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.


  1. Hi Sally!! These were delicious!! Do you think these will do okay to ship? It would take 2 days to arrive to the recipient. Thanks!!

    1. Hi Rebecca! So happy you enjoy these, thanks for trying them. In warm weather, I do not recommend shipping the bars.

  2. You can also make these bars in individual portions by using a muffin tin (a full recipe makes 12 muffin cups). I tried last night, and everyone loved them! They were sweet and slightly crumbly, with a tiny bit of crunch from the graham cracker crumbs and just the right amount of peanut butter. You’ve done it again, Sally!

  3. Hi Sally, thanks for this incredible recipe! I love peanut butter balls, and this is a faster and easier alternative! After making this recipe for the first time about a month ago, I immediately thought about this recipe today when friends requested that I bring a dessert to their house tonight for dinner. Except this time, I got smart and doubled it!

  4. These are incredibly delicious! I can’t stop eating them!

  5. I’m excited to try this recipe along with many others!!! Have you tried or do you think chocolate graham crackers could work? Maybe I will try a batch of each.

    1. Hi Melissa! Hope you enjoy these no bake peanut butter bars. I actually haven’t tried them with chocolate graham crackers, but they would be great!

  6. Elizabeth White says:

    Could I sub sunflower seed butter for the peanut butter so I can send to school?

    1. Sure can! Same amount.

  7. Hi,
    If I only have honey roasted peanut butter (which is pretty sweet- I’ve made cookies with it and had to take out the sugar)- can I skip the powdered sugar? I don’t like super sweet desserts but I’m not sure if there’s something I’d need to sub in texture wise. Thanks!

    1. Hi Emily, I don’t recommend it – the texture of this recipe comes from the confectioners sugar. You can try adding a pinch of salt to help cut the sweetness and also use dark chocolate instead of semi-sweet. If its still too sweet I recommend keeping a jar of regular peanut butter on hand for this recipe 🙂

  8. Made these bars and the family loved it. Followed the cut confectioners sugar by a 1/4 and it turned out perfect. My family loved them. Thank you so much.

  9. This is a favorite indulgence around here, as we love peanut butter and chocolate! So easy, and it’s great to make for company and potlucks. Thank you, Sally! <3

  10. Super simple and amazing!! Great for giving the oven a break and they’re perfect to keep hidden in the freezer I reduce sugar by 1/4-1/2 cup and often swap out some of peanut butter for almond butter.

  11. These look so good! At the store yesterday, I was deciding between graham crackers and Vanilla Wafers to keep on hand for potential crust. Naturally, I picked the cookies! I’m going to try them and hope they’ll work in this recipe. (I’ll do pretty much anything to avoid shopping!)

  12. Robert Fenwick says:

    Do you have a suggestion for making these gluten free, as I have the allergy?

    1. You can certainly use gluten free graham crackers! They are sold in most grocery stores.

  13. I was looking around for a no bake recipe I could make dairy free. I used vegan butter. Non dairy chocolate chips. I made it last night for a family dinner. Got more compliments on it then any thing I’ve ever made. Think this will be my go to dessert. It’s super easy. And super delicious!!!!!

  14. Really tasty and I love how easy this was to pull together. Thanks for the recipe!

  15. Georgia Perantoni says:

    This is so good. Tastes like Reese Peanut Butter Cups!!!!

  16. Hi Sally, chocolate and peanut butter is one of my fave combos, but we can’t get graham crackers in Australia. What kind of biscuit could I try as a substitute? Are they plain, like a biscuit you’d dip in your coffee, or sweeter like a butternut snap (sort of caramel flavoured)? Thank you!

    1. Hi Lisa, I have heard from other readers in Australia that they use digestive biscuits or Arnott’s Marie biscuits instead of graham crackers. I hope this helps!

  17. GwenEllyn Anderson says:

    These are the best! I make them all the time now and people ask for them! I have also made them gluten free and they are equally good. Thank you so much for sharing this recipe!

  18. This is by far one of my favorite treats of all time! I bake a lot of other desserts which of course I love but this simple, no bake little treat is like having a freshly made Reese’s peanut butter cup. Reese’s has always been my favorite but after having these, I just don’t enjoy them quite as much. They almost taste old since I’ve gotten used to how soft and yummy yours are. Thanks for sharing this amazing recipe!

  19. Love this recipe! I didn’t have graham crackers so I used Rice Krispies (like my peanut butter ball recipe I usually use) but increased the amount to 2 full cups. Turned out wonderfully and has a good crunch!

  20. 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!

  21. 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!

  22. 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.

  23. 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.

  24. 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!

    1. Sure can! Same measurements.

  25. Can vegan butter be used in this recipe instead of regular butter?

    1. Hi Antonietta! I haven’t tried this recipe with vegan butter. If you do, let me know how it goes!

  26. 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.

  27. Janie Rajnic says:

    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. That’s the best size. A round 9-inch pan could work too!

  28. Hi Sally. Can crunchy peanut butter be used to replace the creamy? Planning on using Jiff. Thanks in advance!

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

  29. 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!

  30. 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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