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Have you ever had peanut butter bars fall apart because they were too crumbly? Well, worry no more! I’m the expert on making peanut butter bars because I’ve perfected the ideal blend of texture and flavor, ensuring they come out perfectly every single time.
No-bake peanut butter bars can run into issues like being too crumbly or too soft, usually because of mixing or chilling problems. Getting that perfect texture and flavor just right means paying close attention to your ingredient ratios and giving the bars enough time to chill properly.
If you’re after peanut butter bars that stay together and bring back those classic dessert vibes, look no further. You’ve landed on THE recipe that nails it.
These no bake peanut butter bars are a dessert game changer that you need to know about! A rich, creamy peanut butter and graham cracker base is topped with a decadent chocolate topping and chilled – no oven needed! Keep reading for my easy steps to make these in just 15 minutes!
Why you’ll love these No Bake Peanut Butter Chocolate Bars
What’s not to love about these no bake chocolate peanut butter bars? Incredibly easy and so delicious, you’re going to wish you found this recipe sooner! Here are a few of the reasons you’ll love this recipe:
- No baking needed!
- Super easy recipe
- Perfect chocolate and peanut butter flavor combo with the best texture
- Uses only simple ingredients
- Freezes well
- Customize the cuts to whatever size you want
Peanut Butter Bars Recipe Ingredients
These remind me of Reese’s peanut butter cups, but even better! The best part is, you likely already have most or all of these ingredients on hand in your kitchen. Keep reading for the full recipe and all my best tips below. Here’s what you’ll need:
Peanut Butter Base
- Unsalted butter: melted and cooled
- Creamy peanut butter
- Powdered sugar
- Graham cracker crumbs
- Vanilla extract
- Salt
Chocolate Topping
- Semi-sweet chocolate chips
- Creamy peanut butter
How to make No Bake Peanut Butter Bars
The only problem with this easy dessert for all my fellow peanut butter lovers is that it’s so easy you’ll be making it all the time! Get the full recipe with ingredients in the recipe card below and keep reading for my tips! Here are the easy steps:
Peanut Butter Base
- Prep pan. Line an 8×8 or 9×9 inch square pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Prep graham crackers. If using full sheets of graham crackers, pulse or blend the crackers into fine crumbs.
- Combine ingredients. In a large mixing bowl, combine melted butter, creamy peanut butter, powdered sugar, graham cracker crumbs, vanilla extract, and salt. Beat with an electric mixer on low until thick and combined.
- Add mixture to pan. Transfer the peanut butter mixture to the pan. Use a spatula or your hands to evenly press the mixture into the bottom of the pan, creating a smooth and compact layer.
Chocolate Topping
- Make chocolate peanut butter mixture and add to pan. In a microwave-safe bowl, combine semi-sweet chocolate chips and creamy peanut butter. Microwave in 30-second intervals, stirring in between, until the chocolate chips are melted and the mixture is smooth. Be careful not to overheat. Pour the chocolate over the peanut butter base, using a spatula to spread it into an even layer.
- Chill. Place the pan in the refrigerator and chill for at least 1-2 hours, or until the bars are firm and the chocolate topping is set.
- Rest and cut. Let the bars rest at room temperature for 10-15 minutes before slicing. Use a sharp knife to cut the bars into squares or rectangles. It’s fine to leave them at room temperature for a couple of hours, but the chocolate will soften.
Peanut Butter Bar Recipe Tips
This is the easiest dessert, so easy you don’t even need to turn on your oven. I do have a few tips to make these the best:
- Use creamy peanut butter: For best results, use creamy peanut butter, not a natural peanut butter. If you want to substitute for crunchy peanut butter you can, but of course, it will change the texture.
- Line the pan with parchment paper: For easy removal & cutting, line the pan with foil or parchment paper, and be sure to leave some overhang for easy removal.
- Make fine Graham Cracker Crumbs: If you don’t have a food processor, use a plastic bag and a rolling pin. Place the graham crackers in the bag and crush them with the rolling pin until you have fine crumbs.
- Compact peanut butter layer: Be sure to press the peanut butter graham cracker mixture firmly into the pan with your hands, a spatula, or the back of a glass cup to really pack it down and create a smooth, compact layer.
- Even chocolate layer: When adding the chocolate mixture on top of the peanut butter layer, use a spatula to spread it into an even layer for consistency across all of your bars.
Storing Peanut Butter Chocolate Bars
These go fast, but if you have leftovers you can wrap them tightly or store them in an airtight container for up to one week in the refrigerator. When serving you can leave these out for a few hours at room temperature, but you definitely want to keep them chilled when storing (and they taste best when served chilled).
Can Chocolate Peanut Butter Bars be frozen?
For longer storage, you can freeze these bars for up to 3 months. Either freeze the entire thing uncut or freeze the sliced squares. If freezing cut squares, use parchment paper in between layers so they don’t stick to each other. Thaw in the refrigerator overnight when you’re ready to serve.
More Peanut Butter Desserts Recipes
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Peanut Butter Bar Recipe
Ingredients
Base
- ½ cup unsalted butter, melted and cooled, 113 grams
- 1 cup creamy peanut butter, 270 grams
- 2 cups powdered sugar, 227 grams
- 1 cup graham cracker crumbs, this is about 7-8 sheets of graham crackers, 100-120 grams
- 1 tsp vanilla extract
- ¼ tsp salt
Chocolate Topping
- 1 ½ cup semi-sweet chocolate chips, 255 grams
- 2 Tbsp creamy peanut butter
Instructions
Peanut Butter Base
- Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- If using full sheets of graham crackers, pulse or blend the crackers into crumbs.
- In a large mixing bowl, combine melted butter, creamy peanut butter, powdered sugar, graham cracker crumbs, vanilla extract and salt. Beat with an electric mixer on low until thick and combined.
- Transfer the peanut butter mixture into the pan. Use a spatula or your hands to evenly press the mixture into the bottom of the pan, creating a smooth and compact layer.
Chocolate Topping
- In a microwave-safe bowl, combine semi-sweet chocolate chips and creamy peanut butter.Microwave in 30-second intervals, stirring in between, until the chocolate chips are melted and the mixture is smooth. Be careful not to overheat. Pour the chocolate over the peanut butter base, using a spatula to spread it into an even layer.
- Place the pan in the refrigerator and chill for at least 1-2 hours, or until the bars are firm and the chocolate topping is set.
- Let the bars rest at room temperature for 10-15 minutes before slicing. Use a sharp knife to cut the bars into squares or rectangles. It’s fine to leave them at room temperature for a couple of hours, but the chocolate will soften.
