These peanut butter no bake bars layer a rich peanut butter graham crust under a smooth chocolate topping.
There is no oven, no mixer, and only a few minutes of work before the refrigerator does the rest. Cut into neat squares, they taste like a candy bar in bar form.
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Why This Peanut Butter No Bake Bars Recipe Works
These bars need no oven and no mixer, so they are ready for chilling in about 10 minutes. The crust tastes like a cookie and the topping sets into a smooth chocolate layer.
A thick base of graham crumbs, butter, and peanut butter gives a dense, fudgy bite. Powdered sugar sweetens it and keeps the texture smooth instead of gritty.
The bars cut cleanly after chilling and hold their shape on a plate, which makes them handy for lunch boxes and gatherings.
Ingredients for Peanut Butter No Bake Bars
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 cup creamy peanut butter, for the crust
- 1 1/2 cups semisweet chocolate chips
- 1/4 cup creamy peanut butter, for the topping
Graham cracker crumbs. Fine crumbs make a firmer base. Crush whole crackers in a food processor until sandy.
Powdered sugar. It dissolves into the butter without grit, so the crust stays smooth.
Creamy peanut butter. Use a standard creamy brand, not natural oil separated peanut butter, which makes the crust greasy.
Semisweet chocolate chips. They melt into a glossy layer that sets firm in the refrigerator.
Unsalted butter. Melted butter binds the base and lets you control the salt.
How to Make Peanut Butter No Bake Bars
1. Line the pan Line a 9×13 inch pan with parchment paper, leaving an overhang on the long sides to use as handles.
2. Mix the base Stir the melted butter, graham cracker crumbs, powdered sugar, and 1 cup of the peanut butter until the mixture looks like thick wet sand.
3. Press the crust Pack the mixture firmly into the pan with the bottom of a measuring cup so the layer is level and compact.
4. Melt the topping Heat the chocolate chips and the remaining peanut butter in the microwave in 30 second intervals, stirring each time, until completely smooth.
5. Spread and chill Pour the chocolate over the crust and spread it to the edges. Refrigerate for at least 2 hours until firm.
6. Cut the bars Lift the slab out with the parchment, let it stand for 5 minutes, and cut it into 12 bars with a sharp knife wiped between cuts.
How to Serve Peanut Butter No Bake Bars
Cut the bars into squares and serve them cold with a glass of milk. They fit well on a dessert tray beside thick chocolate chip cookies and fudgy chocolate chunk brownies. Add peanut butter cookie bark and cookie dough bars for a full sweet spread.
How to Store and Reheat Peanut Butter No Bake Bars
Store the bars in an airtight container in the refrigerator for up to 1 week. Layer them with parchment paper so they do not stick. To freeze, wrap individual bars and freeze for up to 2 months, then thaw in the refrigerator for 30 minutes before serving.
Tips and Variations for Peanut Butter No Bake Bars
Press firmly. A tightly packed crust stops the bars from crumbling when you cut them.
Chill the crust. Ten minutes in the refrigerator makes spreading the chocolate easier.
Warm the knife. Dip it in hot water and wipe it dry for clean edges.
Stir the chocolate often. Chocolate scorches quickly in the microwave, so stop and stir every 30 seconds.
Add crunch. Sprinkle chopped peanuts on the chocolate before it sets.
Use milk chocolate. A milder topping appeals to kids, but the bars will taste sweeter.
Flag the allergens. The bars contain peanuts, dairy, and wheat, so label them clearly when sharing.
Keep them cold. The topping softens at room temperature, and the Purdue Extension guide to storing leftovers covers basic chilling habits.
Frequently Asked Questions About Peanut Butter No Bake Bars
How long do peanut butter no bake bars need to set?
Chill for at least 2 hours, or until the chocolate is completely firm.
Can I freeze peanut butter no bake bars?
Yes. Wrap them well and freeze for up to 2 months, then thaw in the refrigerator.
Why are my peanut butter no bake bars crumbly?
The crust was likely not pressed firmly, or the butter was not fully mixed in. Pack it down hard and chill longer.
Can I use crunchy peanut butter?
Yes. It adds texture, though the crust will be a little less smooth.
Can I use a smaller pan?
An 8×8 pan makes thicker bars. Cut them into 16 squares and chill a little longer.
Chocolate Peanut Butter No Bake Bars
Equipment
- 9×13 inch pan
- Parchment paper
- microwave safe bowl
- Sharp knife
Ingredients
Main Ingredients
- 1 cup unsalted butter melted
- 2 cup graham cracker crumbs
- 2 cup powdered sugar
- 1 cup creamy peanut butter for the crust
- 1 ½ cup semisweet chocolate chips
- ¼ cup creamy peanut butter for the topping
Instructions
Cooking
- Make the crust. Mix the butter, crumbs, powdered sugar, and 1 cup peanut butter and press it into a parchment lined 9×13 pan.
- Melt the topping. Microwave the chocolate chips with 1/4 cup peanut butter in 30 second intervals, stirring, until smooth.
- Spread the chocolate. Pour the chocolate over the crust and spread it evenly to the edges.
- Chill until firm. Refrigerate for at least 2 hours until set.
- Cut and serve. Lift out the slab and cut it into 12 bars.
