No-bake chocolate peanut butter bars are thick, rich, and decadent. Originally published in 2013 and made from only 5 simple ingredients, these are a delicious treat anytime of the year. No oven required!
It’s no secret that many bakers love baking with peanut butter. Like these peanut butter cookies, a recipe that has lived on my site for years and serves as the base for so many of our other peanut butter favorites like peanut butter blossoms. But what about NO BAKING with peanut butter? No bake chocolate peanut butter bars combine an alluring flavor combination that we all love: chocolate and peanut butter. In this easy dessert, velvety smooth chocolate sits on top of a thick layer of peanut buttery goodness. The peanut butter layer tastes remarkably similar to the center of a Reese’s Peanut Butter Cup.
The best part of all? They’re made from just 5 simple ingredients!
These no-bake peanut butter bars are a family favorite recipe. Every Christmas, my mom made a large tray of mini pecan pies, coconut macaroons, snowball cookies, and these glorious peanut butter bars. The competition was high, but you can imagine which dessert disappeared first.
I look forward to these bars every holiday season, so I quit limiting them to December. We make these no bake chocolate peanut butter bars all year long and they always cause a frenzy. In fact, I’ve never regretted making a double batch!
Why You’ll Love These Peanut Butter Bars
- Taste like peanut butter cups
- Only 5 ingredients
- Quick to make and even quicker to disappear
- Cut them as large or small as you want
- Freeze beautifully
- No oven needed
- Chocolate + peanut butter (!!)
No Bake Chocolate Peanut Butter Bar Ingredients
There are only 5 ingredients required for no bake chocolate peanut butter bars and I bet you have each one in your kitchen right now.
- Butter: Butter binds the powdered sugar and graham cracker crumbs. You can use salted or unsalted butter. If using unsalted, add 1/4 teaspoon salt when you add the peanut butter.
- Graham Cracker Crumbs: Graham cracker crumbs add structure and texture. You need about 8 full-sheet graham crackers for 1 cup of graham cracker crumbs. If desired, use gluten free graham crackers to make these a gluten free dessert recipe.
- Peanut Butter: Peanut butter is the main ingredient and it’s actually used in both layers. For best texture, I suggest a processed creamy peanut butter such as Skippy. (I do not recommend oily or natural style peanut butter for this recipe, though I do make homemade peanut butter all the time! If you are looking for a recipe to use natural style peanut butter, these peanut butter cookies are for you.)
- Powdered Sugar: Powdered sugar keeps everything together and adds sweetness.
- Chocolate Chips: Because we can’t have chocolate peanut butter bars without chocolate!
How to Make No Bake Chocolate Peanut Butter Bars
The first step is to melt the butter. Mix the butter with the graham cracker crumbs, powdered sugar, and peanut butter. Press into a 9-inch square pan. Melt remaining peanut butter with chocolate chips. Pour on top of the peanut butter layer. Chill in the refrigerator until set, then cut into squares.
That’s it. You’re done. This is probably the easiest dessert you’ll ever make. Even easier than peanut butter balls and peanut butter eggs!
These 5 ingredient no-bake chocolate peanut butter bars are so easy. They’re fudgy, creamy, absolutely irresistible, and taste like peanut butter cups! Step away from the computer and run (don’t walk) to the kitchen to get started. Like, right now.
More Peanut Butter + Chocolate Recipes
- Peanut Butter Blossoms
- Scotcheroos
- Peanut Butter Cup Tart
- Peanut Butter Balls
- No-Bake Cookies
- Monster Cookies
- Peanut Butter Cupcakes
- Peanut Butter Chocolate Swirl Cookies
- Peanut Butter Ice Cream Pie
More 5 Ingredient or Less Recipes
Print
No-Bake Chocolate Peanut Butter Bars
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 10 minutes
- Yield: 20-24 squares
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.
Ingredients
- 1/2 cup (8 Tbsp; 113g) salted butter, melted*
- 1 cup (120g) graham cracker crumbs (about 8 full sheet graham crackers)*
- 2 cups (240g) confectioners’ sugar
- 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Line an 8-inch or 9-inch square baking pan with aluminum foil or parchment paper. Set aside.
- Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
- Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
- Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
- Cover leftover bars tightly and refrigerate for up to 1 week.
Notes
- Freezing Instructions: Cover bars tightly, as a whole or cut into individual squares, and freeze for up to 3 months. I simply line the squares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowls | Rubber Spatula
- Butter: Unsalted butter can be used instead. Add 1/4 teaspoon salt with the peanut butter in step 2.
- Peanut Butter: For best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy. I do not recommend oily or natural style peanut butter for this recipe. You can use chunky-style peanut butter, though the bars can get a little crumbly.
- Graham Crackers: Don’t have graham crackers where you live? Use 120g ground digestive biscuits instead (about 8 biscuits).
- This recipe was updated in 2019 with more confectioners’ sugar and peanut butter to produce thicker bars.
I made these to mail to my 35 year old son for Easter. I subbed Walker’s butter shortbread for the graham crackers and used cannabutter. They sliced beautifully and didn’t crumble during shipping. Great recipe!
I made these bars during the holidays and they were wonderful! So easy and everyone loved them. Will make again. Thanks for the recipe!
I make these about 3 times each month. Great for lunches and grandkids love them. I keep ingredients on hand because it is so easy to make!
Hi! I see the sugar crossed out! Does that mean do not use it? Thnx!!
Hi Leen! Our recipes are set up online to be like checklists that you can check off (cross out) as you bake. Is it possible you tapped the sugar? Let us know how it goes!
Oooh i feel stupid now!! Yesss i must have tapped on the sugar! (Great feature though to cross out!) they turned out PHENOMENAL! I was actually beyond impressed!! SOOOOOOO EASY AND AMAZING!! I’m a peanut butter fan in EVERY form! Wowww and they look so pretty cut up into bars! thank you so much! Best recipe ever!
How do you cut the bars without breaking the hard chocolate over the soft peanut butter layer? My family loves them, but they can be a mess to cut!
Hi MJ, the peanut butter in the topping keeps it on the softer side. What type of PB are you using? It may help to add another Tbsp or so of peanut butter to help soften the chocolate layer.
I made these for the first time for Christmas last year. They were a hit. So quick and easy so glad I stumbled upon this recipe. I’ll definitely be making them again
Believe all the 5 star reviews – these are amazing! My ovens stopped working the day before guests arrived for a long weekend :(. Sally to the rescue with these no bake, tastes better than Reese’s cups bars.
Can’t go wrong! Turned out amazing even though we had homemade cashew butter (was skeptical because that’s the opposite of the processed smooth skippy she recommended) and only ended up having one cup of confectioners sugar but the pan is 3/4ths gone because it was so good
If I want to make this in a 9×13 pan do I jus double the recipe?
Yes, that should work just fine, Cynthia.
My friend loves peanut butter balls, but was looking for something faster, this recipe fit the bill. I found 1 1/3 cup of each graham cracker crumbs and icing sugar was the perfect sweetness for us, I added a dash of salt as my butter was unsalted. Cut into 24 pieces it perfect as it is quite rich. I really liked the addition of the peanut butter in the topping.
I’m vegan, and this recipe easily swaps for vegan butter and vegan chocolate chips….. I’ll admit it probably tastes way better with milk chocolate, but still delicious all the same….. thank you!!!!!!!
Made the recipe as written but added some flaky sea salt to the top. Next time I think I’d add about a half cup extra chocolate chips because why not? They could be a little chocolatier IMO but they are delicious and so simple.
Made this for a group & was fabulous! Easy to assemble with on-hand ingredients. Much easier than rolling buckeyes!
can this easily be doubled?
Hi Linda, you can double the recipe for a 9×13 pan. Hope you enjoy them!
I made these bars for a friend and modified the recipe slightly due to a dairy sensitivity. I was a little hesitant because I NEVER stray from an original Sally recipe (don’t mess with perfection), but these turned out fabulous! I used margarine and dairy free chocolate chips. I was curious to see if these could possibly get any better, so I made them again as directed and as you may have guessed, they were! This is one of the easiest and most sweet tooth satisfying bars I’ve ever had. Putting this one on repeat!
I work at an assisted living and the people here ask for these peanut butter bars every week! They love them, thank you for that recipe!