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!

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

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.

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.

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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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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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.


Yield:
16 bars

Ingredients:

  • 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

Directions:

  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. Bars stay fresh stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars may be frozen up to 2 months. Thaw overnight in the refrigerator.

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

© 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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 #peanutbutterforlife

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

 

 

   

239 Responses to “No-Bake Chocolate Peanut Butter Bars.”

  1. #
    121
    Sharon @ What The Fork Food Blogposted August 11, 2014 at 2:28 pm

    I just made some gf graham cracker crumbs the other day to keep on hand. I might have to use them and try this recipe out! These look so good!

    Reply

  2. #
    122
    Sarahposted August 21, 2014 at 7:39 pm

    What a great recipe, Sally! These came out so delicious and were ridiculously simple. Dangerously simple, even. :-) Will definitely make again (and again…)!

    Reply

  3. #
    123
    Julieposted September 1, 2014 at 6:00 pm

    OMG.. these are awesome.. Made them but instead of mixing the chocolate and PB, I poured the melted chocolate on top and then swirled in the PB for an added effect of a pretty top. Very yummy.. not going to last very long around here!

    Reply

  4. #
    124
    Sandyposted September 13, 2014 at 10:08 am

    I made these to bring to work yesterday. But tweaked them a little. I used 2 cups of peanut butter. I read reviews from another similar recipe and I mixed melted butter and peanut butter together. Then mixed graham crackers and sugar together. Then mixed two batches together. Put in a pan lined with parchment paper or tinfoil for easy cleanup and it lifts right out for cutting into squares. Refrigerate 1st for 20 minutes before adding chocolate and peanut butter layer. I used 2 cups of semi sweet chips and 4 TBL peanut butter and added 1 TBL crisco and put in microwave for 1 minute, stirred and then 15 seconds stirring for a very creamy mixture. (Crisco makes a difference), Refrigerate for an hour before cutting.
    They were huge hit…thank you!!

    Reply

  5. #
    125
    Nicole Irvingposted November 23, 2014 at 12:10 pm

    Can I freeze these?

    Reply

    • Sallyreplied on November 23rd, 2014 at 12:41 pm

      Yep, up to 2 months. Thaw overnight in the refrigerator.

      Reply

  6. #
    126
    Nicoleposted November 25, 2014 at 3:47 pm

    I wanted to make some kind of butterfinger bars, so I substituted the graham cracker crumbs for smashed corn flakes and added maybe a 1/2 Tbs of maple syrup and they turned out perfect.

    Reply

  7. #
    127
    Abbyposted December 6, 2014 at 12:24 pm

    HI,
    You say these stay fresh in the fridge…. but do you think I could put these on a cookie tray for gift giving …or can’t they stay out that long ??
    Thanks

    Reply

    • Sallyreplied on December 6th, 2014 at 12:28 pm

      a few hours at room temperature is OK

      Reply

  8. #
    128
    Nurfatmaposted December 7, 2014 at 12:17 am

    Hi Sally, do you think that I could substitute the graham cracker with digestive biscuits?

    Thanks a lot! Have a good holiday!

    Reply

    • Sallyreplied on December 7th, 2014 at 8:10 am

      Yep, that works.

      Reply

  9. #
    129
    Shannynposted December 8, 2014 at 11:33 pm

    OMG these are Super YUMMY!!! Made them last night & just dug into them now. Thank you!

    Reply

  10. #
    130
    Damionposted December 19, 2014 at 2:40 am

    What is the yield for this recipe?

    Reply

  11. #
    131
    Selenaposted December 29, 2014 at 4:30 pm

    Hi !! i going to try this but can i use regular sugar instead of powdered sugar?

    Reply

    • Sallyreplied on December 29th, 2014 at 5:01 pm

      No, powdered sugar is key to the smooth creamy texture.

      Reply

  12. #
    132
    Julieposted January 10, 2015 at 7:21 pm

    Big mistake making these! They were way too easy to make and way too easy to eat too! Had to bring to a friends house so I wouldn’t eat them all. But… then I had leftover graham crackers and didn’t want them to go stale- so I made some more! Yum! :)

    Reply

  13. #
    133
    Natalia Greenposted January 15, 2015 at 10:37 pm

    Do you have to put them in the frigerator?

    Reply

  14. #
    134
    Jodyposted January 24, 2015 at 2:25 pm

    SALLY! Peanut Butter is known in my house as ‘The Elixir of Life’. And chocolate well there’s nothing to say really so… Oh my I want to make these but do not have a microwave. If I melt stove top in a double boiler do you think I should melt the chocolate and then add the peanut butter or put both in the bowl at the start? I buy jarred PB as that’s the guy’s favorite but growing up with my granola making parents it was natural all the way. Dad would dump the new tub of PB in a big bowl and beat it with a hand mixer and once all the oil was incorporated for another 2-5 more minutes and then put it back in the container, mmmm creamy. I of course got to lick the beaters – life was good.

    Reply

    • Sallyreplied on January 24th, 2015 at 3:53 pm

      Jody, I would melt the chocolate and peanut butter together in a saucepan on the stovetop. No need to use a double broiler here since you’re melting the chocolate with peanut butter. “Elixir of Life” sounds about right!

      Reply

  15. #
    135
    Maricelposted January 25, 2015 at 9:30 pm

    Made these right away! I only had crunchy peanut butter which worked out since I am a crunchy peanut butter type of person. Instead of additional peanut butter to the chocolate topping I mixed in 2 tablespoons of coconut oil which held the top layer together nicely. Thank you for the recipe they are super yummy!

    Reply

  16. #
    136
    Jessicaposted February 5, 2015 at 12:21 pm

    My mom made these Chocolate- Peanut Butter bars for all our holidays. We called them Homemade Reese’s Cups. The only difference is she didn’t put in graham crackers and she used melted Hershey chocolate bars instead of chocolate chips. She passed away in September and this past Christmas was the first without her or her delicious desserts. I miss her so much but today I smiled when I saw your post because it made me remember all the happy memories I had cooking with her for holidays and special occasions.

    Reply

    • Sallyreplied on February 5th, 2015 at 2:38 pm

      I’m so sorry for your loss Jessica. But am incredibly honored that my recipe touched your heart and helped you remember something so special.

      Reply

  17. #
    137
    Hollyposted February 9, 2015 at 5:51 pm

    I discovered this recipe a couple months ago and am about to make it for the fourth time. So seriously addicting! It is always the favourite dessert at every function I bring it to.

    Reply

  18. #
    138
    Victoriaposted February 25, 2015 at 8:23 pm

    can I use natural PB?

    Reply

  19. #
    139
    Janetposted February 26, 2015 at 5:32 pm

    Hi Sally,
    How would you adjust this recipe for an 9×13 pan? I don’t have any square pans unfortunately.

    Reply

    • Sallyreplied on February 26th, 2015 at 6:46 pm

      Hi Janet, simply double the recipe.

      Reply

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