! My kids loved it! Tastes like Butterfingers!
I love your recipes! For this one what kind of peanut butter do you use? I was thinking to use the powdered peanut butter (mixed with water) as a lower fat alternative. What do you think?
I prefer to use Jif or Skippy. I haven’t tried powdered peanut butter, I’m not sure how it will affect the taste or if they’ll set up properly.
Wanting to make these bars but how many ww freestyle points per serving please?
Hi, Kim! I’m not familiar with ww freestyle points, so I’m unsure.
HI,
Great flavor but I halved the recipe and the layers are so skimpy in an 8 x 8 pan. Whole bar is very thin.
I did use natural peanut butter (with oil very well blended) because that’s what I had on hand.
Crazy to make a full recipe and put that into an 8 x 8 pan?
You could use the full recipe in an 8×8 pan or maybe even an 11×7 if you have one.
I think these need less graham cracker and more peanut butter. Mine came out dry and crumbly, and it seemed to me they could have had more peanut butter flavor. Good idea, though….basically they are buckeyes without all the work!
That’s strange, the mixture shouldn’t be dry. Did you make any adjustments to the recipe or anything? You could try adding a little extra peanut butter.
I used half the graham crackers (1 pkg) and then 1 cup of animal cracker crumbs. Really Good!
Over making it and especially eating it! Five Stars 🙂
Hi hi,
Love the recipe and have it bookmarked for continued use :p but I wanted to make them today and found that j don’t be e enough powdered sugar… I do have normal and caster sugar on hand… are either of them okay to substitute the powdered version… haven’t tried it before with anything other than what’s in the recipe… only things I change (but that is personal preference) is less Graham crackers and chocolate chips in the peanutbutter mixture :p
Love the squares, thanks from the Netherlands
I wouldn’t suggest it for this recipe, the powdered sugar helps to keep the peanut butter layer firm. You can make powdered sugar by blending granulated sugar until it’s powdery, but you do need a powerful blender to do that.
Thanks for the reply, I tried cutting down the recipe to accommodate the amount of powdered sugar I had, but I made an error somewhere since the peanut butter mix was way too soft :p so time to do it again but now with the recipe as seen above :p
I simply love peanut butter cups so this recipe is peanut butter cups on steroids. I pressed Snyders butter snaps pretzels into the peanut butter base then covered it with the chocolate topping. Its a nice added crunch.
Diane
This was easy and so delicious! I used organic peanut Butter, I was worried but it turned out great. Thanks for the recipe!
Fabulous. Just what I’ve been looking for, after sampling these in a European Coffeehouse.
I tried this with chocolate graham crackers and milk chocolate chips as variations, because that’s what I had on hand, and they are SO GOOD! Very sweet, but I think that’s the overly-sweet chips that I used. I’ll definitely be making them again. So easy, so yummy, and honestly so pretty! Thanks @livewellbakeoften for a spectacular recipe!
Sounds delicious! So glad you liked the bars, Heather!
Would it be easy to cut these with a heart cookie cutter? (thinking a valentine treat for the hubby….
As long as they’re chilled, that would probably be okay. If you have heart-shaped molds, that may be a better option.
Can you use a 9/13 aluminum pan
Yes, that’s fine!
Delicious and so easy to make! Taste just Reese’s peanut butter cups.
How about shipping them out of state – usually takes maybe three days to arrive ? Any advice on shipping? Thanks!!
The peanut butter layer and topping will soften at room temperature, so I don’t think these would ship very well.
I just made these for the first time and I am trying to figure out what I did wrong. The peanut butter mixture did not firm up. I double checked and think I used the right amounts. I chilled them in the refrigerator for 2 1/2 hours. The chocolate was very firm. I crushed the Graham crackers in a zip lock bag very fine with a rolling pin, could they have been crushed too fine? How do you crush yours? I used 2 sticks of butter, I believe that equals 1 cup ( 8 Tbs each stick ). They taste really good! We just have to scoop them up and stick them to the chocolate square! Thank you for the great recipe and any advice you can give Danielle! I hope I can make mine look like yours! I will try again, my husband loves the flavor! Thank you!
Hi, Kellie! I typically use a food processor for the graham cracker crumbs, but if you used a bag and a rolling pin I don’t think they would be too fine for this recipe. When it comes to butter, it’s usually standard for 2 sticks to be 1 cup but some brands are different. Did you check to see how much they weighed? 1 stick should equal 4 ounces.
Thank you for the reply Danielle! I did not weigh the butter, but they were standard size. I wonder if I didn’t have enough sugar? I didn’t spoon the sugar into the cup, I just scooped it with my measuring cup. I didn’t realize that was not as accurate as spooning into the cup until I started reading about baking measurements. When I try again would it be better to lessen the butter or add more graham crackers or a little of both if I prefer not to make them sweeter? Thank you so much!
You could try reducing the butter next time and see if it helps. Maybe start with 1 stick of butter, then add more as needed.
Can I not use graham, and just pure peanut butter mixture? Or is there a specific purpose why it’s being used? Thanks 🙂
The graham cracker crumbs help to thicken up the filling. If you omit it, the peanut butter mixture will be pretty soft and not very easy to cut into.