These No-Bake Peanut Butter Bars are simple to make, require no oven time, and are a delightful treat for any occasion! They’re a quick and easy dessert that satisfies your sweet tooth and is perfect for peanut butter lovers!
Table of Contents
Peanut butter bars have been a favorite for decades, cherished for their creamy peanut butter base and rich chocolate topping, reminiscent of Reese’s peanut butter cups! This no-bake version is especially popular because it combines the best parts of traditional baking with the convenience of quick preparation! If you love buckeyes during the holidays then you will definitely appreciate these simple bars that require a lot less effort.
No Bake Peanut Butter Bars are the perfect combination of sweet and salty, with a little crunch from the graham cracker crumbs. The chocolate layer adds a decadent touch, making them a hit for both kids and adults. They’re ideal for parties, holidays, or whenever you need a tasty dessert without the fuss of baking!
For similar recipes that feature the fusion of chocolate and peanut butter, check out my Chocolate Peanut Butter Crunch Brownies, Peanut Butter Muddy Buddies Cookies, Amazing Chocolate Peanut Butter Cake, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Pie!
Why We Love This Recipe
- The best part of this recipe is that it’s incredibly easy to make with just a few simple ingredients, and it requires no baking!
- The combination of creamy peanut butter and rich chocolate creates an irresistible treat that will satisfy any sweet craving.
- These bars can be easily customized with different types of chocolate or added toppings like sea salt or chopped nuts to suit your taste!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Creamy Peanut Butter – The base of the bars, providing a rich, smooth texture. I don’t recommend using natural peanut butter (the kind where the oil separates and you have to stir it together). Stick with old-fashioned creamy peanut butter like your mom bought when you were growing up.
- Salted Butter – Adds flavor and helps bind the mixture together. If using unsalted butter, add a pinch of salt.
- Powdered Sugar – Sweetens the bars and helps achieve the right consistency. It’s best to sift it to avoid lumps.
- Graham Cracker Crumbs – Adds a slight crunch and structure to the bars. You can crush graham crackers into fine crumbs using a food processor or place them in a plastic bag and crush with a rolling pin.
- Semisweet Chocolate Chips – Melted for the top layer, providing a rich, chocolatey finish. You can substitute with milk or dark chocolate chips if preferred.
How to Make No-Bake Chocolate Peanut Butter Bars
- Cream butter and peanut butter. In a large or medium bowl, cream together the creamy peanut butter and softened salted butter until smooth. Ensure there are no streaks of butter visible.
- Add sugar & crunch. Gradually stir in the powdered sugar and graham cracker crumbs until well-mixed.
- Transfer to an 8×8-inch baking dish. Line a baking dish with parchment paper for easy removal later. Press the peanut butter mixture mixture into the parchment-lined baking dish, smoothing it into an even layer.
- Make chocolate topping. Melt the semisweet chocolate chips in a saucepan or double boiler. Once melted, pour over the peanut butter layer, spreading it evenly with an offset spatula.
- Chill and set. Place the dish in the refrigerator and let it chill for about two hours until the chocolate is firm. Once set, cut into squares and enjoy your delicious no-bake peanut butter bars.
Recipe FAQ’s
To prevent the chocolate from cracking, score the chocolate with a knife before cutting it into squares.
You can, but it’s best to wait until the chocolate has firmed up to enjoy the bars fully.
Absolutely! Roll the peanut butter mixture into balls instead of pressing into a dish, then coat with melted chocolate.
No, but they add a nice crunch. You can also use a finer or coarser grind based on your preference.
Store them in an airtight container in the fridge for up to one week to keep them fresh.
Freeze the bars in a single layer, then transfer to a freezer-safe container for up to three months. Thaw frozen bars in the refrigerator and let them sit at room temperature before eating.
Tips for Success
- Make sure to press the peanut butter mixture firmly and evenly into the baking dish to ensure the bars hold together well.
- Use a sharp knife to score the chocolate before it fully hardens to make cutting into squares easier.
- If the mixture is too soft or sticky, refrigerate it for a few minutes before pressing into the pan.
- For a smoother chocolate topping, melt the chocolate chips slowly over low heat or use a double boiler to prevent burning.
- You can use a larger 9-inch square pan, but the bars just won’t be quite as thick.
What to Serve with This Recipe
These No-Bake Peanut Butter Bars are a fantastic standalone dessert, but they also pair well with other treats. Serve them with a scoop of vanilla ice cream for an extra indulgent treat. They also make a great addition to a dessert platter alongside cookies and brownies.
Substitutions and Variations
- I don’t really recommend it, but yes, natural peanut butter can be used instead of regular creamy peanut butter. Be sure to mix it well to incorporate any oil separation.
- If you love a more crunchy texture, use crunchy peanut butter.
- For a richer taste, substitute semi-sweet chocolate chips with dark chocolate chips.
- Coconut Oil can be added to the melted chocolate for a shinier finish and smoother texture.
- Use almond flour instead of graham cracker crumbs for a gluten-free version of these bars.
- If you prefer a bit more texture, use chunky peanut butter in place of creamy.
- For a different flavor profile, substitute semisweet chocolate with white chocolate chips.
More No-Bake Dessert Recipes You’ll Love
- Easy No Bake Chocolate Peanut Butter Oatmeal Cookies
- No Bake Cheesecake with Sour Cream
- Easy No-Bake Strawberry Tiramisu
- No-Bake Kool-Aid Pie
- No-Bake Caramel Apple Eclair Cake
- Easy No-Bake Blueberry Delight
- No-Bake Chocolate Eclair Cake
- Easy Cannoli Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy No-Bake Peanut Butter Bars Recipe
Ingredients
- 1 cup creamy peanut butter
- ½ cup salted butter softened
- 1 ¾ cups powdered sugar
- 1 cup graham cracker crumbs
- 1 ¼ cups semisweet chocolate chips
Instructions
- Before starting, make sure you butter is soft, the graham crackers are turned into crumbs, and line an 8×8-inch baking dish with parchment paper.
- Cream together the peanut butter and butter until no more streaks of butter show through.1 cup creamy peanut butter, ½ cup salted butter
- Then stir in the powdered sugar until you can no longer see it.1 ¾ cups powdered sugar
- Next stir in the graham crackers and then press the dough into your parchment lined baking dish, and set aside.1 cup graham cracker crumbs
- Melt the chocolate chips in your saucepan (or double boiler) and spread on top of the peanut butter mixture.1 ¼ cups semisweet chocolate chips
- Set in the fridge and let chill for about 2 hours. Cut into squares and enjoy!
Notes
- Pan Size: I prefer an 8-inch square pan because it makes thicker bars, but you can use a 9-inch square baking pan instead if you prefer.
Storage & Make Ahead
- Store: Keep the bars in an airtight container in the fridge for up to one week.
- Freeze: Freeze the bars in a single layer, then transfer to a freezer-safe container for up to three months. Thaw frozen bars in the refrigerator and let them sit at room temperature before eating.
- Make Ahead: You can prepare the bars in advance and store them in the fridge until ready to serve, making them perfect for planning ahead for events.
What size pan do you use? I’ve looked this recipe over and over.
Honestly you can use any size of pan. I used an 8×8 pan but depending on how thick or thin you want your bars you can go with a bigger or smaller pan.
Please state the size of the pan.
It’s an 8-inch square baking dish. I updated the post to reflect that. Thanks for asking!