No Bake Peanut Butter Bars
You'll love these no bake peanut butter bars! They are a delicious after dinner dessert, perfect for bringing to a potluck or gathering.
No Bake Peanut Butter Bars
If you love peanut butter and chocolate, you’re going to enjoy these No Bake Peanut Butter Bars!
They are super easy to make and only take 15 minutes to prepare.
You don’t need to bake anything, just mix some ingredients, chill them in the fridge, and you’ll have a tasty treat ready to share with friends and family!
Ingredients
Creamy peanut butter: Look for a smooth peanut butter. If you are using a natural peanut butter, make sure to stir it well before using. Used in both the base and the chocolate layer.
Unsalted butter: Melted.
Powdered sugar: Sifting it before mixing can prevent any lumps in your bars.
Graham cracker crumbs: You can crush your own graham crackers or buy pre-made crumbs.
Semi-sweet chocolate chips: You can swap for dark chocolate if you prefer.
How to Make
Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium-sized mixing bowl, combine the melted butter with 1 cup of creamy peanut butter, stirring until the mixture is smooth. Gradually add the powdered sugar and graham cracker crumbs, mixing until everything is well combined and a thick dough forms.
Once the peanut butter mixture is ready, transfer it to the prepared baking pan. Press it down evenly using the back of a spoon or your hands to create a smooth layer.
In a microwave-safe bowl, combine the chocolate chips and ¼ cup of creamy peanut butter.
Microwave this mixture in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Pour the melted chocolate mixture over the peanut butter layer in the pan, spreading it out evenly with a spatula.
Place the pan in the refrigerator and let it chill for at least 2 hours, or until the bars are firm.
When the bars are set, lift them out of the pan using the parchment paper overhang and cut them into 16 squares.
Enjoy!
Tips & Tricks
Crush graham crackers: If you don’t have pre-made crumbs, place graham crackers in a zip-top bag and crush them with a rolling pin for a quick method.
Microwave in short intervals: When melting the chocolate, use 30-second intervals and stir well between each to prevent overheating and burning.
Use a larger pan for thinner bars: If you prefer thinner bars, use a larger pan and adjust the chilling time accordingly.
Cutting technique: Use a sharp knife dipped in warm water to cut the bars cleanly, preventing any crumbling.
Leftovers
Store leftover No Bake Peanut Butter Bars in an airtight container in the refrigerator for up to a week, placing parchment paper between layers to prevent sticking.
You can freeze the bars by cutting them into squares and placing them on a baking sheet until firm.
After freezing, transfer the bars to a freezer-safe container or bag with parchment paper between layers.
They will stay good in the freezer for up to three months and can be thawed in the refrigerator or at room temperature before serving.
No Bake Peanut Butter Bars
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter melted
- 1 ¾ cups powdered sugar
- 1 ¼ cups graham cracker crumbs
- 1 ½ cups semi-sweet chocolate chips
- ¼ cup creamy peanut butter for the chocolate topping
Instructions
- Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium-sized mixing bowl, combine the melted butter and 1 cup of peanut butter. Stir until smooth. Add the powdered sugar and graham cracker crumbs. Mix until well combined and a thick dough forms.
- Transfer the peanut butter mixture to the prepared pan. Press it down evenly using the back of a spoon or your hands to create a smooth layer.
- In a microwave-safe bowl, combine the chocolate chips and ¼ cup of peanut butter. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth.
- Pour the melted chocolate mixture over the peanut butter layer. Spread it out evenly with a spatula.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are firm.
- Once set, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares.
- Store the bars in an airtight container in the refrigerator for up to a week.
