No-Bake Chocolate Peanut Butter Bars
These decadent No-Bake Chocolate Peanut Butter Bars feature a graham cracker-peanut butter base topped with silky chocolate. Ready in minutes with minimal effort, they deliver maximum flavor satisfaction for any chocolate-peanut butter enthusiast.
Ingredients
- 1 cup 226g creamy peanut butter, divided (natural works but traditional gives the best texture)
- ½ cup 113g unsalted butter, melted
- 2 cups 200g graham cracker crumbs (about 14 full sheets, finely crushed)
- 2 cups 240g powdered sugar
- 1½ cups 255g semi-sweet chocolate chips (can substitute dark or milk chocolate based on preference)
- ¼ teaspoon sea salt optional, for enhanced flavor
- 1 teaspoon vanilla extract
Instructions
- Prepare your pan by lining an 8×8-inch baking dish with parchment paper, leaving overhang on the sides to easily lift the bars out later. Make sure the parchment is pressed into corners smoothly.
- Make the peanut butter base by combining ¾ cup of the peanut butter, melted butter, graham cracker crumbs, powdered sugar, vanilla extract, and salt (if using) in a large bowl. Mix until thoroughly combined into a thick, uniform dough.
- Press the mixture firmly into the prepared pan, creating an even layer. Use the bottom of a measuring cup to compact it, ensuring there are no air pockets or loose areas that could cause the bars to crumble later.
- Create the chocolate topping by placing chocolate chips and remaining ¼ cup peanut butter in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each interval, until completely melted and smooth (typically 1-2 minutes total).
- Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly with a spatula to cover the entire surface.
- Refrigerate the bars for at least 2 hours or until the chocolate layer is set firm. For best results, allow to chill undisturbed without covering.
- Cut into squares by lifting the chilled bars out of the pan using the parchment paper overhang. Use a sharp knife wiped clean between cuts for the cleanest edges.
Notes
- For cleaner slices, let the bars sit at room temperature for 10 minutes before cutting, then use a knife warmed under hot water and dried.
- These bars can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
- If you prefer a sweeter or less sweet bar, you can adjust the powdered sugar down to 1½ cups or up to 2½ cups.
- For added texture, try mixing ½ cup of crushed salted pretzels or rice cereal into the peanut butter layer.
- Sprinkle flaky sea salt on top of the chocolate layer before it sets for a sophisticated sweet-salty contrast.