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

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


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


  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.


  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


  1. This was the first no-bake recipe that my wife and I tried to make. We were super thrilled with the results and virtually everyone who tries these absolutely loves them. Thanks so much!

  2. Just a heads up for anyone who doesn’t want to make an extra trip to the store. I used Costco peanut butter-that naturally separates and just made sure to stir it really good and it set up totally fine. I was worried the oil would separate in the finished bar but it was still perfect. I decreased the powdered sugar by 1/4 cup and they were perfect!

  3. I just made these and if don’t give them away, I will be eating ALL of them! I can’t believe how delicious this quick little treat is. Exactly like the real thing from the taste to the texture.

  4. Hi Sally,
    Just wondering if I need to scoop and actually weigh the icing sugar like I do with flour?

    Thank you,

    1. Spooning and leveling is best for confectioners’ sugar. No need to weigh it (though you can!) if you are using cup measurements.

  5. These were so easy to make. The entire household loved them. I can envision making these for my grandchildren’s friends during the summer when they come over during the summer. Thanks for another great recipe.

  6. Hi Sally,
    I posed a question awhile ago and didn’t hear back. My mistake if you sent a reply and I missed it.
    Anyway, I had asked if my icing sugar had to be scooped and weighed like flour does in a recipe. Thank you.

  7. Hi Sally,
    I see my question was answered regarding the icing sugar right away so I do apologize!!!
    However, I forgot to also ask if I can use chocolate melting wafers instead of chocolate chips?
    Thank you ,

  8. Hi Sally,
    I haven’t tried your recipe yet, I am looking for recipes that have as little sugar as possible, for health and diabetic reasons. May I substitute a same ratio sweetener for the Confectioner’s sugar, and could I use a cocoa mix of sorts or cocoa chips ? Low sugar is key for me… but this recipe sounds delish!

    1. Hi Sharon, I have not tried this recipe with a sugar substitute. The confectioners sugar is where most of the structure comes from so just keep in mind it they won’t be as stable if you try to reduce it. If you are looking for a healthier treat you can check out all of the recipes in the Healthier Sweets section of this site, and you might really like my Healthy Dark Chocolate Almond Truffles if you are looking for a candy recipe.

      1. Thanks Sally,
        I bought some Swerve…it apparently accounts for volume…of the sugar products. And it measures cup for cup. I haven’t tried it yet, so I’ll let you know!

  9. Dear Sally,

    I’d like to make this recipe using biscoff spread and biscoff cookies. Can I replace the peanut butter and graham crackers with these with the same measurements?

    Thank you in advance!

  10. I’m sure someone has already written this before, but 1/2 of this recipe is perfect for a 9″ x 5″ loaf pan. Some of us don’t need to feed a crowd, and don’t want to risk gorging ourselves. LOL I made it a over a week ago and it’s *still* yummy, and I’m still happily munching away. I’ve got it very tightly wrapped in the fridge.

  11. 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.

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

  13. 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!

  14. 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

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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