Name: No-Bake Chocolate Peanut Butter Bars
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 graham cracker sheets; 1 cup powdered sugar; 4 tablespoons unsalted butter; 1/4 cup peanut butter*; 1/4 teaspoon vanilla extract; 2 ounces bitter sweet chocolate, chopped

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The best no-bake recipe for the summer dessert potluck: Peanut Butter Bars! They have a thin chocolate topping and crunchy graham cracker bits that make them irresistible. I make this recipe at least once a month, and once you learn how easy they are to make, you will, too!

Stack of no bake peanut butter bars with chocolate topping.

Welcome to another meeting of the ‘I love peanut butter club,’ and this time, we’re using it to make a no-bake dessert because we need to eat fast! Did you eat my peanut butter mousse to fast too?

The thing that sets these peanut butter bars apart is the crushed graham crackers in the filling. It’s just the right amount of tiny crunches, plus sweetness.

If you love Reese’s peanut butter cups, you have to make this no bake version, slice it into bars and share!

Overhead shot of long chocolate bars with peanut butter filling.

Chocolate Peanut Butter Bars Ingredients

Six bowls with peanut butter, powdered sugar, chocolate, butter and vanilla on counter.

Graham Crackers. You need two whole graham cracker sheets, which is technically 4 of the square halves (the ones with the dashed line down the middle as seen in the photo). You will be crushing these either in a plastic bag or in a mini food processor.
Powdered Sugar. This is the best sugar to use because it’s super finely ground and dissolves easily in the mixture. I haven’t tested this recipe with granulated sugar, but if that’s all you have, pulse 1 cup in a food processor or high-speed blender until it’s powdery.
Butter. Half a stick of butter (4 tablespoons or 2 ounces) makes these peanut butter bars so creamy.
Peanut Butter. With this recipe, you can use any type of peanut butter you like, except for the powdered kind! You can use crunchy if you like it, or smooth or all-natural.
Vanilla Extract. One-quarter teaspoon of real vanilla extract.

Chocolate Topping Ingredients:

Chocolate. We just want a thin layer of chocolate on top here, so I’m using just 2 ounes of a chopped semisweet chocolate bar. You can use chocolate chips, if that’s all you have. Also, you can double the amount of chocolate for a thicker topping. I melt the chocolate in a double boiler or microwave on low power. If it seems too dry, add 1 teaspoon of coconut oil or neutral oil (like grapeseed, canola or vegetable oil) to help it melt.
Salt (optional). It’s personal preference, but I love a sprinkling of salt on top of a super rich dessert. The large-flaked sea salt is especially delicious here!

How to Make No Bake Peanut Butter Bars

White Bol with crushed graham crackers and powdered sugar.

Butter and peanut butter in a white bowl.

After crushing the 4 graham crackers in a bag or in a small food processor, combine them with the 1 cup of powdered sugar in a bowl.

In a separate microwave-safe bowl, combine the 4 tablespoons of butter and 1/4 cup peanut butter. Heat in the microwave for about 40 seconds, until melted but not boiling. It’s a good idea to take it out before it’s all the way melted and stir until it finishes melting.

Brown liquid batter with vanilla splashed on top in white bowl.

White bowl with brown thick batter and white spatula.

Next, stir in the 1/4 teaspoon of vanilla.

Add the melted mixture to the bowl with the graham crackers and powdered sugar. Stir this mixture very well until a stiff dough forms. Take the time to ensure all the powdered sugar is incorporated into the dough.

Bread loaf pan with brown crust in bottom.

Hand spreading melted chocolate over golden crust in loaf pan.

Press this mixture firmly in the bottom of a 9” x 5” x 3” loaf pan. Ensure the crust is even and flat. Actually, the exact size of the pan doesn’t truly matter here, because we’re not baking them. You can put these peanut butter bars in the bottom of muffin cups or double the recipe and use an 8 or 9-inch square pan.

Finally, chop the chocolate and melt it in a microwave-safe bowl on LOW power until almost all the way melted (about 30 seconds for just 2 ounces of chocolate). Stir until fully melted, and then spread over the bars. Refrigerate for at least 10 minutes to set the chocolate. You can slice and serve right away, or refrigerate until super firm for slicing.

Sliced peanut butter bars on white parchment paper covered in chocolate.

Peanut Butter Chocolate Bars Recipe Variations

Vegetarian – As written, these peanut butter chocolate bars are vegetarian.
Vegan – You can absolutely make this recipe vegan with a few simple swaps. Check your label and make sure your graham cracker are vegan, and grab a stick of vegan butter. (Miyoko’s brand of plant-based butter is excellent). Also check your chocolate bar or chocolate chip ingredients to ensure they don’t contain milk or any dairy derivatives. The recipe will turn out exactly the same with these swaps.
Chocolate – My personal favorite Reese’s are the white chocolate ones, so I really like to top these peanut butter bars with melted white chocolate instead of semisweet.

How to Store Leftovers

Because of the melted chocolate on top, these peanut butter bars are best kept cool. I store them in the fridge in an air-tight food storage container for up to 1 week, but they hardly ever last that long in my house. You can also store them in the freezer for months.

Yield: 6

No-Bake Chocolate Peanut Butter Bars

These no bake peanut butter bars are such a treat!

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

2 graham cracker sheets
1 cup powdered sugar
4 tablespoons unsalted butter
1/4 cup peanut butter*
1/4 teaspoon vanilla extract
2 ounces bitter sweet chocolate, chopped

Instructions

Crush graham crackers in a medium bowl with a pastry cutter. Alternatively, you can use a food processor.
Add the powdered sugar to the graham cracker crumbs and stir to combine.
Melt the butter and peanut butter together in a small bowl in the microwave. Add the vanilla to this mixture before pouring it over the graham cracker crumb mixture. Blend this mixture very well until a stiff dough forms. Take the time to ensure all the powdered sugar is incorporated into the dough.
Press this mixture firmly in the bottom of a 9” x 5” x 3” loaf pan. Ensure the crust is even and flat. Melt the chocolate in the microwave in 30 second intervals. Pour the chocolate over the crust and leave on the counter until set. Use a knife to cut the squares into small serving pieces.

Notes

You can use any size pan for this recipe because it is not baked. You can press into a muffin pan, or double the recipe to make it in an 8-inch or 9-inch square pan.

If you're having trouble with the chocolate melting, add a teaspoon of coconut oil (or any neutral, flavorless oil).

*Any type of peanut butter works here.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 83mgCarbohydrates: 30gFiber: 1gSugar: 25gProtein: 3g

Peanut Butter Bars (No Bake)