Easy No Bake Peanut Butter Bars Recipe

Print Friendly

I LOVE anything with Peanut Butter and Chocolate but sometimes I don't have all day to bake in the kitchen. When I found these I knew I had to give them a try. It only took about 5 minutes to throw everything together then I let them sit in the refrigerator until after dinner. They turned out perfect and So Delicious!
Adapted From Baker Lady

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Guess what?!
We have just released our first
25 Favorite Slow Cooker Recipes E-Cookbook
that you can purchase here!
It is only $1.99, so be sure to check it out!
We put together some of our tried and true favorites, including many new recipes that are not on our blog.

Looking for more chocolate and peanut butter desserts?
Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...
Other interesting food sites:
  1. Rachel says:

    These look wonderful – it’s always nice to have a few no-bake recipes on hand, especially once the weather gets warmer! Sometimes it’s just too hot to cook!

  2. Trose426 says:

    Do these keep after being in the fridge? My husband is deployed and anything peanut butter is what he is always asking for! I would love to send him some homemade bars, but want to be sure they would keep out of the fridge for like a week while in transit.

    • Six Sisters says:

      My biggest concern is that he could have a huge melted chocolate mess. Speaking from Missouri… our temperature is nuts right now!!! But if there are colder days coming up, I would say to give it a try and see what happens. :) Sorry I’m not much more help!

    • My son got back from Afghanistan last December. He was there in August. Because it is so hot there you wwould need to eait until October to send them, probably later in the month. Everything woud melt, because of the heat. He received a 3 lb bag if gummy bears last September and it became one lump of gummies. Also, use parkay margarine, it will not go rancid like butter.
      Thanks to your husband for his service, and to you also. It is hard on those left behind.
      best wishes,
      Debi @ Adorned From Above

    • ajntjsmom2 says:

      I found this on one of the sites we use to mail my uncle cookies!! He loves them~
      This recipe was given to me by a WSU Food Advisor, Muggs Broselle. She says they travel very well and stay fresh
      during their travels.
      Monstor Cookies Monstor Cookies
      Make 90 cookies
      Preparation Time 20 minutes
      12 large eggs 4 cups sugar
      2 pounds brown sugar 1 Tablespoon vanilla
      1 Tablespoon maple syrup 8 teaspoons baking soda
      1 pound butter 3 pound peanut butter
      18 cups oatmeal 1 pound chocolate chips
      1 pound M&Ms Plain Chocolate candy
      • Mix eggs, sugars, butter and peanut butter together.
      • Add vanilla and soda.
      • Add ½ of the oatmeal then the chocolate chips.
      • Add the rest of the oatmeal. You may need to add more oatmeal until the dough is no longer sticky.
      • Add the M&Ms now and mix well or add them to the top of each cookie before baking
      • Use an ice cream scoop to put on cookie sheet
      • Bake at 350 F for 12 minutes.

  3. Rapunzel says:

    Those look amazing. I’ve never made any bars or cookies that are no-bake because they always include oats, and I hate oats! I can’t wait to try them.

  4. WoolMoon says:

    I made these today and the bottom portion just doesn’t want to get firm enough to act like a cookie. It’s mushy with a nice firm layer of chocolate on top? Tastes okay (VERY rich) but is a pile of mush. Any thoughts besides I am a horrible cook? LOL

  5. Jennifer says:

    I’m wondering if there is an alternative to the powdered sugar. That’s just not something we use in our house… thoughts?? Otherwise, these sound delish!

  6. BOOM says:

    WoolMoon- I have made these a few times already and one time I had crumbly bottoms, too. I figured out that when mixing the bottoms parts together it really helps to do it with your hands and knead it for a while. Then, when pressing into the pan use something with a flat bottom to press it firmly in the pan. Good luck!

    I’ve taken these to the last 3 parties I’ve gone to and they have always been the first to go!

  7. rebeccahappy says:

    I found this same recipe a few months back when looking for something to use up a lot of graham cracker crumbs. They were a delicious hit and easy peasy to make.

  8. Melissa says:

    I just made these and the batter alone is amazing and I didn’t even let it refrigerate yet! I didn’t have graham crackers, so I used Fiber One original cereal as a substitute. Worked out perfectly. Thank you!

  9. srb427 says:

    This is the EXACT recipe I’ve been making for years that I found on AllRecipes.com – maybe it is you on there if it is – this is the PERFECT peanut butter bar – I always get compliments :)

  10. Scampers_Mom says:

    Always make things more complicated. As I didn’t have the graham crumbs, I used a chocolate biscotti, pretzels, & 1/2 a pack of Graham crackers. For the sugar, I only used 1 cup as I found it to be pretty sweet already. When I was melting the chocolate & 1/4 c. Peanut butter, I was a bit worried about it not smoothly melting. A good squeeze of honey, 2 T. Butter, & it was smooth & silky. Then, to gild the lily, I ground up butterscotch chips with toffee coated peanuts, about 1/4 c. Of each. Then sprinkled those crumbs on top of the chocolate. oh, my! Yummy.

  11. Mikey says:

    How do these keep after the initial refrigeration? Do you keep them in the fridge, or can they sit at room temp for a few days?

  12. cuddles.1960 says:

    I am a lunch lady from a small oklahoma school. I fondly remember a peanut butter bar that tasted like a butterfinger when i was in school 33 yrs ago. I dug thru some of our old recipes here at school and found that recipe. It has a item that we no longer have available to us but it can be special ordered from Lousianna. So i ordered it a few years back. I still have enough dehydrated sweet potato granules to make one more recipe for our students. This was probably my favorite desert besides our old favorite chocolate no bake cookies. Love love love the old school recipes.

  13. Brytni Jade says:

    Okay, I have to stop reading your blog… MY MOUTH IS WATERING! Lol! Thank you for sharing your great ideas! :) Also, I love that you 6 sisters keep in touch here! I hope me and my 3 sisters and 4 brothers can do something like this when we are all gone (so far only 1 of my bro’s is married ;P) Thanks again!

  14. Laura E. says:

    Since there’s been no response from the blogger and lots of people have asked… I’m going to suggest that these not be kept at room temperature. The butter in them will go rancid.

  15. naomi says:

    I made these last night so my daughter, she turned 5 years old today, could have a treat for her birthday. We’re not having hers and her brother’s birthday party until Aug. My kids and the adults too loved these. We had Blue Bunny Ice cream on the side to make the treat complete. I will make these again. It’s a hot day her in Michigan, so I put them in the freezer after I made them. I put them in the fridg just about 1/2 hour before we ate them. They turned out great, very easy to make. Yummmmmmy!!!!!!

  16. Elise Luna says:

    My batch is currently chilling in the freezer as it is over 100 degrees today here in Southern California…I used dark chocolate chips, as that was all I had on hand (I like to keep them in the freezer and eat them when I have a chocolate craving lol). Totally forgot to at the peanut butter to the chocolate when heating but I don’t think that will make a huge difference. Can’t wait to try these!!!

  17. Lisa Austin says:

    I made these with half gramcrackers and half bread crumbs for my first batch, just because i didn’t have enough gramcrackers. then when i made them another time with all gramcrackers my DH said they tasted too sweet! I would say either use a semisweet baking chocolate to off set the sweetness, or use bread crumbs instead of (or half mixed with) gramcracker crumbs. I had a stale/dry loaf of french bread that i processed in a coffee grinder. it worked perfectly!

  18. I added a layer of chocolate to the bottom to be more like reeces cups. I made up the chocolate like the top layer, and poured it into a foil-lined pan. I froze it while I made up the rest, the proceeded as usual. Yum–mee!

  19. I added a layer of chocolate to the bottom to be more like reeces cups. I made up the chocolate like the top layer, and poured it into a foil-lined pan. I froze it while I made up the rest, the proceeded as usual. Yum–mee!

  20. Nancy Nina says:

    Butter is pricey (but there’s no substitute for flavor) so I always half the amount when I make these and they turn out great. They may be a little more effort to blend so I use my stand mixer for quick work. I also double the recipe and use a 9×13 pan…otherwise they disappear too quickly!

  21. Amanda Meyer says:

    Just put these into the refrigerator to “set”. Can’t wait to try them! Would you mind if I shared the recipe over at my blog stuffingsofasockmonkey.blogspot.com ?
    It’s not much of a blog but I’m working on it!

  22. Nikki Lehman says:

    These were great. Made them for my husband’s birthday. Chocolate and peanut butter are his two favorite things. I had all the ingredients on hand and the fact that they were a “no bake” dessert worked perfect since my oven broke. Thanks so much for a quick, easy, tasty recipe my whole family loved =)

  23. Danielle says:

    I am apparently slow, lol So when you say melt the chocolate chips with the peanut butter….. is it only the cup of peanut butter used above then the 4 tablespoons of peanutbutter is what you use to melt the chocolate chips with?

  24. Hill says:

    I just love this recipe. However, I made this with carob chips and it was even more fantastic than the chocolate chips! My poor husband is allergic to chocolate and I had to switch this up for him.

  25. Noel Boothby says:

    I cut out one stick of butter and they turned out amazing!

    Tonight i am making them with a extra layer of the choc mix on the bottom.. They are in the fridge setting up now.. They are gonna be like homemade reese peanut butter cups!

  26. I just made these, and they look delicious. Then I started thinking about how many calories is in a batch… Isn’t this like a 7000-ish calorie dessert? I hope my math is way off. :-/

  27. stella says:

    these are so good! especially in the summer since you don’t have to heat up the kitchen. i love making them for picnics, they’re always a big hit! and super quick n easy to make :)

    • Cyd says:

      If you took it out you would need to replace it with another ingredient. We have only made this as according to directions.

  28. stacey says:

    I dont know how this will come out, but I only had a cup of graham crumbs, so I made a thin crust, and crunched up some rice cereal to form a second layer, and then poured the chocolate and peanut butter mix on top. I do not have a microwave, so I blended the chocolate chips and peanut butter with a slight bit of milk, on low stirring continuously. Assembled it all, and have it in the fridge now.

  29. Julie says:

    Great recipe…I used dark chocolate instead of milk…that’s how we roll!! I think my kids actually thought they were too sweet, but they were right up my alley!

Leave a Reply

Your email address will not be published. Required fields are marked *


eight − = 7

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This site is protected by Comment SPAM Wiper.