No-Bake Chocolate Peanut Butter Bars are a QUICK and EASY treat for chocolate and peanut butter lovers! ONLY 5 pantry INGREDIENTS and a few minutes and you will be in peanut butter and chocolate HEAVEN.
Perfect for an afternoon snack, gathering, or pot luck!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
So can we talk about flavor combinations?
My favorite ones are pretzels & chocolate, cherry & cheesecake, basically anything sweet and salty, and most of all, PEANUT BUTTER & CHOCOLATE!
If you are like me, you probably have an entire shelf in your pantry with nothing but bags of chocolate chips and jars of peanut butter.
But, what if it’s getting out of control or you have so much that is about to expire?
WHAT CAN I DO WITH A LOT OF PEANUT BUTTER?
Make a bunch of treats and give them away! I love to bake and cook as a stress relief. I know I’m weird!
But, I can’t have all that sitting around the house so I give it to neighbors or send it all to my husband’s office!
These no bake peanut butter bars are hands down my favorite of all the peanut butter desserts out there!
WHY YOU WANT TO MAKE THESE!
- super quick and easy with just 5 ingredients
- they taste like those famous PB cups in the candy aisle
- don’t have to bake them – no hot house!
- freeze for later – make ahead for less stress
- make great gifts – everyone loves treats!
- cut to fit your craving of peanut butter and chocolate – adjust your portions
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Just 5 ingredients that I am sure you have in your pantry right now, and you are ready to make these!
PEANUT BUTTER BAR INGREDIENTS
- melted butter
- creamy peanut butter
- graham cracker crumbs
- powdered sugar
- chocolate chips
Not only are the ingredients simple, but so are the few steps to put them together!
HOW TO MAKE NO BAKE PEANUT BUTTER BARS
ONE: Grease or line the 9×13 dish. Combine butter, graham cracker crumbs, peanut butter, and powdered sugar. Stir until smooth.
TWO: Spread the peanut butter mixture evenly into the prepared pan.
THREE: Make the chocolate topping by melting the chocolate chips and peanut butter at intervals, stirring in between. Stir until smooth and no more lumps remain.
FOUR: Spread over the peanut butter layer. Chill in the fridge until firm. Roughly 2 hours. When ready, cut and serve!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
CAN I SUBSTITUTE THE GRAHAM CRACKERS FOR SOMETHING ELSE?
- Cookie Cereal (Cookie Crisp, Cheerios, Chex)
- Wafer Cookies (Nilla, chocolate)
- Oreos (without filling)
- Teddy Grahams (cinnamon, chocolate)
- Pretzels (sweet & salty is awesome!)
- Pecan Sandies, Gingersnaps, Nutter Butter cookies, etc.
CAN I SUBSTITUTE ANOTHER FLAVOR INSTEAD OF PEANUT BUTTER?
Most people loves these bars because they are the perfect classic combination of chocolate and peanut butter.
But if you are feeling a little crazy, try substituting the peanut butter for butterscotch chips.
You can even switch up flavors with the topping. Instead of dark chocolate chips, try butterscotch, white chocolate, or milk chocolate chips tastes great!
CAN I USE CRUNCHY PEANUT BUTTER INSTEAD OF CREAMY?
Crunch peanut butter is perfect and adds a little texture to the bars! If you want more protein, use PB2.
Be sure to make it into peanut butter and use per the recipe.
CAN I USE ARTIFICIAL SWEETENER?
If you want to switch out the powdered sugar, feel free to use your favorite artificial sweetener.
I love Swerve because it has the same texture and amounts as powdered sugar.
HOW TO STORE PEANUT BUTTER BARS
These Reese’s bars will keep for up to a week in the fridge, if they last that long.
I think they are best enjoyed chilled instead of room temperature!
You can freeze them for longer storage. Slice and separate them on a lined baking sheet.
Freeze until firm. Transfer to a freezer safe bag or container.
Be sure to place sheets of parchment or wax paper between layers if stacking to keep them from sticking together.
TAPAS TIPS & TRICKS
- Line your pan with parchment paper for easy removal and clean up!
- If you don’t want to use peanuts feel free to use another nut butter like almond, cashew, pecans, or walnuts.
- Gluten free? Use crumbs from your favorite snacks like cereal, cookies, or crackers. Make sure your crumbs are fine and no big chunks remain. Use a food processor if needed.
- Peanut butter layer too runny? Add extra powdered sugar (1/4 cup) at a time until consistency is right. *Make sure the it’s not too hot in the kitchen*
- Lumpy bars? Try creaming butter and nut butter first. Then slowly add in the crumb and sugar mixture.
- Don’t need this many bars? Cut the recipe in half and use an 8×8 pan. I always want a ton of these so I always double it:)
- Some say cutting with a plastic knife is better. Just be sure to clean your knife between cuts!
- If you use natural peanut butter or other nut butter, you will need to keep these stored in the fridge after the initial chill time.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE EASY APPETIZERS
- margarita bars
- chocolate frosted sugar cookie bars
- fluffy peanut butter dip
- nutter butter dip
- cinnamon sugar pretzels
- peanut butter chocolate chip cookie truffles
NO BAKE PEANUT BUTTER BARS RECIPE
- 1 cup butter (2 sticks, melted)
- 1 ½ cups peanut butter (creamy)
- 2 cups graham cracker crumbs (12 crackers)
- 2 cups powdered sugar
- ⅔ cup peanut butter
- 1 cup chocolate chips
- Grease or line the 9x13 dish.
- Combine butter, graham cracker crumbs, peanut butter, and powdered sugar. Stir until smooth.
- Spread the peanut butter mixture evenly into the prepared pan.
- Make the chocolate topping by melting the chocolate chips and peanut butter at intervals, stirring in between.
- Stir until smooth and no more lumps remain. Spread over the peanut butter layer.
- Chill in the fridge until firm. Roughly 2 hours. When ready, cut and serve!
*If you love this recipe as much as my husband does, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 20mgSodium: 205mgCarbohydrates: 25gFiber: 2gSugar: 16gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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