No-Bake Chocolate Peanut Butter Bars

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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.

No bake chocolate peanut butter bars

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.

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.

Overhead photo of no bake chocolate peanut butter bars

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!

No bake peanut butter bars mixture

How to make no bake peanut butter bars

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

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

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!

Stack of no bake peanut butter bars

No bake peanut butter bars

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

More peanut butter & chocolate recipes you’ll love!

No-Bake Chocolate Peanut Butter Bars

Ingredients:

  • 1/2 cup (115g) salted butter, melted*
  • 1 cup 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

Directions:

  1. Line an 8x8 or 9x9 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 spread 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.

Recipe 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 creamy. 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.

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

332 Comments

  1. For any Brits trying this recipe (we dont get graham crackers here) use 60g of digestives and 60g of rich tea biscuits as a substitute. (120g in total =1 cup)

  2. hey sally btw i love u… u mentioned earlier something about these chewy cherry coconut cookies. im intrigued and can only hope u will share this glorious recipe.  thank u 

  3. I made this last night and cut it up this morning, it was a hit with my brothers! Thanks for the awesome recipe! 😀

  4. Just one problem–they’re too easy to make which means I’ll probably find every excuse to be making them. Oh, two problems: I accidentally left a bit in the bowl and had to finish that right away. If you like Reese’s peanut butter cups, this will be like having as many as you want and no one will discover your secret as you try to sneak thru the checkout stand.

  5. I was so excited to make and deliver these to a friend today but realized I am out of graham crackers. Do you think Golden Graham cereal crushed up could work as a replacement? I noticed a box in my pantry and I am just trying to save my 2 month old from another trip to the store 🙂 By the way I have been a huge fan of your recipes. Usually when I bake something my husband just says “Sally’s?”. Thanks for sharing such great ideas with us!

  6. Thank you for this recipe Sally!!! My son is nut allergic, and I made this for him with SunButter’s creamy sunflower butter. YUM! I must admit, I saw this recipe and made it immediately after seeing it!! 

    1. I’ve made these with sunflower seed butter in the past (for a friend who has a nut allergy) and I love them that way too! I’m so glad you tried them 🙂

  7. Hi Sally! I’m excited to make these in a few days. However, I’m confused about how many grams of digestives biscuits would be needed as Graham Crackers are not available in my country. Thank you! Love your recipes 😀

  8. Thank you for such great recipes. I have made this recipe several times now. I used oat flour instead graham crackers, for my gluten free friends. I actually like better! Keep up the great work.

  9. Great recipe! My only suggestion would be to chill the peanut butter layer for 15m prior to chocolate layer. I used a double boiler so I could simply pour the chocolate on with minimal spreading. Cheers.

  10. Hi Sally,

    Thank you for so many delicious recipes. Can this one be doubled and put into a 9×13 pan?

    Best regards,

    Vicki P.

  11. Thanks so much for your reply, Sally. My boys will be delighted there will be twice as many of these yummy bars next time! 🙂

    Vicki

  12. Just a note: To make these awesome peanut-butter squares gluten-free, simply switch out the graham cracker crumbs for Kinnikinnick brand graham style crumbs. They still taste awesome and you won’t even notice the difference! Thanks for the great recipes, Sally!

  13. I saw this posted today, and I do have all the ingredients on hand EXCEPT that I only use natural peanut butter, only ground peanuts, no added oils or sugars, etc. Often I get it fresh ground at the market. However, you state “not natural style” in the ingredients. May I ask why? Is it because the oil in it separates? Will it not hold together? I would really like to use natural, if possible. If I understand the reason, perhaps I can adjust something to allow for it. Thank you!

    1. Hi Bonnie! The bars will be extra crumbly using natural style peanut butter. So keep that in mind if you decide to use it. 🙂 If you decide to play around with the recipe to help with the crumbliness, let me know what you try!

  14. When freezing the no bake choc peanut butter bars, do you put a layer of wax paper or parchment paper between the layers of bars?

  15. I finally made these for this weekend – a definite win! It was super easy, super quick, and super delicious. I forgot to add the salt to make up for my unsalted butter, but they were still great (although I think that salt would make them pop)! I cut them up into 64 tiny squares so they were the perfect bite-sized portion. One friend said, “I took the last one, and I don’t even feel bad about it.” Thanks for another great recipe, Sally!

  16. So, I consider myself a fairly advanced baker and these did not work out well for me. I looked at the ingredients and just thought the combinations seemed unusual. Graham crackers seemed an odd choice; peanut butter balls are usually composed of butter, powdered sugar and peanut butter for a lovely texture. In any bar recipe in my collection that has a chocolate layer on the top, I have always used butter and chocolate chips for a silky smooth, pourable chocolate that has a beautiful silky finish. Using peanut butter(Creamy Jiff) produced a gloppy near-impossible-to stir chocolate layer. I had hoped this would be the bar-version of my peanut butter balls(the balls are a bit time consuming), but even the peanut butter layer for this recipe seems granulated and lacks the smooth creaminess I had hoped for. 🙁 I am hoping after three hours in the refrigerator, they will set up and the consistency will improve, but experience tells me that likely will not be the result for me. Your writing and photography are excellent, however. 🙂

  17. Do you think I could use this recipe for “buckeyes”? They are delicious with the Graham cracker crunch but have never frozen or tried to roll into balls before. Thoughts?

  18. How many calories are in a 1″ x 1″ square? Can I use Splenda as a substitute for sugar? Can I use “I Can’t Believe It’s Not Butter” as a butter substitute”? My co-workers are all dieting and they are missing having dessert. Thanks!

  19. Me and my family LOVE this recipe!! It is super duper fast – I can make it in about 20 minutes, yet it tastes DELICIOUS! Seriously one of our favorite desserts ever (and i’ve made gourmet things like eclairs and pain au chocolat before! I usually double the recipe and put it in a 9×13 casserole dish, and then cut them into 32 pieces (so 16 for a regular batch). Also, for anyone wondering, this works GREAT with club crackers! You honestly can’t even notice a difference, I bet Ritz would be great too 🙂 Also, I noticed you updated the pictures – they’re gorgeous!

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