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.

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. Oh my, Sally, these look absolutely DIVINE! Who doesn’t love chocolate and peanut butter?! Love the fact that they’re no-bake…perfect for the summer! Can’t wait to try these out 🙂

  2. By the time I got to the end of your post and gorgeous pictures I was drooling. Love that these are no bake…and as always (in our house) they would work with sunflower seed butter if there is a food allergy. 🙂

    1. I had to step away from the computer when I was typing this post because I had a peanut butter craving lol! Thanks Marjory.

  3. Your food blog is absolutely one of the best out there. Every recipe I try always works out and it’s always sooo good! These look to die for and can’t wait to try them.

    1. Ohmylanta. 🙂 I love that phrase Faith! 3lb jar of peanut butter. Want to come over and we will eat it all? Sounds like a dream!

  4. These look amazing Sally! I love that you put peanut butter in the crust AND the chocolate coating! Three delicious layers of peanut butter goodness 🙂

  5. Peanut butter in the chocolate coating!? Um yes! I’ve made “homemade Reese’s cups” but they’re a bit time consuming – this would be so much easier and you’re right, I do have all the ingredients!

    Speaking of pb + chocolate – I just tried those swirl cookies and omg so good! It is important that they look underbaked when you take them out. My mom, who claims not to like chocolate cookies, loved them and the fudgy texture!

    1. So glad you love those swirl cookies! Definitely a super popular recipe with my family and friends. And readers!

  6. Hi I’m new here. dessert freak! Sweet tooth! whatever they call it. In short I love desserts.
    Your pictures make droollllllllll omg! Now I’m in guangzhou china and to make perfect dessert we need exact ingredient but for now I have to make adjustment since I don’t get these brands . So if I may, what is the best substitute for graham cracker crumb and Reese choco chip?

    1. There is no alternative to the graham cracker crumbs in this recipe. It’s the main ingredient for the peanut butter layer to obtain the proper texture and taste. Sorry!

    2. I have made this recipe for years but I use crushed corn flakes instead of graham crackers. I crush them on my food processor and love them WAY MORE than with the graham crackers and have made them for over 15 years. So yes you can use something other than graham crackers

  7. I literally apart sprinted to the kitchen! In our 109 degree weather this is heaven sent. But my frown turned upside down. I’m out of butter!!!! Would margarine work? BTW I justify your peanut butter caramel popcorn, with the added peanuts of course. Took a bag to the movies ( ladies don’t judge) and it was perfect.

    1. Oh darn! Yes, margarine will be just fine. The PB Caramel Corn – amazing! My favorite movie snack these days! 🙂

  8. Oh, Sally…this recipe has been a family favorite of ours over each Christmas holiday as well! The secret really is the graham cracker crumbs. They are the workhorse that makes the peanut butter filling reminiscent in the texture of Reese’s PB Cups. (My absolute #1 favorite candy bar in the World, LOL!) We always make Pecan Tassies at Christmas time, too. The best holiday cookie baking traditions endure. So nice of you to share one of your childhood favorites with your readers! xo

    1. Thanks Stacy – and everything you said – YES! The graham cracker crumbs are the suspect of the reese’s PB cup taste/texture. Too funny about our similar Christmas traditions! I love pecan tassies.

  9. I love Buckeyes! And these are just like buckeyes in bar form. And no, these are not bikini-friendly. 😉

  10. Me not like peanut butter?! GASP! Who could NOT like peanut butter?!

    And these bars? Yes, yes AND yes! Love that they’re no-bake too – I could sure use as many no-bake recipes as possible, especially in this heat!

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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