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No-bake chocolate peanut butter bars are thick, rich, and decadent. Originally published in 2013 and made from only 5 simple ingredients, these are a delicious treat anytime of the year. No oven required!

stack of no bake chocolate peanut butter bars

It’s no secret that many bakers love baking with peanut butter. Like these peanut butter cookies, a recipe that has lived on my site for years and serves as the base for so many of our other peanut butter favorites like peanut butter blossoms. 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 in glass bowl

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 Skippy. (I do not recommend oily or natural style peanut butter for this recipe, though I do make homemade peanut butter all the time! If you are looking for a recipe to use natural style peanut butter, these peanut butter cookies are for you.)
  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!
2 images of chocolate chips and peanut butter in a glass bowl and pouring melted chocolate peanut butter mixture into pan

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 and peanut butter eggs!

Stack of no bake peanut butter bars

These 5 ingredient no-bake chocolate peanut butter bars are so easy. They’re fudgy, creamy, absolutely irresistible, 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 bar with bite out of it

More Peanut Butter + Chocolate Recipes

More 5 Ingredient or Less Recipes

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stack of 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: 2024 squares 1x
  • 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

Scale
  • 1/2 cup (115g) salted butter, melted*
  • 1 cup (120g) 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. Graham Crackers: Don’t have graham crackers where you live? Use 120g ground digestive biscuits instead (about 8 biscuits).
  5. This recipe was updated in 2019 with more confectioners’ sugar and peanut butter to produce thicker bars.

Keywords: no bake chocolate peanut butter bars

Reader Questions and Reviews

  1. Hi Sally! I’m allergic to peanuts. Is it possible to use Biscoff cookie butter in place of the peanut butter? If so, would that make the recipe too sweet? How should I adjust the recipe accordingly? Also, do you think Ritz crackers or Rice Krispies would be better in place of Graham crackers?

    Thanks so much!

    1. Hi Taylor! You can use Biscoff spread in place of the peanut butter with no other changes to the recipe. Enjoy!

  2. Can I use Digestive Biscuits I’m living in Ireland and we can’t get Graham cracker crumbs. I’d love to make these with my grandson.

    1. Hi Valerie, absolutely! Many readers have reported success using digestive biscuits instead.

  3. This recipe is sooooo yummy and easy to make. I’ve made it a few times for my peanut butter cup loving family and they all LOVE these.
    Thank you!

  4. i always LOVE sally’s recipes, but i so wish she had more “healthier” treats! trying to stick with a better diet but i really miss making all of these delicious recipes… i was so excited to test this peanut butter goodness out 🙁

  5. So, I have a memory of Peanut Butter bars that a cousin used to make and I’ve never been able to find a recipe that could be the one. This I’m pretty sure is it! Served cold they are the best thing ever. Couldn’t be easier to make. I would make one tiny suggestion and that is to sift the powdered sugar before adding it. Other than that, this is the best and easiest treat you can make especially if you have someone in your party with a dairy allergy or sensitivity. I think I’m just going to make another batch and keep them in the freezer for emergency dessert.

  6. These are so tasty. If you are a PB and chocolate fan you need to make these. I’ve made this 3x now and have used natural peanut butter (I like it better because I think it has more flavor and the processed stuff). The natural peanut butter does make the mixture more runny, so I add 2+ extra sheets of Graham cracker crumbs until the mixture thickens up like Sally shows in the picture. And I only use 1.5 cups powdered sugar. It ends up being plenty sweet. And for the chocolate on top, I use Hershey’s special dark chocolate bars- I think it’s much better than semi sweet.

    1. Hi Uzma, you can try gluten-free graham crackers for a gluten-free version of these bars.

    2. I just made these bars GF by using “Goodie Girl GF Birthday Cake Cookies”!! I ground them in the food processor (the entire box of WHOLE cookies), and then I only added 1 cup of confectioners sugar because the cream filling in the cookie adds great texture and sweetness to the mixture.
      For the chocolate topping, I melted 1/2 cup MILK chocolate chips and 1/2 cup SEMI SWEET chocolate chips with the 2 Tbsp PB. It was a nice blend and balance of sweet and bitter.

  7. Sally and team, thank you so much! We are a Reese’s Peanut Butter Cup loving family, and now we have a more affordable and just as delicious (if not more!) version to enjoy. My neighbors love you and these PB bars now too! You never cease to amaze me! Again, thank you!!

  8. Made this for a family get together…everyone enjoyed. It was amazing and best part it did not heat up the kitchen!!

  9. Fantastic recipe, love these bars! I wanted to elevate them a little bit for adults so I added about a half teaspoon of cinnamon to the peanut butter graham cracker mixture and sprinkled some flaky sea salt on top. Perfection!

  10. Got a batch chilling in the fridge right now and hopefully my lady friend who’s addicted to peanut butter bars will like them 🙂

    1. Hi Jellie, this recipe calls for an 8×8 or 9×9 square pan. See step one for more info.

  11. Update: Brought them to my friend who tried one….instant addict! Such an enabler I am! 😛

  12. What can I substitute for the Graham crackers? I want them gluten free and I was thinking almond flour. Would that bind them enough? Or do you have any other suggestions?

    Also I am substituting the peanut butter with almond butter. Ty!

    1. Hi Meg, we don’t recommend using almond flour here — you’ll want something with more of a crunch like a cracker or cookie. You may be able to find gluten free graham crackers at your grocery store, or some readers have had success using digestive biscuits. In the meantime, here are all of our gluten free recipes if you’re interested.

  13. Can you spread up the chilling time by putting them in the freezer? Tasted the mix and it’s BOMB can’t wait to try the bars!

    1. Hi Jenna, we don’t recommend it. The chocolate would be very difficult to cut if frozen. We hope you love them!

  14. I made these yesterday and I absolutely LOVE them. I added more peanut butter and they are sooo delicious!! The next time I make them, I’m going to cut the sugar down to 1.25 cups.
    ThankU Sally!!!!!

  15. After YEARS of saving Sally’s recipes, I finally made one and it was a complete HIT! (Except the parchment paper…mine just tries to be very rebellious here.) Easy to make with ingredients I already had and little helpers who didn’t make too much of a mess, they tasted fantastic! We made one batch and immediately went into another. It’s been the perfect summertime treat. I plan on sending this out with my periodic hello cards.

    Highly recommend cutting or somewhat cutting before a complete chill. “Some people” were so eager to get at them, they made more of a mess than needed, and risk cutting up my pan. So, I might par-chill, then cut, and then continue to chill.

  16. This recipe is fantastic. Could you substitute unsweetened baking chocolate and additional sugar for the chocolate chips?

    1. Hi Kris, we haven’t tested it that way, but you could give it a try!

  17. Great bars. I have been substituting different chocolates and have added some Score pieces to give it some crunch. Always turn out.

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