These easy No Bake Peanut Butter Bars combine the classic flavor combo of chocolate and peanut butter, and require just 5 simple ingredients! A family favorite recipe that is sure to impress each and every time.
No matter the time of year, no bake desserts are just plain awesome. More often than not, they require very little in the way of equipment and tools, making clean up a breeze. After I whip up a batch of these no bake peanut butter bars, I have just a few mixing bowls to add to my regular dishwasher load. Amazing taste, minimal clean up… what more could you ask for!?
My husband and son are absolutely addicted to peanut butter, and so peanut butter desserts like this one are always a big winner in my home. Add in the creamy, addictive layer of silky chocolate and you just can’t lose. These peanut butter bars taste just like the popular candy bar (hint: rhymes with nieces).
Best of all, these no bake bars require just 5 simple ingredients. Since peanut butter is already a staple in my home, I just have to remember to add trusty graham crackers to my grocery order. This recipe calls for just one sleeve, but I always have a use for the remaining sleeves (like my No Bake Chocolate Chip Cheesecake OR No Bake Nutella Pie). If all else fails, I can dip them into some addictive pumpkin fluff dip. Yummy!
Ingredients
- Graham crackers: You will need 1 sleeve (9 sheets) of graham crackers to make this recipe. The crackers will be crushed, so you may substitute 1 cup of crushed graham cracker crumbs if desired.
- Peanut butter: For this recipe you will need 1/2 cup + 2 tablespoons of creamy peanut butter. Natural style peanut butter is not a good fit for this recipe.
- Butter: I like to use salted butter, but you can use unsalted if your peanut butter brand is already quite salty. When it comes to peanut butter desserts, I like the added salt. It creates a yummy “sweet and salty” effect.
- Chocolate chips: This is for the top chocolate layer. You will need approximately 3/4 cup of semisweet chocolate chips.
- Powdered sugar: Also known as confectioners sugar or icing sugar, this helps sweeten the base without adding any additional grainy texture like you would get with granulated sugar. You cannot substitute this with regular white sugar. You can however, make your own with corn starch and sugar using this recipe from Bigger Bolder Baking.
Instructions
Peanut Butter Base
Line an 8X8 glass baking dish with two overlapping pieces of parchment paper, cut to size. Set aside.
Prepare the graham cracker crumbs by placing them in the bowl of a food processor. Process on high speed until they are fine crumbs. Transfer to a medium sized mixing bowl.
Add the powdered sugar to the bowl with the graham cracker crumbs. Stir or whisk together.
Add the butter and peanut butter to a microwave safe bowl, and microwave in 30 seconds increments until the butter is melted and the peanut butter is pourable. Alternatively, you can melt the butter and peanut butter in a small saucepan over medium low heat on the stovetop. Stir until smooth and uniform.
Add the melted peanut butter and butter to the graham cracker and powdered sugar mixture. Use a rubber spatula to fold the mixture together.
Once all the crumbs are moistened and the mixture is thoroughly combined, add the mixture to the prepared baking dish. Use the back of the silicone spatula or your fingers to press the mixture into the pan, ensuring it is spread evenly.
Cover and place in the fridge to chill for 15-20 minutes.
Chocolate Layer
Once the peanut butter base has chilled, it’s time to make the chocolate and peanut butter layer. Add the chocolate chips and 2 tablespoons of peanut butter to a microwave safe bowl. Heat in 30 second increments in the microwave, stirring in between each time.
Once the mixture is melted and smooth, it’s ready to pour on top of the bars. Alternatively, you can melt the chocolate chips and peanut butter together in a double boiler on the stovetop.
Pour the melted chocolate and peanut butter mixture on top of the chilled peanut butter base. Spread it out evenly with a silicone spatula. Place the dish in the fridge and chill for an additional 15 minutes.
Remove the dish from the fridge and cut into 9 bars. To do this, cut in thirds both lengthwise and widthwise. Cover the dish and place in the fridge. Chill until completely firm, 3-4 hours.
Serve and enjoy! Keep your bars in the fridge until you are ready to serve, as they can melt very easily.
Tips for Success
- Line your pan with two overlapping pieces of parchment paper. This will allow you to easily lift the bars out of the pan.
- Place the pan in the fridge to chill for at least 15 minutes between layers. This will create crisp, clean layers that don’t bleed into one another.
- Melt the peanut butter with the butter. This will keep it soft and silky, making it easier to combine with the crushed graham crackers and powdered sugar.
- Once the chocolate layer is complete, chill the bars for 10-15 minutes, then remove from the fridge and cut into bars or squares. If you wait until the chocolate is completely set, they will be very difficult to cut into.
- Store in the fridge until ready to serve. These bars melt very easily, and so should be kept chilled at all times.
Substitutions
Chocolate: If you don’t like chocolate, you can substitute the chocolate chips in this recipe for 3/4 cup of peanut butter chips.
Gluten free: Use a gluten free graham cracker in place of the conventional graham crackers. Use about 1 cup of gluten free graham cracker crumbs to replace the crumbs in this recipe.
Variations
Peanut butter bars without chocolate: Use peanut butter chips in place of the chocolate chips. Top with crushed peanuts, if desired.
Peanut butter cups: Line a muffin tin with silicone muffin liners and spoon in some of the melted chocolate mixture to the bottom. Chill until hard. Add some of the peanut butter and graham cracker mixture and press down into the mold. Chill for 15 minutes. Top with an additional spoonful of the melted chocolate mixture and chill until hard. Pop them out of the silicone muffin liners and keep refrigerated until ready to serve.
Frequently Asked Questions
No bake peanut butter bars freeze extremely well! Once they are chilled and firm, you can wrap them individually in plastic wrap and place in an airtight freezer bag, OR you can freeze in an airtight container with waxed paper in between each layer. Thaw and enjoy within 2 months.
You want to use a creamy, conventional peanut butter like Jif for your peanut butter bars. Since we are combining the peanut butter with graham cracker crumbs and powdered sugar, it’s important that it is smooth and lump free. Natural peanut butter is not a good choice for this reason.
Yes! This recipe is for an 8X8 baking dish, but you can double the recipe and use a 9X13 baking dish if desired.
More Easy No Bake Desserts
No Bake Peanut Butter Bars
Equipment
Ingredients
Peanut Butter Base
- 1/2 cup butter
- 1/2 cup smooth peanut butter
- 1 cup crushed graham cracker crumbs approximately 1 sleeve/9 sheets
- 1 cup powdered sugar
Chocolate Layer
- 3/4 cup semisweet chocolate chips
- 2 tablespoons creamy peanut butter
Instructions
- Line an 8X8 glass baking dish with two overlapping pieces of parchment paper, and cut to size. Set aside.
- Prepare the graham cracker crumbs by placing them in the bowl of a food processor. Process on high speed until they are fine crumbs. Transfer to a medium-sized mixing bowl.
- Add the powdered sugar to the bowl with the graham cracker crumbs. Stir or whisk together.
- Add the butter and peanut butter to a microwave-safe bowl, and microwave in 30 seconds increments until the butter is melted and the peanut butter is pourable.
- Add the melted peanut butter and butter to the graham cracker and powdered sugar mixture. Use a rubber spatula to fold the mixture together.
- Once all the crumbs are moistened and the mixture is thoroughly combined, add the mixture to the prepared baking dish.
- Use the back of the silicone spatula or your fingers to press the mixture into the pan, ensuring it is spread evenly.
- Cover and place in the fridge to chill for 15-20 minutes.
- Once the peanut butter base has chilled, it's time to make the chocolate and peanut butter layer. Add the chocolate chips and 2 tablespoons of peanut butter to a microwave-safe bowl. Heat in 30-second increments in the microwave, stirring in between each time. Once the mixture is melted and smooth, it's ready to pour on top of the bars.
- Pour the melted chocolate and peanut butter mixture on top of the chilled peanut butter base. Spread it out evenly with a silicone spatula.
- Place the dish in the fridge and chill for an additional 15 minutes.
- Remove the dish from the fridge and cut into 9 bars. To do this, cut in thirds both lengthwise and widthwise.
- Cover the dish and place in the fridge. Chill until completely firm, approximately 3-4 hours.
- Serve and enjoy! Keep your bars in the fridge until you are ready to serve, as they can melt very easily.
Leave a Reply