These peanut butter bars are so easy to make and are ready to eat in 30 minutes or less! Chances are you have most of these ingredients in your pantry, if not all of them.
Why this recipe works
Recipes that don’t require baking are easy and great any time of year. While they are a year-round treat, these peanut butter bars are especially wonderful in the summer, when you don’t want to crank up your oven. And with them being so quick to make, they’re perfect for unexpected company or that last-minute teen request.
Ingredients you will need
Ingredient Info and Substitute Suggestions
CHOCOLATE – I prefer to use baking chocolate for these bars as it’s easier to melt in my opinion, however, you can also use chocolate chips. Semi-sweet, dark chocolate, or milk chocolate are all great options.
PEANUT BUTTER – I used regular creamy peanut butter for this recipe. I have not tested this recipe with natural peanut butter. In natural peanut butter, the oil separates from the butter itself therefore I am uncertain if the bars will harden completely. Some of my readers have suggested adding extra animal cracker/graham cracker crumbs to help it solidify better if you do take this route.
How to Make Peanut Butter Bars
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a mixer or a food processor, combine the first four ingredients until smooth.
- Spread into a 13×9 baking pan.
- For the topping, melt the chocolate and peanut butter together in the microwave for 1 minute. Stir. If not completely melted you can heat in 10-second intervals until smooth.
- Spread over the top of the peanut butter layer.
- Chill dessert in the refrigerator for about an hour, or in the freezer for 15 minutes. Cut into bars and serve.
Frequently Asked Questions
You can use a hand mixer or even a blender if you don’t have a food processor. We like the food processor because it makes for the smoothest mixture.
This recipe uses semi sweet chocolate for the topping. If you want it a bit sweeter, and closer to the flavor of a Reese’s Peanut Butter Cup, simply substitute milk chocolate for the semi sweet. I prefer to use baking chocolate, but you can certainly use chocolate chips instead.
Yes, absolutely. I would suggest flash freezing the bars first, removing them from the freezer once they are mostly frozen, then transferring them to a large ziptop bag or air-tight container. Freeze for up to 3 months.
If you love the combination of chocolate and peanut butter, these no-bake chocolate topped peanut butter bars are for you. Easy to make and ready to eat in less than 30 minutes!
More Peanut Butter Recipes
- Peanut Butter Blossoms
- Peanut Butter Cookies
- Chocolate Peanut Butter Lasagna
- Peanut Butter Apple Dip
- Chocolate Peanut Butter Cookies
- No Bake Peanut Butter Pie
- Fudge Brownies with Peanut Butter Frosting
- Chocolate Peanut Butter Balls
- Peanut Butter Cups
- Chocolate Peanut Butter Cupcakes
- No Bake Peanut Butter Cornflake Cookies
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No Bake Peanut Butter Bars
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 1 cup unsalted butter melted
- 2 cups animal cracker crumbs or vanilla wafers, graham crackers, etc
- 2 cups powdered sugar
- 1 1/2 cups creamy peanut butter
Topping
- 1/4 cup peanut butter
- 10 oz semi-sweet chocolate chopped
Things You’ll Need
Instructions
- In a mixer or a food processor, combine the first four ingredients until smooth. Spread into a 13×9 baking pan.
- For the topping, melt the chocolate and peanut butter together in the microwave for 1 minute. Stir. If not completely melted you can heat in 10 second intervals until smooth. Spread over the top of the peanut butter layer.
- Chill dessert in the refrigerator for about an hour, or in the freezer for 15 minutes. Cut into bars and serve.
Video
Expert Tips & FAQs
- You can use a hand mixer or even a blender if you don’t have a food processor. We like the food processor because it makes for the smoothest mixture.
- This recipe uses semi sweet chocolate for the topping. If you want it a big sweeter, and closer to the flavor of a Reese’s Peanut Butter Cup, simply substitute milk chocolate for the semi sweet. I prefer to use baking chocolate, but you can certainly use chocolate chips instead.
Nutrition
This recipe was originally published on April 15, 2013 but has since been updated with expert tips and new photos.
Amanda Formaro
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Elane says
Way too much fat content and calories for me.
Marypat says
So good love the topping
Kelly says
I have been making these for years and they are delicious! It is the graham crackers in the peanut butter layer that make them superior to others like it! Another thing to keep in mind is that they freeze wonderfully, so go ahead and make them ahead of time and freeze them.
Mia says
This is a great recipe I thought this was good my self I gave it to family and friends and they said they loved I would recommend this to most people this is somewhat creative but some people might not have a food prosseser or a mixer and there’s not really another solution to do it another way I give this 4 stars I complain and the rest is good
Bonnie says
Followed the recipe to the letter using Graham crackers. They’ve been in the fridge for about 4 hours and the chocolate is hard but the bottom is so soft you almost have to eat it with a spoon. I wanted to take them to a gathering tonight but don’t know that I will. Don’t know what went wrong. Tastes good though!
Calvin says
I had the same problem- the chocolate top set perfectly but the bottom portion is so soft and ridiculously oily. Looking at the recipe again, there’s no reason to use THAT much butter (if any) considering how oily the peanut butter is. We will be trying again today!
Brandi says
My mother and I absolutely love these. Even our friends love it and I link them the recipe all the time. Thank you for such a great treat.
Maya says
Not sure how all the reviews here are so positive. When you take a bite of these they taste ok but the aftertaste of the powdered sugar is unbearable :(
Should try it with sugar or honey instead…. shame I haven’t thought about it before
Stephen says
Well I’m no professional like you but I would think regular sugar when you combine very well since it’s not being cooked but then again I could be wrong. I have an idea stop being so negative and so snotty until you get your own website with your own recipes. Ok so you didn’t like it move on it’s not the end of the world. And I would say with all the positive reviews excluding yours maybe just maybe you did something wrong that’s why yours turned out not so great. but maybe I’m wrong I don’t know I’m not there so again take care good day bye-bye!!! #NothingNiceToSayDon’tSayIt
Dana Coughlin says
Yummy bars!
Please share the tip for cutting without cracking the topping.
Sue says
If you heat the knife (can use hot water in a tall glass to warm the knife for the easiest method) then cut the cooled bars and clean between cuts they will come out without cracking the tops
Patricia Clark says
I made a pan with Biscoff butter (for ppl allergic to nuts) and they turned out great…they were gone in no time and a second batch with peanut butter
Will be making them again…was a big hit 😊
Trish Yates says
My family loved this! I’m planning to make for dinner this weekend. Could I use my homemade Peanutbutter?
Amanda Formaro says
I have not tried this with natural or homemade peanut butter. Would love to hear your results should you happen to try it!
Angela says
Hi I only use natural peanut butter and they just need 1/2 c extra graham crackers. Oh yeah😀I use Graham crackers instead of animal cookies. I process those in the Ninja, takes 10 seconds!
Debbie says
Easy to make. Perfect for the summer when you want something sweet but not the heat of the oven. We really enjoy them!
Mikhaila says
So delicious, quick and easy.
Peggy Davison says
Do these need to be refrigerated afterwards?
Amanda Formaro says
They can be kept at room temp for a day. After that it’s best to refrigerate.
Leah says
hi im about to make it
Laurette E Thompson says
I used crunchy peanut butter in these, and they were absolutely delicious! LOVE
aketch says
Can I use natural crunchy peanut butter? We prefer it an I have lots on hand. thanks. :)
Amanda Formaro says
I don’t see why not!