No-Bake Chocolate Peanut Butter Bars

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Cut them as large or small as you want!

You like peanut butter, right? Because if you don’t, I think you may be lost visiting Sally’s Baking Addiction.

My ode to peanut butter includes a super-moist cake, a giant cookie (the size of your head), popcorn, and saltine toffee (a must try!!). I find any and every single excuse to bake with my favorite nut butter.  I make this homemade peanut butter on the regular.  In fact, I just made it this morning.

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at

My favorite way to eat peanut butter is with a spoon straight out of the jar. Or in any of these 20 peanut butter cookie recipes.

Healthy Peanut Butter Chunk Oatmeal Bars-7

Peanut butter’s favorite partner in crime? Chocolate of course. Pure velvety smooth chocolate sitting atop a thick Reese’s Peanut Butter Cup center. The perfect marriage of peanut butter and chocolate. Heav-en.

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at

Today’s recipe brings back a ton of nostalgic feelings.  My mom made these bars for us when we were little and they were my absolute favorite part about the dessert tray during the holidays.  She’d make one large show-stopper dessert, then set out a tray of pecan tassies, chewy cherry coconut cookies, and these glorious Reese’s bars.  You can only imagine what I always grabbed first.

I almost completely forgot about them until Kevin asked me to make “no-bake bars.”  Could you clarify that, please?!  I described these to him and within seconds, I was in the kitchen with all 5 ingredients out on the counter.

Yep, just 5 ingredients. FIVE!

Homemade Chocolate Peanut Butter Cup Bars with only 5 ingredients. Just how mom used to make them. These are the BEST.

The ingredients you’ll need (and probably already have in your kitchen!) are:

  • Butter
  • Graham Cracker Crumbs
  • Peanut Butter
  • Powdered Sugar
  • Chocolate Chips

Yeah… diet food. 😉

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at

Melt the butter. Mix with the graham cracker crumbs, powdered sugar, and peanut butter.  Press into pan.  Top with melted chocolate chips and peanut butter. Chill. Done.

Eat. Smile. Repeat 100 times.

Probably the easiest dessert I’ve ever made.  They take 3 minutes to throw together. I could probably make them with my eyes closed. (Should I try??) And you don’t need to heat up your kitchen like a sauna.  No oven required!

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at

I urge you to step away from the computer and run (don’t walk) to the kitchen to begin. Like right now.

No-Bake Chocolate Peanut Butter Bars

Easy homemade Chocolate Peanut Butter Cup bars made with only 5 ingredients. Cut them as large or small as you want! Bars are *gluten free* if using GF graham crackers.

16 bars


  • 1/2 cup (115g) salted butter, melted*
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 cup (120g) confectioners' (powdered) sugar
  • 3/4 cup + 2 Tablespoons (215g) creamy peanut butter (not natural style)
  • 1 cup (180g) semi-sweet chocolate chips


  1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
  2. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
  3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  4. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting.
  5. Bars stay fresh for 5-7 days stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.

Recipe Notes:

*Unsalted butter may be used instead - add 1/4 teaspoon salt with the peanut butter in step 2.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Homemade Chocolate Peanut Butter Cup Bars with only 5 ingredients. Just how mom used to make them. These are the BEST.
Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at


  1. What can I substitute the cookies with ?

  2. Hi Sally. You’ve seen me posting on a lot of your recipes and how much I have loved each of them. However, I don’t know if I messed something up, these bars did not taste too good. (To me) I couldn’t wait the whole 3 hours to taste (I waited 2 hours) and thought maybe the chill time had something to do with the taste. So the next day I tried another ine and they had a funky taste. Maybe the powdered sugar was off or something. I don’t know what it was, I do know everything from your site has been great so it has to be on my end of things. Any ideas that would cause the funky taste, a mix between metallic and bitter. I used a brand new jar of good quality pb. 

    • There are so little ingredients, I really wonder what it could be. The chocolate? The butter? The graham crackers? Which layer tastes this way?

      • The peanut butter layer tasted that way. I used regular reduced fat graham crackers, a cheaper butter imperial, my powdered sugar wasn’t a new box, that’s what I’m leaning towards, is maybe it wasn’t fresh enough?

      • That could definitely be it. I’ve used low fat graham crackers before, so I don’t think those are the culprit.

    • Andrea – it could definitely be the powdered sugar – that’s happened to me before too, and when I checked the rest of my sugar it had absorbed odours from other things in the pantry, so it took on a different taste. 

    • My guess would be that the off-taste came from using the imperial! I once made edible cookie dough bites with imperial and they tasted pretty funky. When baking with imperial I don’t mind the taste; however when I use it in no-bake recipes, the taste is quite evident.

  3. Can you add chocolate chips to the recipe?

  4. Hey Sally.

    If I wanted to try to make these with the natural peanut butter that I have on hand (and because I like the purer flavor and less ingredients in baked goods), what suggestions might you have? Do you think keeping the bars in the refrigerator would be enough to keep them solid, or would they be too oily while making?

    • I find the natural variety makes these bars a little crumbly. If that doesn’t bother you, then YES absolutely use it. Always keep them in the fridge.

  5. Dang, girl! These were SO good! Thanks for the recipe!

    I am working through your no-bake section, since our oven is broken these days.

  6. Hello, may i know how long does it last? And how to store it?

  7. Can these bars be frozen?

  8. The Reese’s Peanut Butter Bars got rave reviews around my house!!!  They went faster than the fudge I made.  Great recipe!!!!

  9. I made them and used vegan butter and melted vegan chocolate chips and the entire group loved them

  10. Recommend using more graham cracker than the recipe requires – gives it a crunchier consistency.

  11. I have made these many times and sometimes the chocolate will separate form the graham

    cracker mixture. Any suggestions as how to prevent this. Thanks

  12. Hmmm… I thought these were missing something in the originality department. Too basic. Not worth dying over :/ love trying your recipes though!!

  13. Suggest using 3/4 cup powdered sugar and dark chocolate if you want to cut the sweetness and enhance the salty a bit more. 

  14. I just loved this recipe! I don’t know what was more fun- licking the mixing bowl clean or eating the bar! This is my daughter’s new favorite thing in the whole wide world! 🙂 Love your website and I can’t wait to try some more of your recipes. 

  15. Hey just wanted to say that I’ve made these in the past THEY ARE GREAT but ive found to change things up a bit mix the top about 2:1 ratio of chocolate to butterscotch tastes great!!!

  16. i want to tr this with almond butter instead of peanut butter. 

  17. How many grams of Graham crumbs since I do not get these in my country, I will be using digestive biscuits.

  18. These are dangerous!!! Absolutely delicious though, but addicting! I used a none ‘nut’ butter as we have peanut allergies, but the result was the same. Also, my chocolate did not end up in a separate layer like in the picture, instead it ended up just mixing in. Still good though. 

  19. Yay! I’ve made these as bars a few times and they’re so easy and delicious. I just made it for a coworker’s birthday, and put it in a tart pan with a removable bottom so it looks like a giant peanut butter cup! It’s adorable. 🙂 

  20. It’s nice to see someone who actually uses by weight measurements. 

  21. I made this last night. Only had cinnamon Graham crackers so I used those. I used 9 sheets instead of 8, since 9 come in one package. I used *Simply Truth Organic* No Stir Creamy Peanut Butter. All It had in it was sea salt and peanuts and some oil. No sugar. I tried the unsalted butter + 1/4 tsp salt added to the mixture. And I used 1 cup of granulated cane surgar instead of powdered sugar. I didn’t add the chocolate because I didn’t have any chocolate chips on hand at the time. 

    It still turned out Awesome! I had Zero issue using the “Natural” PB, so long as it is the “No-Stir” type of organic PB. If I had used regular PB i think the entire recipe would have been Too sweet for my taste. It’s nicely sweet but not overpoweringly so and the salt comes through at the end. The cinnamon crackers add a little interest into the PB so I like that as well. I’m eating one now as I type this out. Even without the chocolate on top they are a neat tasty little snack item 🙂

    • I used natural peanut butter the stuff from Aldi. I think it is called simp!y nature or something similar. I mixed the oil in well before using. It’s chilling now. Now I’m wondering if it will firm up right. If not, I guess I will eat it with spoon! It’ll still taste great.

  22. Okay _CORRECTION…. The Simply Truth Organic No Stir Creamy Peanut Butter has a whole 2g of sugar in the whole 16oz jar, so yes it does have “SOME” sugar in it. For all those perfectionist out there, my bad. Recipe still worked and I will make it again because it tasted yummy 🙂

    • The Simple Truth Organic No Stir Creamy Peanut Butter of peanut butter has 2 teaspoons of sugar per 2 tablespoons of spread. Just thought I would let you know 🙂

  23. dear sally,
    i wanted to know if i could use unsalted butter because i dont feelike going out to buy salted butter

  24. I made these a couple of years ago and loved them! My mom made them today for a Father’s Day cookout and had added rice krispi
    es to the chocolate. Amazing!

  25. I can’t wait for these to harden in the fridge! I cut the powdered sugar down to a heaping 1/2 cup. As it’s still hardening, im not sure how it came out, but I noticed the graham cracker/pb layer was very wet in consistency. I’m thinking now that it’s because I cut the sugar, which works as a dry ingredient. Hopefully it won’t make much of a difference. In hindsight, I probably should’ve frozen or refrigerated that bottom layer as I melted the chocolate layer. Also, I used Jiff Naturals and it worked out fine. It’s got less crap in it than the regular Jiff and Skippy pbs, but not quite as natural as the natural Smuckers. It does have a little oil sometimes! Just mix it. Super easy and I had all ingredients on hand already! Thanks Sally!

  26. Do you have to use powdered sugar

  27. Mine didn’t work out 🙁 I was so excited! Idk what I did wrong, I followed all the steps

  28. Genius! Delicious and so easy! I used chocolate frosting, instead of melting chips. 
    Yum yum yum!!

  29. I just made a batch of these. The three hour chilling time is gonna be torture!!! I tasted the peanut butter part, and except for the fact that I should have crushed crackers finer, tastes just like real p.b. cup filling. And I only had milk chocolate chips so that’s what I used in topping. Also yummy. I also used parchment instead of foil. Held the edges on with binder clips. Once they chill, I can pretty much guarantee I’m gonna eat more than one! As long as they firm up, they will be made again. Thanks for the great recipe!

  30. I was wondering what could i use in place of graham crackers I live in north africa, and sometimes we cant find all the american things that we would find back home. These cookies look great.

    • I used a mix of digestive biscuits and marie biscuits (approximately 1:3 ratio). I liked it, but I haven’t tasted graham crackers, so unfortunately I am unable to say if the taste is right.

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