No-Bake Peanut Butter Chocolate Bars
These No-Bake Peanut Butter Chocolate Bars only require 5 simple ingredients and can be prepared in about 10 minutes. The perfect easy dessert for chocolate and peanut butter lovers!
Calling all peanut butter lovers! These bars are one of the easiest, most delicious no-bake desserts ever. They kind of remind me of a Reese’s peanut butter cup, but with a lot more texture and a much richer flavor.
Not convinced you need to make these yet? What if I told you these bars are also incredibly simple to throw together?
That’s right, you only need five ingredients to make these bars! Even better, they only take about 10 minutes to prep and you don’t have to turn on your oven to make them.
These no-bake chocolate peanut butter bars are always a hit at parties and potlucks, and I never go home with leftovers!
Ingredients in This Recipe
The ingredients list for these bars is short and sweet (pun intended). Here’s an overview of the ingredients you’ll need to make this recipe:
- Butter: I prefer using unsalted butter since the amount of salt in salted butter can vary between brands.
- Peanut Butter: Make sure to use a creamy, no-stir peanut butter like Jif or Skippy. The peanut butter layer may not set up very well with natural peanut butter.
- Powdered sugar: Helps sweeten the bars without giving them a grainy texture. The powdered sugar also helps the peanut butter layer set up in the fridge.
- Graham cracker crumbs: You’ll need 2 cups of graham cracker crumbs to make this recipe. You can either use store-bought graham cracker crumbs, or you can make your own by sealing graham crackers in a zip-top bag and crushing them with a rolling pin.
- Chocolate chips: I used semi-sweet chocolate chips, which results in a rich chocolate layer that’s not too sweet. However, you’re welcome to use any chocolate chips you’d like.
How to Make Peanut Butter Chocolate Bars
To make these peanut butter candy bars, you’ll start out by making the peanut butter layer. It’s 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 after the bars have chilled in the fridge.
Once you mix up the peanut butter mixture, you’ll press it into a 9×13-inch baking dish. Set it aside while you make the chocolate topping.
The chocolate topping is just a simple mixture of chocolate chips and 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 necessary for the topping because it helps keep the chocolate layer a little softer, so you can easily slice into these bars.
Once the chocolate-peanut butter mixture is melted and smooth, pour it on top of the peanut butter layer and spread it into an even layer. Then, cover the bars and let them chill in the refrigerator for at least 90 minutes so that they have enough time to firm up.
If desired, you can prep these bars the night before and take them out of the refrigerator when you’re ready to serve them.
What Can I Substitute for the Graham Cracker Crumbs?
I know that graham cracker crumbs are not readily available in other countries. A good alternative would be digestive biscuits or something similar.
Can I Use a Natural Peanut Butter?
No, I recommend using a traditional, no-stir peanut butter from a brand like Jif or Skippy. Natural peanut butter separates easily and is too oily for this recipe. If you use natural peanut butter to make the bars, I worry that they wouldn’t set up fully.
Baking Tips
- 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-inch pan. The chilling time for the bars will remain the same.
More Chocolate Peanut Butter Desserts!
- Chocolate-Covered Peanut Butter Balls
- Peanut Butter Oatmeal Chocolate Chip Cookies
- No-Bake Peanut Butter Pie
- Peanut Butter Chocolate Chip Bars
- No-Bake Peanut Butter Pretzel Bars
Recipe Video
No-Bake Peanut Butter Chocolate 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 to 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!
I don’t have a graham crackers, can I use shortbread cookie crumbs instead?
I think it would work, but I haven’t personally tested it.
is it ok to cut the bars and put them in a container and take them to my Youth group the day I made them?
Yes, that would be okay!
Hello, Danielle how are you? I hope this message finds you well. With your chocolate peanut butter bar recipe can I substitute milk chocolate chips for the semi sweet as I don’t like semi sweet or dark chocolate and can I also substitute if I can’t find creamy peanut butter could I use regular peanut butter or smooth or crunchy or whatever and that place or does it have to be creamy can you let me know your earliest convenience thank you very much take care and stay safe bye.
Hi, Jamie! Yes, you can use milk chocolate chips instead. You can use crunchy peanut butter as well, just avoid natural peanut butter where the oil separates.
Hello,Danielle thank very much for your help, I am looking forward to making them and letting you know how they turned out.
These were absolutely outstanding and super easy. I made a half batch and put it into a 9×9 pan and it came out perfect. My only other change was the chocolate I used was a mixture of semi-sweet and milk chocolate chips (about 50/50). The peanut butter layer has the exact taste and texture of a Reese’s PB cup!
Our family made these today for a 4th of July potluck at our local Amvets. We hadn’t made them before. These are so DELICIOUS and they disappeared quickly. We’ll make them again and try them using Splenda because we have a few diabetics in the family. Thank you for sharing the recipe and making life sweeter.
Could I cut the ingredients in half to make an 8″x8″? It’s just my wife and I at home and we don’t want to have dessert for the whole week.
Yes, that would be fine.
I make the no bake peanut butter bars often, I sometimes melt the butter then add oatmeal until no longer sticky. The extra protein is a bonus and the flavor doesn’t change. It’s awesome.
Great recipe, everyone loved it!
These are SO good. My family loves them so much I put some in the freezer every time I make a batch and they still get eaten so quickly. They’re so perfect.
Ok so I used natural peanut butter I didn’t use jif or Skippy and they came out great! I put them in my deep freezer to freeze quicker and yea I think it was great (and apparently so did my family since they were gone the same day) ?
Definitely a 10000/10 however next time I make them I’m gonna make them without the graham cracker crumbs cuz it made it kinda weird and chunky so I don’t recommend using tho I definitely won’t next time but other than that delicious!!
Can you use crunchy peanut butter instead of creamy?
Yes, that would be fine!
My base came out very runny hopefully it sets in the fridge
If you like Reese’s Peanut Butter Cups you will love these. Fast, easy recipe and oh so tasty. I used salted butter as I didn’t have any unsalted butter and they were not too salty at all. Thank you for sharing this recipe. Definitely a keeper!
Absolutely perfect. Like the best peanut butter cup you ever had.
Needed a quick “little something” to have with coffee after dinner. I ended up putting it in the freezer for 20 minutes to set. Worked perfectly. My family really enjoyed it!
Tastes good but the peanut butter layer didn’t firm up. Very messy