No Bake Chocolate Peanut Butter Bars are a yummy dessert to make all year round. They are easy to make and taste delicious!
Here’s a moment of truth for you.
I had my first ever peanut butter cup in March of this year. Idk. They always kind of freaked me out.
It wasn’t even a Reese’s. It was from Justin’s. And then I tried a Reese’s one and now I know why my husband is so obsessed with them.
So obviously I had to find a way to get my chocolate peanut butter fix if we just happen to run out of the actual peanut butter cups 😉
No Bake Chocolate Peanut Butter Bars
There’s a sweet chocolate layer, a peanut-buttery peanut butter layer (I know, this is the best phrase you’ve read all day) – and they’re EASY to make!
Even Hot Mess Proof if you buy graham cracker crumbs vs crushing your own, shhh, I won’t tell anyone, sometimes a small shortcut saves the day.
They are kind of like a peanut butter cup with extra peanut butter filling. The no bake version of one of the best treats ever – Chocolate Chip Peanut Butter Cookies. And if you overdo it one night with these, you can always have a healthy start to your morning with a bowl of Healthy Chocolate Chip Peanut Butter Granola…
I first went off a recipe I found in my grandma’s stack of magazine and back-of-carton clippings, but it was very 1970ies ? so I tweaked it a little and I think now it’s perfect.
How do you make peanut butter bars?
Making no bake peanut butter bars is so easy!
The peanut butter layer is a melt-and-mix kind of deal, and the chocolate layer is… Well, too.
Prep time is pretty much 10 minutes, and then they just need to be chilled. I make them when I feel like I need a dessert bar, but I don’t want to put in the extra work my No Bake Millionaire’s Shortbread asks for (it’s not a lot of extra work, but hey – I haven’t slept through the night in 4.5 years ?).
Here are my top tips:
- Make sure to use icing sugar: Don’t substitute granulated sugar, or your bars will have a gritty crunch to them. That’s nice on molasses cookies, but not so much in a creamy peanut butter bar.
- Use melting chocolate: Make sure to use melting chocolate chips! I once made the mistake of using chocolate that wasn’t for melting, and it just turned into one big, seized-up ball.
- Allow the bars to soften a little before slicing: Once the bars are chilled, they’ll be very firm. Slicing is a lot easier if you leave them out on the counter for 10 minutes!
How to store Peanut Butter Bars:
- Fridge: Pack the bars in an airtight container and store them in the fridge for up to a week.
- Freezer: If you want to freeze these bars for longer, pack them in a container suitable for freezing and label them with the name and use-by date (freeze for up to 3 months). Leave them on the counter for 10 minutes to soften before eating.
Customize the bars:
- Prefer all-natural peanut butter? The recipe still works OK, but the bars need to be kept in the freezer. The natural peanut butter is a lot runnier and the bars get very sticky if they’re not frozen.
- Want thinner bars? My husband actually prefers a thinner bar, so I make them in a 9×9 inch pan. Use an 8×8 inch pan for thicker bars.
Grab the printable recipe here:
No Bake Chocolate Peanut Butter Bars
For the Peanut Butter Layer
- ½ cup melted butter
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- ¾ cup smooth peanut butter
For the Chocolate Layer
- 1 cup semi-sweet melting chocolate chips
- 1 tablespoon butter
- Line an 8x8 or 9x9 inch pan with parchment paper, leaving an overhang.
- Stir together all ingredients for the peanut butter layer and spread in the prepared pan. Place in the freezer for 5 minutes.
- In the meantime, melt the chocolate. Stir in the butter and pour over the peanut butter layer.
- Chill the bars in the fridge until completely cooled and firm, about 4 hours. Leave them on the counter for 10 minutes before slicing them into bars.
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