No-Bake Chocolate Peanut Butter Bars

No-bake chocolate peanut butter bars are thick, rich, and decadent. Made from only 5 simple ingredients, these are a delicious treat anytime of the year. No oven required!

No bake chocolate peanut butter bars

It’s no secret that I love baking with peanut butter. But what about NO BAKING with peanut butter? No bake chocolate peanut butter bars combine an alluring flavor combination that we all love: chocolate and peanut butter. In this easy dessert, velvety smooth chocolate sits on top of a thick layer of peanut buttery goodness. The peanut butter layer tastes remarkably similar to the center of a Reese’s Peanut Butter Cup.

The best part of all? They’re made from just 5 simple ingredients!

Overhead photo of no bake chocolate peanut butter bars

These no-bake peanut butter bars are a family favorite recipe. Every Christmas, my mom made a large tray of pecan tarts, coconut macaroons, and these glorious peanut butter bars. The competition was high, but you can imagine which dessert disappeared first.

I look forward to these bars every holiday season, so I quit limiting them to December. We make these no bake chocolate peanut butter bars all year long and they always cause a frenzy. In fact, I’ve never regretted making a double batch!

Why You’ll Love These Peanut Butter Bars

  • Taste like peanut butter cups
  • Only 5 ingredients
  • Quick to make and even quicker to disappear
  • Cut them as large or small as you want
  • Freeze beautifully
  • No oven needed
  • Chocolate + peanut butter (!!)

No bake peanut butter bars mixture

No Bake Chocolate Peanut Butter Bar Ingredients

There are only 5 ingredients required for no bake chocolate peanut butter bars and I bet you have each one in your kitchen right now.

  1. Butter: Butter binds the powdered sugar and graham cracker crumbs. You can use salted or unsalted butter. If using unsalted, add 1/4 teaspoon salt when you add the peanut butter.
  2. Graham Cracker Crumbs: Graham cracker crumbs add structure and texture. You need about 8 full-sheet graham crackers for 1 cup of graham cracker crumbs.
  3. Peanut Butter: Peanut butter is the main ingredient and it’s actually used in both layers. For best texture, I suggest a processed creamy peanut butter such as Jif or Skippy. (I do not recommend oily or natural style peanut butter for this recipe, though I do make homemade peanut butter all the time!)
  4. Powdered Sugar: Powdered sugar keeps everything together and adds sweetness.
  5. Chocolate Chips: Because we can’t have chocolate peanut butter bars without chocolate!

How to make no bake peanut butter bars

How to Make No Bake Chocolate Peanut Butter Bars

The first step is to melt the butter. Mix the butter with the graham cracker crumbs, powdered sugar, and peanut butter. Press into a 9-inch square pan. Melt remaining peanut butter with chocolate chips. Pour on top of the peanut butter layer. Chill in the refrigerator until set, then cut into squares.

That’s it. You’re done. This is probably the easiest dessert you’ll ever make. Even easier than peanut butter balls!

Stack of no bake peanut butter bars

 

These 5 ingredient no-bake chocolate peanut butter bars are so easy. They’re fudgy, creamy, absolutely addicting, and taste like peanut butter cups! Step away from the computer and run (don’t walk) to the kitchen to get started. Like, right now.

No bake peanut butter bars

More Peanut Butter + Chocolate Recipes

More 5 Ingredient or Less Recipes

Print
No bake chocolate peanut butter bars

No-Bake Chocolate Peanut Butter Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours, 10 minutes
  • Yield: 20-24 squares
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

These no-bake chocolate peanut butter bars are incredibly decadent and made from only 5 ingredients.


Ingredients

  • 1/2 cup (115g) salted butter, melted*
  • 1 cup (85g) graham cracker crumbs (about 8 full sheet graham crackers)
  • 2 cups (240g) confectioners’ sugar
  • 1 cup + 2 Tablespoons (280g) creamy peanut butter, divided
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
  2. Mix the melted butter, graham cracker crumbs, and confectioners’ sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
  3. Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
  4. Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
  5. Cover leftover bars tightly and refrigerate for up to 1 week.

Notes

  1. Freezing Instructions: Cover bars tightly, as a whole or cut into individual squares, and freeze for up to 3 months. I simply line the squares in a freezer-friendly container between sheets of parchment paper. Thaw overnight in the refrigerator before serving.
  2. Butter: Unsalted butter can be used instead. Add 1/4 teaspoon salt with the peanut butter in step 2.
  3. Peanut Butter: For best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy. I do not recommend oily or natural style peanut butter for this recipe.
  4. This recipe was updated in 2019 with more confectioners’ sugar and peanut butter to produce thicker bars.
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 sallysbakingaddiction.com

166 Comments

  1. Hi Sally,
    I was thinking of making these to sell at farmers markets this summer! But then I saw the note to store them in the refrigerator. Do you think they’d get too melty if they sat out on a shaded table for several hours?

    1. Hi Mary, I like to serve these chilled. Setting them out for a few hours at room temperature for serving is OK, but I don’t recommend leaving them outside in the summer heat because the chocolate will melt.

  2. Janie Rajnic says:

    hi Sally!
    I haven’t tried this reipe yet but it sounds really yummy! I was wondering, do you have to use a 9 inch square pan for them? thanks so much.

    1. That’s the best size. A round 9-inch pan could work too!

  3. Hi Sally. Can crunchy peanut butter be used to replace the creamy? Planning on using Jiff. Thanks in advance!

    1. Yes! I love them with crunchy peanut butter. If you enjoy those extra little pieces of nuts, you’ll love them too.

  4. Can you use rice crispies instead of graham crackers?

    1. Hi Amy! I haven’t tried it. Let me know if you do!

  5. Wow – exceeded my expectations. So good! I used up a jar of natural PB that we didn’t really love, and it turned out great! Also, I used the food processor to make graham crumbs, and then I added all ingredients there… and it was perfect! SO easy – maybe the easiest sweet recipe I’ve ever made since I didn’t even have to mix!

  6. I made them by myself about a week ago and they where BOMB! They tasted like a Reese’s peanut butter cup but homemade! Thanks for showing me this recipe it’s so good. Hope you and your family are well and safe! Have a blessed day!
    Thanks again

  7. Kelly Highman says:

    I just made these and they are delicious! I did choose to use milk chocolate chips instead of semi sweet for a more authentic flavor.

    Next time, I think I will make them more true to size by pressing into a 9×13 rather than a 9×9 so that the peanut butter/chocolate ratio is more like the real deal.

    1. I was thinking I’d do it in a larger pan too. Did you try it yet?

      1. Kelly Highman says:

        I did them in a 9 x 13 and they were PERFECT!!!

      2. Thanks Kelly! I did it in a 9×13 but didn’t go all the way to the edge. I probably did like 9×11.5! Haha Anyway, yes, it worked out really well! I must have cut about 6 or 7 dozen from that size.

  8. Love this recipe! I am not into “overly” sweet desserts, but I have always loved me a Reese’s PB cup. I used 2 tablespoons of the sugar instead of the instructed amount. I also used Cinnamon Grahams which seem more sugary? So I felt like I didn’t want to overdose the sugar. I also used an organic/natural peanut butter that was lightly salted with light sugar added. Just a preference thing to JIF or other peanut butters. Anyway – these bars are a HIT! I shared with neighbors, family and friends and everyone loves them, including me!!

    1. I’m so happy you were able to make them work for you and enjoyed them, Brenda!

  9. thank you for this recipe Sally. It saved our easter! With public transportation shut down there has been no way to get to the store. I found this recipe and it was the only ingredients I had left. I was able to make eggs and bars from this! Happy Easter to you and yours and thank you for the work you do. It truly is a blessing!

  10. Best peanut butter bars recipe we’ve tried. And easy too! Thick and don’t crumble like others. But they’re still super soft.

  11. I’ve been meaning to make this recipe for years now and finally got around to it. After I put the first cup of powdered sugar in, it seemed like a lot so I mixed it in and tasted it. It was super sweet, but luckily that mellowed out when the peanut butter was added. I feel that two cups would just be way too much.

  12. What about mailing these? It usually takes maybe three days at most to ship to my son and he is a peanut butter and chocolate lover. Any advice would be great. Love your recipes!!!!! Thanks

    1. Hi Jane, unfortunately these aren’t ideal for mailing where you can’t control the climate. These should be kept refrigerated.

  13. Hi Sally! This recipe looks so good! And it also helps because I have been trying to not use the oven because it gets so hot! Anyway I was wondering what I could substitute the graham crackers with? Thank you and love your recipes!

    1. Hi Grace! Graham crackers are best but any crumbly sweet cracker like this should work in a pinch. Nilla Wafers or biscoff cookies come to mind first. Here are all of my no bake recipes if you are interested! https://sallysbakingaddiction.com/category/desserts/no-bake-recipes/

    2. I used pretzels (specifically Snyder’s Butter Snaps) because I didn’t have graham crackers. Left some larger pieces and fully crushed some for a more candy bar texture and used unsalted butter because the pretzels are salty. It was a big hit!

  14. These are so good! They are rich so don’t eat too much at once! Very easy to make.

  15. As if this wasn’t an amazing treat on its own (pb + chocolate duh), I really wanted to take it to the next salty and sweet level soooo I added half the amount of graham cracker crumbs and replaced the other half with crushed pieces of pretzels. OMG it turned out amazing!!! Delicious. Thanks for all the wonderful recipes!

  16. Helen Marston says:

    Hi Sally, Can I use unsalted butter instead?
    Thank you.

    Helen

    1. Yes, see recipe notes.

  17. Just made these with saltine crackers and coconut oil (it’s what I had on hand). They were still delicious!!

    They do get soft pretty quickly due to the coconut oil, so keep them in the fridge until you’re ready to enjoy them.

  18. Delicious for sure -next time I would definitely add more chocolate as I felt the ratio was off. Also you can elevate the recipe by using Lindt chocolate.

  19. I was craving the peanut butter chocolate combo and found this recipe! I didn’t have graham crackers at home, so I used pretzel chips and left out the salt. They turned out SO good! Definitely filled my sweet and salty craving 🙂 This recipe is definitely a go-to now for a quick and easy dessert!

  20. These are awesome! I make them all the time as written but I tried something different yesterday. Instead of Graham cracker crumbs, I used Ritz cracker crumbs and they’re amazing with that little extra bit of saltiness. Thanks for the incredible recipe as always Sally

  21. So i nick-named these Tagalong bars for my family because they literally taste like the peanut buttery goodness that you get from the classic girl scout cookie. So easy to make. Don’t worry too much about the measuring, i ended up using maybe a half cup less confectioners sugar, a little more graham crackers, etc. and it came out perfect. I added salt and crushed heath bar bits on top, too. Next time i think i’ll add pretzels to the top or in the base. Thanks for the recipe!

  22. I made the bars last night but didn’t have my gluten free graham crackers, so I used gluten free Snack Factory Pretzel Crisps. I crashed the pretzels with a rolling pin which left nice chunks. They have the taste and texture of Clark Bars! Yum! They won’t last long!

  23. Does anyone know about how many calories are in them?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  24. Tried it with Kix instead of Graham Crackers, seems like it’ll work out just fine!

  25. I read the recipe too fast and only put one cup of powdered sugar in and they still turned out amazing.

  26. Seriously amazing!! To me they taste just like Reese’s peanut butter Christmas trees!! The only thing I did differently was for the chocolate I used 6 Classic Hershey bars because I happened to have them on hand.
    My husband felt these weren’t sweet enough but me my son and my parents think they’re perfect!

  27. Hi! Does it matter whether we use salted or unsalted peanut butter?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christine, You can use either here. Enjoy!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×