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!

stack of 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 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 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!

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!

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 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: 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.


Comments are closed.

  1. I have made these twice and both times were incredible! I had a study group over at my house and they were all begging for the recipe (so of course I just gave them the URL to your whole site lol!)
    I have to literally refrain from making them as often as I would like because they would disappear WAAAAAY too fast! πŸ™‚

  2. Just made these…we only had cinnamon graham crackers, but they’re super tasty with them! Also used dark chocolate chips!

    1. I bet your bars are fantastic with the cinnamon and dark chocolate. Amazing! I must try that next. Thanks Meagan!

  3. I just made these last night after checking one of your newest (1o/16/13) recipes for ultimate peanut butter chocolate cookies, and I must say, these are wonderful!! I used a blend of crunchy and smooth peanut butter for the bottom, and smooth for the top, then I topped them with some Fischer’s Nut Topping, just for a little pizzazz! πŸ™‚ My husband LOVES anything peanut butter, so he swooned when he saw them! πŸ˜‰ Thanks so much for all your great recipes!

    1. I love that you topped these with that nut topping, Sara. How incredible! I am all about added texture. I have to try it. I am so happy that you and your husband loved them!

  4. Hi there! Looks look amazing!
    I am wondering if you think they could be frozen for a month or so and then enjoyed later?

    Thank you!

    1. Yes, these bars may be frozen and then thawed overnight in the refrigerator.

  5. I made these a few hours ago, and they’re in the fridge now… they look scrumptious! The peanut butter layer tasted a little funky and buttery, but I think they’ll work out quite nicely once they are all chilled. πŸ™‚

    1. YES! Must be chilled for best flavor. It will taste like a peanut butter cup. Enjoy Noelle!

      1. Whoa. It’s official. These are uh-MAZING and taste just like Reese’s! My mom took a bite and her eyes got huge and she said, “Are these supposed to taste like Reese’s? Because they DO!” πŸ™‚ This is bad- now I will never be able to stop stuffing my face with these. You are amazing!

  6. I made these tonight! They’re soo simple, inexpensive, and delicious. However, How do you manage to cut them into perfect looking squares? The chocolate cracked when I put a sharpened knife through it (slowly). Should I let them thaw out a little before I slice them up?

    1. Hi Justin! Sometimes I let the bars sit at room temperature for a few minutes before cutting. Other times I’m too impatient and get the cracked chocolate. So maybe next time let them sit for at least 10 minutes before cutting.

      1. Thanks! I’ll do that.

        They were an absolute hit with co workers today, by the way. Thanks for the recipe πŸ˜€

  7. These were so wonderful (I’ve seriously made them three times now, and I need to cut myself off….), and I’m wondering how you would serve these for a party or something if they need to be chilled. How could I do that without them getting weird, warm, and mushy?

    1. Hey Noelle! I usually freeze the bars before bringing them anywhere and try to not leave them out for longer than 2 hours or so. They seem to do just fine!

      I know what you mean about cutting yourself off. I can NEVER stop making these. They are my fiancΓ©’s favorite.

  8. Made these tonight! They are amazing and so easy to put together! Love your blog!

  9. Hi Sally, these look absolutely AMAZING!! I’m all out of granulated sugar and my mother need something “sweet” so these are perfect! One question how mant decent sized bars does this recipe make because I have exactly one cup of powdered sugar!

  10. I just made these for NYE and they came out wonderful! The texture is amazing. I made them to give out… but kept them all for me and my hubby πŸ™‚

    1. Yes, these are the best! Thanks Annie. Happy New Year!

  11. Made these tonight and they are absolute peanut butter and chocolate heaven!! And so simple! I didn’t have the patience or willpower to wait 3 hours for them to chill so I stuck them in the freezer for about half an hour. The chocolate was set when I took them out and the peanut butter layer still had a touch of squish (for lack of a better term!) to it, which I actually liked. I’m sure they probably set more evenly in the fridge over a longer period of time… But I just couldn’t wait that long!! πŸ˜‰ Thanks for another fantastic recipe, Sally!

  12. Hey Sally, I tried these peanut butter reese bars today and they turned out amaaaazing! My husband loves Reeses and in my country we don’t get them πŸ™ But he says these taste almost exactly like the real reeses and that’s just awesome! Thanks a whole bunch! πŸ™‚

  13. Hello Sally!! I just wanted to tell you how much I’ve enjoyed making this recipe. I live in South Korea and Reese’s Peanut Butter Cups are scarce around here. If you can find them, they are very expensive so this has saved our peanut butter loving lives! It’s Easter time right now so I made the filling, molded them into egg shapes and dipped them in chocolate for our Easter celebration! Thank you, thank you, thank you so much for the recipe!

  14. I just wanted to let you know Sally, i tried these today and they are ABSOLUTELY HEAVEN!! PB and Chocolate combinations are TO DIE FOR, these were seriously such a big hit in my house!!
    Thanks for all your awesome recipes! Have a great day! πŸ™‚

  15. Thank you for this easy delicious recipe! My husband works at a chocolate factory and I don’t bake! Go figure! I would like to explore baking more and this was a great start πŸ™‚

  16. I made these to take to a World Cup potluck today and they were a hit! Out of about six desserts that were at the dessert table, these were the only ones completely devoured and demolished by the end of the game. These were a great no bake dessert to avoid turning on the oven in the heat of summer. Will definitely be making these again!

  17. Hi Sally! Made these today with Barney Butter smooth almond butter and might I say “Wahooo!” You have to understand, I have never had a peanut butter cup because I couldn’t (not if I wanted to live to see another day)…SO I decided to take your recipe and by all the remarks from others, this was the “go to” recipe to make for the authentic peanut butter cup flavor…Relying on hubby to let me know if these were close, he replied “Even better” and then begged me to take them away from him before he ate them all… I had no problems with cutting it after the 3 hour chill and 10 minutes resting time (I did remove them from the pan before I cut them with a sharp knife and pushed down slightly slowly with the long knife.) I must confess I had no graham cracker sheets in the house so I had to go into the kids snack stash and used 4 1 oz. bags of Back to Nature honey graham sticks…I love that your recipes are so adaptable and forgiving!!!! So if anyone out there wonders if you can substitute Barney Butter for the peanut butter; you can!!!! It works and isn’t too oily…and since there are no skins on the almonds, it tastes more like authentic PB…I’m lovin’ it! I have waited so long to find something I could use in PB recipes. With Sally’s great PB recipes and almond butter, the sky’s the limit!!! Thank you, Sally! Praise the Lord!

    1. So happy these get your husband’s stamp of approval – and that they are better than a real peanut butter cup. I have to agree on that! I love barney butter and have to try it with this recipe.

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

  19. 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!

  20. 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!!

  21. 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.

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

  23. 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! πŸ™‚

  24. 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.

    1. 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!

  25. 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!

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

    1. Hi Janet, simply double the recipe.

  27. I am now addicted to these bars thanks to this recipe! seriously though, my family and friends and I all love them and just cannot get enough. πŸ™‚

  28. Hi sally, please suggest an alternative to graham crackers. We don’t find it here. Can I use any other crispy biscuit?

    1. I’m unsure where you live, but what about digestive biscuits?

  29. These are the best peanut butter bars that I’ve ever tried!! We ate them all in one day!! They are very simple and easy to make, the patience is the longest part;) I would highly recommend these bars!!! Their the best!

  30. This are the best bars I have ever tried! The only part that I changed, is after the peanut butter mix is in the pan, for about 30 min, put them in the freezer before you add the chocolate mix. This is so the chocolate won’t mix in with the peanut butter;) But besides that, these are amazing! We ate them all in one day:D

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