Easy No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars

I’ve mentioned before how smitten I am with peanut butter and chocolate, and I believe there’s something magical about the combination. I had forgotten all about these easy no-bake bars; my mother made them occasionally growing up, and every once in a while they were a delicious dessert waiting at the end of the cafeteria line in elementary school.

No-Bake Chocolate Peanut Butter Bars

There are hundreds of similar recipes for this treat online, but I’ve kept my version simple, with just the pure flavors of creamy peanut butter and dark chocolate. These bars are rich and decadent, and a little square goes a long way. Enjoy!

Ingredients: Peanut Butter Chocolate Squares
Adapted slightly from Once Upon A Chef

The graham cracker crumbs can be omitted, however, I liked the flavor they added. I also used natural, creamy peanut butter here; you can use whatever peanut butter you’d like, but peanut butter with added sugar will make these bars sweeter.

  • 6 tablespoons unsalted butter, softened
  • 6 firmly packed tablespoons brown sugar
  • 1 ⅓ cups creamy peanut butter (see note)
  • ½ cup graham cracker crumbs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 cups confectioners’ sugar
No-Bake Chocolate Peanut Butter Bars

Ingredients: Glaze

  • 8 ounces semi sweet or bittersweet chocolate, chopped fine
  • 5 tablespoons heavy cream
  • ½ teaspoon vanilla extract

Lightly grease an 8×8 inch square pan, and line it with parchment paper, leaving a 2-inch overhang on all sides. Set aside.

In a standing mixer, beat the butter until creamy. Add the sugar and beat to combine, then add the peanut butter, graham cracker crumbs, vanilla, and salt, and beat until combined and creamy. Add the confectioner’s sugar and mix until just combined.

Put the peanut butter mixture into the lined pan, and gently press it down into the pan, covering the whole surface. Use your hands or the bottom of a measuring cup to even out the top. Set aside while making the glaze.

No-Bake Chocolate Peanut Butter Bars

To make the glaze, combine the chocolate and heavy cream into a heavy-bottomed saucepan, and heat over medium heat. Stir frequently, until the chocolate mixture is combined and completely smooth. Remove from the heat and stir in the vanilla. Gently pour over the peanut butter bars, and use a knife or offset spatula to smooth the glaze evenly.

No-Bake Chocolate Peanut Butter Bars

Put the peanut butter bars in the freezer for one hour. After the bars have chilled, remove them from the freezer and lift the bars from the pan, using the parchment overhang to help you. Place on a cutting board, and slice them into small squares. Keep refrigerated and serve cool.

No-Bake Chocolate Peanut Butter Bars


  • http://www.deletingtheadjectives.com/ Rachel Brandt Fisher

    These look seriously amazing! I’m allergic to chocolate but I might have to chance it on these.

  • http://www.cococakecupcakes.blogspot.ca/ Coco Cake Land

    sarah… oh the pain of looking at these delicious things! i am also a PB+C fanatic… mmmmmm! ^__^

  • http://www.thevanillabeanblog.com/ sarah kieffer

    Thank you!! They were dangerous while they lasted – I couldn’t stop eating them. ;)

  • http://www.thevanillabeanblog.com/ sarah kieffer

    I’m so sorry you are allergic to chocolate! Maybe you could top them with frosting instead? Or a white chocolate glaze?

  • Anna

    I love those little hands in the pictures! :) What was more exciting as a child than to make treats??

  • Sarah Kieffer

    Hi Amber – there is a note right under the title of the recipe: ‘I also used nat­ural, creamy peanut but­ter here; you can use what­ever peanut but­ter you’d like, but peanut but­ter with added sugar will make these bars sweeter.’

  • Sarah Kieffer

    I’m so glad you liked them! And yes, parchment makes everything easier. ;)

  • Sarah Kieffer

    Thank you! My kids do like helping with these posts. :)

  • Sarah Kieffer

    Thanks Stephanie! And yes, my kids love being in the kitchen when I’m working on these posts. :)

  • artsandcraftsworld.com

    I definetely have to try this! Thanks for the recipe ;)

  • Deborah Brett

    Personally, I found these way to sweet. I adapted the recipe – only 1 c of confectioner’s sugar, and 1 1/2 – 2 cups of digestive crumbs (what we English use instead of graham crackers). Half dark chocolate, half cooking chocolate for the topping.

    With these changes, amazing! Rich and decadent, not too sweet, and a slight crunch from the cracker crumbs.

  • Madison Beaulieu

    Hmm. Both!!! Haha. I’m definitely partial to peanut butter, so I’d have to vote with that! :) But seriously, why not both?