Peanut Butter Bars
These no-bake peanut butter bars are rich, chewy, and topped with a smooth layer of chocolate. They taste like a homemade peanut butter cup, but slice neatly for lunchboxes, bake sales, and easy desserts.
Total
20 min
Servings
16 bars
Level
Easy
Peanut butter bars are the kind of dessert you can make when you want something sweet without turning on the oven. The base is a simple mix of melted butter, peanut butter, powdered sugar, and graham cracker crumbs, pressed into a pan until firm.
A glossy chocolate topping makes them feel special, but the method stays easy. You only need a bowl, a microwave or small saucepan, and a little chilling time in the fridge.
These bars are great for make-ahead treats because they keep well and cut cleanly when cold. Serve them straight from the fridge for a firmer bite, or let them sit at room temperature for a few minutes if you like a softer texture.
01What you'll need
Ingredients
8 items · 16 bars
- 1 cup creamy peanut butter, divided
- 1 cup unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons peanut butter, from the divided amount, for the topping
02How to make it
Step-by-step
1. Line the pan
Line an 8-inch square pan with parchment paper, leaving extra paper hanging over two sides. This makes it easier to lift the chilled bars out later. Lightly press the paper into the corners.
2. Mix the peanut butter base
In a large bowl, stir together the melted butter, 3/4 cup plus 2 tablespoons of the peanut butter, vanilla, and salt until smooth. Add the graham cracker crumbs and powdered sugar. Stir until the mixture looks thick and evenly combined.
3. Press into the pan
Scrape the peanut butter mixture into the lined pan. Press it into an even layer with a spatula or the bottom of a measuring cup. Press firmly so the bars hold together when sliced.
4. Melt the chocolate
Place the chocolate chips and the remaining 2 tablespoons peanut butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until smooth. If using the stove, melt them gently in a heatproof bowl set over a pan of barely simmering water.
5. Spread the topping
Pour the melted chocolate mixture over the peanut butter base. Use a spatula to spread it all the way to the edges in an even layer.
6. Chill until firm
Refrigerate the pan for at least 2 hours, or until the chocolate is set and the base feels firm. If you are in a hurry, you can freeze the pan for about 30 minutes, but do not forget it there or the chocolate may crack more when cut.
7. Slice the bars
Lift the slab out of the pan using the parchment paper. Let it sit at room temperature for 5 minutes, then cut into 16 squares with a sharp knife. For cleaner cuts, wipe the knife between slices.
03From our kitchen
Cook's tips
- Make-ahead: These bars are a good make-ahead dessert. Prepare them up to 3 days before serving and keep them covered in the fridge.
- Storage: Store peanut butter bars in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper so the chocolate tops stay neat.
- Freezing: Freeze the bars for up to 2 months. Wrap them well or place them in a freezer-safe container. Thaw overnight in the fridge before serving.
- Peanut butter choice: Use regular creamy peanut butter for the firmest texture. Natural peanut butter can work, but stir it very well first and expect a slightly softer bar.
- Graham cracker swap: If you do not have graham crackers, use digestive biscuits, vanilla wafers, or plain shortbread cookies crushed into fine crumbs.
- Chocolate swap: Semi-sweet chocolate balances the sweetness, but milk chocolate gives a sweeter candy-like bar. Dark chocolate makes the topping less sweet and more intense.
Cook's note
If the chocolate layer is cracking when you cut the bars, it is usually too cold. Let the slab stand at room temperature for 5 to 10 minutes, then use a sharp knife warmed under hot water and dried well.
04Frequently asked
Questions & answers
Can I make peanut butter bars without graham crackers?
Yes. Use the same amount of finely crushed digestive biscuits, vanilla wafers, or plain shortbread cookies. The flavor will change slightly, but the bars will still set well.
Why are my peanut butter bars crumbly?
The mixture may not have been pressed firmly enough, or there may be too many dry crumbs. Press the base hard into the pan. If the mixture looks dry before pressing, stir in 1 to 2 extra tablespoons of peanut butter.
Can I use natural peanut butter?
You can, but the bars may be softer because natural peanut butter has more oil separation. Stir the jar very well before measuring. If the base seems loose, add a few extra tablespoons of graham cracker crumbs.
Do peanut butter bars need to be refrigerated?
Yes, refrigeration helps them stay firm and keeps the chocolate topping set. They can sit out for about 1 hour at a party, but they are easiest to handle when chilled.
Can I double this recipe?
Yes. Double all ingredients and press the mixture into a 9-by-13-inch pan. The chilling time will be about the same, though very thick bars may need a little longer to firm up.
05Keep cooking
You might also like
DessertsPeanut Butter Fudge
This creamy peanut butter fudge is a simple stovetop candy made with pantry staples and a short boil. It sets into neat squares with a soft, rich bite and plenty of peanut flavor.
DessertsButter Cake
This classic butter cake is soft, golden, and simple enough for a weeknight bake. Serve it plain with tea, dust it with sugar, or dress it up with berries and whipped cream.
DessertsMagic Bars
These classic layered cookie bars are chewy, crunchy, and simple to make with pantry-friendly ingredients. A buttery graham cracker crust holds chocolate chips, coconut, nuts, and sweetened condensed milk in every square
DessertsGooey Butter Cake
This St. Louis-style gooey butter cake has a soft cake-mix crust and a rich cream cheese filling that stays pleasantly fudgy in the center. It is simple, sweet, and made for small squares with coffee or milk.