Creamy peanut butter and rich chocolate join forces for these irresistible No-Bake Peanut Butter Bars! With just 5 simple ingredients and no baking required, they’re ideal for satisfying sweet cravings in a snap. If you’re a fan of peanut butter cups, then you’ll love this recipe that has been in my family for generations!
Table of Contents
- Why You’ll Love No-Bake Peanut Butter Bars
- Grab These 5 Ingredients
- How to Make No-Bake Chocolate Peanut Butter Bars
- Kelly’s Recipe Tips
- Topping Ideas
- How to Store
- Equipment You’ll Need
- Momoo’s Original Recipe Card
- Common Questions
- More Peanut Butter Desserts You’ll Love
- Momoo’s No-Bake Peanut Butter Bars Recipe
My great grandmother Momoo was born in 1894 and her peanut butter bars and homemade jams are some of my earliest inspirations in the kitchen. While Momoo passed away at the age of 103, her legacy has lived on through the centuries with her famous peanut butter bars.
Why You’ll Love No-Bake Peanut Butter Bars
- They’re made with just 5 ingredients.
- Taste like a peanut butter cup with a thick, creamy peanut butter layer topped with a layer of melted chocolate.
- Ideal for sharing with friends and family—or keeping all to yourself (we won’t judge).
- No baking required.
- Butter: Forms the rich and creamy base of our peanut butter bars. I prefer to use unsalted butter, but if you prefer a a saltier dessert, feel free to use salted butter.
- Creamy peanut butter: If you like a crunchier texture, you can absolutely use crunchy peanut butter. However, I don’t recommend using natural peanut butter for this recipe because it’ll make the bars too crumbly. Instead, use a brand like Skippy or Jif.
- Powdered sugar: This sweet ingredient, also known as confectioners’ sugar, not only adds sweetness but also helps bind the mixture together.
- Graham cracker crumbs: You’ll need about 12 full-sheets of graham crackers to make 1.5 cups of crumbs. You can either pulse them in a food processor until fine or crush them in a plastic bag with a rolling pin. For a gluten-free option, use crushed gluten-free graham crackers instead. Want to add some flavor? Try using cinnamon graham crackers for a delicious twist!
- Chocolate chips: What’s a peanut butter treat without a generous coating of chocolate? You can use semi-sweet, milk or dark chocolate chips.
See the recipe card for full information on ingredients and quantities.
- Cream together the butter and peanut butter. If you don’t have a stand mixer, you can use a handheld electric mixer or even mix by hand with a sturdy spatula. Take your time scraping down the sides of the bowl to ensure everything is evenly mixed.
- Add the powdered sugar and graham cracker crumbs, mixing until smooth.
- Line your pan with wax paper, leaving some overhang on two sides. This will make it easier to lift the bars out of the pan once they’re chilled and set. If you don’t have wax paper, you can use parchment paper instead.
- Transfer the peanut butter mixture into the pan and spread it into an even layer. The easiest way to do this is to use an offset spatula that’s coated with cooking spray.
- Melt chocolate chips until smooth, then pour over the peanut butter layer and spread evenly.
- Briefly refrigerate the bars then cut them into 1-inch squares. Pop them into the fridge for about 10 minutes just to let the chocolate harden slightly. Cutting the bars before the chocolate has fully firmed up allows for easier slicing and prevents the chocolate from cracking or shattering.
- Chill the bars. Return the bars to the fridge and continue chilling until the peanut butter mixture has firmed up, a minimum of 2 hours and up to overnight.
Pair these creamy peanut butter bars with a glass of milk or a cup of coffee for the ultimate indulgence.
- To measure the powdered sugar, stir it in the bag and then use a spoon to scoop it into the measuring cup, leveling it off with a knife.
- To quickly soften butter, pour hot water into a glass or ceramic bowl. After a few minutes, pour out the water and cover the bowl with the butter inside. The warmth will soften the butter in just a few minutes.
- If using a microwave to melt the chocolate chips, use a microwave-safe bowl and heat the chocolate in short intervals (about 15-30 seconds) and stir frequently until smooth. Alternatively, you can melt the chocolate using a double boiler.
- When cutting the bars, use a sharp knife dipped in hot water and wiped dry between cuts for the neatest edges. This technique also works great for cutting brownies cleanly.
While these classic 5-ingredient no-bake chocolate peanut butter bars are undeniably delicious on their own, why not take them to the next level with some fun and flavorful toppings? Here are a few ideas to inspire your creativity:
- Chopped nuts – add extra nuttiness by sprinkling chopped peanuts, almonds or pecans
- Shredded coconut – for a taste of the tropics, sprinkle shredded coconut over the chocolate layer
- Large-flake sea salt – a pinch of flaky sea salt is my secret for enhancing all kinds of desserts, from chocolate chip cookie bars to red velvet brookies
If you decide to add any of these toppings, just be sure to add them before the chocolate layer sets.
- Refrigerate: Store the peanut butter bars in an airtight container in the refrigerator for up to a week. If stacking the bars, place a sheet of parchment paper between each layer to prevent sticking.
- Freeze: These bars freeze really well. Simply wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bag. They can be stored in the freezer for up to three months.
- Thaw or enjoy frozen: Remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. You can also enjoy these no-bake bars straight from the freezer for a cool and refreshing treat during warmer months. They’ll have a slightly firmer texture when frozen, but they’ll still be deliciously satisfying!
Equipment You’ll Need
- Stand mixer or handheld electric mixer
- Quarter baking sheet or 13×9-inch baking pan
- Wax paper or parchment paper
- Microwave-safe bowl or double-boiler
- Offset spatula or regular ol’ sturdy spatula
Momoo’s Original Recipe Card
Some of my most cherished recipes are from my great-grandmother Momoo, including Raspberry Applesauce Jell-O Salad and Crescent Roll Veggie Bars.
Common Questions
What can I use instead of graham crackers?
You can use crushed Ritz crackers, vanilla wafers, digestive biscuits, shortbread cookies or even Rice Krispies instead of graham crackers. Simply blend them in a food processor until fine crumbs form. Use the same amount as you would for graham cracker crumbs in the recipe.
Can I use a different nut butter?
Absolutely! Almond butter, cashew butter or sunflower seed butter would all be great substitutes for peanut butter.
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- Soft and Chewy Peanut Butter Cookies
- Chocolate-Peanut Butter Pretzel Tart
- Peanut Butter Frozen Yogurt Pops
- Peanut Butter Chocolate Chip Cookies
Servings 120 (1-inch) bars
Ingredients
- 1 cup unsalted butter, at room temp
- 1 1/2 cups creamy peanut butter
- 3 cups powdered sugar (See Kelly’s Notes)
- 1 1/2 cups graham cracker crumbs
- 1 (12-oz.) package chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until combined, scraping down the sides of the bowl as needed. Add the powdered sugar and graham cracker crumbs, mixing until smooth.
- Line a quarter baking sheet (or 13×9-inch baking pan) with wax paper so that it hangs over on two sides. Transfer the peanut butter mixture into the pan. Using an offset spatula, spread the mixture into an even layer. (The easiest way to do this is to coat the spatula with cooking spray then spread the mixture.)
- Melt the chocolate chips in a double-boiler or a microwave, stirring until smooth.
- Pour the melted chocolate over the peanut butter mixture then spread it into an even layer.
- Refrigerate the bars until the chocolate hardens slightly about 10 minutes. Before the chocolate has fully hardened, remove the bars from the fridge and cut them into 1-inch squares. Return the bars to the fridge and continue chilling until the peanut butter mixture has firmed up, a minimum of 2 hours and up to overnight.
Kelly’s Notes
- To measure the powdered sugar, stir it in the bag and then use a spoon to scoop it into the measuring cup, leveling it off with a knife.
- Refrigerate: Store the peanut butter bars in an airtight container in the refrigerator for up to a week. If stacking the bars, place a sheet of parchment paper between each layer to prevent sticking.
- Freeze: These bars freeze really well. Simply wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable freezer bag. They can be stored in the freezer for up to three months.
- Thaw or enjoy frozen: Remove them from the freezer and let them thaw in the refrigerator for a few hours or overnight. You can also enjoy these no-bake bars straight from the freezer for a cool and refreshing treat during warmer months. They’ll have a slightly firmer texture when frozen, but they’ll still be deliciously satisfying!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Calories: 35kcal, Carbohydrates: 4g, Fat: 1g, Sodium: 21mg, Potassium: 22mg, Sugar: 3g, Calcium: 2mg, Iron: 0.1mg
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Made these for our church coffee hour and they were the first treat to disappear. Multiple people asked for the recipe, which I gladly passed on. :)
Thank you so much for rating the recipe, Kelsey! And I’m thrilled to hear the bars were a hit!