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 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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Jenaque says
Awful. Don’t waste your time and money. Followed the directions EXACTLY using graham cracker crumbs. Refrigerated overnight and tried to slice them the next morning. The chocolate topping cracked all over and the peanut butter filling squished out on all sides. I smooshed them back together and took them to my office fully apologizing for the worst looking treat I’d EVER brought in to share. Taste reviews were mixed. Maybe an average of a little better than three stars.
Amanda Formaro says
I’m sorry you had trouble. I literally just made these 2 weeks ago and had zero problems. What substitutions did you make aside from the crumbs? Did you use “natural” peanut butter or something like Skippy or Jif? Did you allow the melted butter to cool a little or pour it in hot?
Jennifer says
I make these with skippy and have no issues. But I don’t use graham crackers. I use vanilla wafers and I think that makes a difference with the “softer” peanut butters. I’m sorry the person above had problems. This is my “go to” for a simple “classy” dessert.
Alexis says
This recipe looks so good. I am doing a farmer market type thing and I might be using this recipe. Looks so good!
Linda says
Loved these bars, and so did the group of ladies I made them for. Easy and had all ingredients, so even better. Love, Love, Love!!!
Isabelle says
Amazing, Gooey, Soft, Comfort Food! I loved these they tasted amazing and they are far from bland!
GREAT JOB AMANADA!
John says
Not even close to being set. Disappointed
Amanda Formaro says
Sorry to hear that, did you follow the instructions? It’s pretty straight forward, but you don’t want to change anything.
ELDA says
SO DELICIOUS I;’M GONNA TRY THEM MONTH-END
Damian says
Really delicious, Me and my Home Ec partner made these at school today, It was quite easy to make and really delicious! We used semi-sweet choco chips for the chocolate and vanilla wafers that we crushed with a rolling pin made it absolutely fantastic. Our measurements weren’t correct at all and we didn’t make either top or bottom completely smooth but the outcome was a cold, delicious treat after a long school day. 10/10 recipe, will make it again (hopefully smoother).
Jennifer says
Tasted very good but it was too soft. If I make again I will use less butter.
Angie says
We followed the recipe exactly and even refrigerated the bottom layer before adding the top. It wouldn’t set. The texture of the bottom is gross if not set.
Melvin Ordell Magnuson says
Just made this and it was very easy to make. Looking forward to tasting it.
Teija says
My friend and I LOVED IT
KK says
Was super easy to make, especially since my oven died earlier this week. Delicious, though, noticing the varied results and successes in comments, am glad I used a thick kind of peanut butter, wondering if the runnier (easier to smear) pb might affect the ability to set 🤔
Lizzie says
To get that crisp definition between the layers freeze/refrigerate the bottom PB layer before pouring the chocolate topping on. If you put them on both at room temp you end up with PB/chocolate swirl bars instead which aren’t so bad!
Emily says
Followed recipe exact. Made these and they never did set. All that work for them to be mush. They were in fridge for several hours before I tried to cut them. Dont recommend.
My mom says
Great
Bee says
These were delicious! After reading many reviews, I followed the recipe pretty closely, with the following changes. I reduced the butter to 1 1/2 sticks (3/4cup), added an extra 1/4 cup of Graham crackers (which I crushed extremely fine). I spread the mixture into a pan lined with parchment paper, then froze immediately until solid. For the topping, I did 15oz of Kirkland Semi-sweet chocolate chips with the 1/4c PB. Spread on top and frozen again. These cut pretty easy on a cutting board, but would soften/melt quickly when not in the freezer. Next time, I might add an additional 1/4cup of cracker to the base. Overall, These were a HIT at the party I took them to.
MamaT says
Sorry I don’t typically leave comments but this recipe is just plain bad. Save your time and money. I followed the recipe exactly. I thought, well it’s simple. Simple isn’t always good. These went straight to the dumper. You don’t know if u don’t try.
Amanda Formaro says
Sorry you had trouble, we have not had that experience!
Bee says
Interesting… I wonder what went wrong for you. I just made these and they were a hit!! Tasted just like Reeses cups!!
Ali says
These bars were absolutely amazing! I did have to make a little more chocolate topping but overall it tasted delicious!
Bee says
These were delicious! After reading many reviews, I followed the recipe pretty closely, with the following changes. I reduced the butter to 1 1/2 sticks (3/4cup), added an extra 1/4 cup of Graham crackers (which I crushed extremely fine). I spread the mixture into a pan lined with parchment paper, then froze immediately until solid. For the topping, I did 15oz of Kirkland Semi-sweet chocolate chips with the 1/4c PB. Spread on top and froze again. These cut pretty easy on a cutting board, but would soften/melt quickly when not in the freezer. Next time, I might add an additional 1/4cup of cracker to the base. Overall, These were a HIT at the party I took them to. They taste like Reese’s PB Cups!