These Peanut Butter Bars will have a firm yet slightly chewy texture rather than being crunchy or crisp. The graham cracker crumbs, peanut butter, and butter create a dense, soft base that holds together well but doesn’t harden like a crunchy bar. The chocolate layer on top will firm up when chilled, adding a bit of contrast, but overall, these bars will be more smooth, creamy, and chewy rather than crisp.
Ingredients:
Butter – You can use salted or unsalted butter in this recipe but if you use unsalted you will need to add a dash of salt to the recipe. Not only does the butter add to the creaminess of the recipe but it also helps everything bind together.
Graham cracker crumbs – You just need to crush the graham crackers until they are small crumbs. You don’t want to turn them into powder but you do want them to be small crumb pieces. A food processor makes fast work of it, but an easy manual method to create graham cracker crumbs is to put the crackers in a large baggie and then roll over them with a rolling pin.
Powdered sugar – As a general rule I recommend that you sift the powdered sugar. It has a tendency to clump and sifting helps break it up.
Semisweet chocolate chips – You could substitute dark chocolate or even mix in dark chocolate with semisweet chips. Tempered melts work great too, and they offer a shine to the chocolate.
Peanut butter – This recipe combines better with creamy peanut butter. However, if you want to experiment, try a mixture of half chunky and half creamy.
Tips for Making No-Bake Peanut Butter Bars
✅ Line the Pan: Instead of just spraying with baking spray, consider lining the pan with parchment paper. This makes it easier to lift the bars out for clean cutting.
✅ Pack the Base Firmly: Use the back of a measuring cup or a flat spatula to press the peanut butter layer firmly into the pan. This prevents crumbling when cutting.
✅ Melt Chocolate Gently: Microwave in 15-20 second intervals. Stir well after each round to prevent overheating, which can cause the chocolate to seize. Here’s our step-by-step guide for melting chocolate chips in the microwave.
✅ Smooth Chocolate Layer: For a glossy, even finish, let the chocolate sit for a minute after melting before spreading it over the peanut butter layer. Use an offset spatula for easy application. You can also slice the bars and dip one end of each bar into a cup of the melted chocolate, or drizzle the chocolate over the pan before cutting.
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✅ Chill Thoroughly: Allow at least one hour in the fridge, but for the cleanest cuts, chill for 2-3 hours or overnight.
✅ Easy Cutting: Run a sharp knife under hot water, dry it off, and then slice the bars. This helps prevent cracking in the chocolate layer.
Can you freeze peanut butter bars?
100%. Prepare a small baking sheet, plate or cutting board with a layer of parchment paper. Clear a shelf in your freezer to fit your baking sheet so it can sit flat. Cut the dessert into individual bars and set each with a bit of space onto the parchment-lined baking sheet. Freeze unti solid, about one hour. Remove from freezer and quickly
The bottom line
Peanut butter lovers, unite!
Looking for more peanut butter dessert ideas? Check out this No-Bake Peanut Butter Pie recipe too! Or this super easy peanut butter fudge!
No-Bake Peanut Butter Bars Recipe
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Ingredients
- 1 c butter divided (2 sticks)
- 2 c graham cracker crumbs
- 2 c powdered sugar
- 2 c semisweet chocolate chips
- 1 c peanut butter
- 4 T peanut butter
- Baking spray
Instructions
- Spray a 9 x 13 glass baking pan with baking spray.
- Melt the butter. Set 1/4 c of the melted butter aside.
- In a large mixing bowl, mix together until fully blended 3/4 cup of the melted butter, graham cracker crumbs, 1 c of peanut butter and the powdered sugar.
- Evenly spread the mixture into the baking pan. Press it down so that it is evenly distributed.
- Place the baking pan in the refrigerator to chill for 15 minutes.
- Add the chocolate chips, remaining butter and 4 tablespoons of peanut butter to a microwave safe bowl.
- Slowly melt the chocolate mixture in the microwave in 10 second intervals until it is smooth. Stir in-between intervals.
- Remove the baking dish with the peanut butter mixture from the fridge.
- Spread the chocolate mixture over the peanut butter mixture evenly.
- Place the pan in the fridge and chill for at least one hour.
- Remove and cut into small squares.
- Serve chilled for better handling.
