Peanut Butter Bars
These no-bake Peanut Butter Bars feature a sweet, buttery peanut butter base topped with a smooth chocolate layer, creating the perfect homemade version of a peanut butter cup in just minutes of prep time.
Ingredients
- 1 cup 2 sticks unsalted butter, melted
- 2 cups graham cracker crumbs about 16 full sheets, crushed
- 2 cups confectioners’ sugar
- 1 cup creamy peanut butter plus 2 tablespoons for the topping
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening helps chocolate set properly
Instructions
- Prepare your pan by lining an 8×8 inch baking dish with parchment paper, leaving overhang on the sides for easy removal later.
- Make the peanut butter base by combining melted butter, graham cracker crumbs, confectioners’ sugar, 1 cup peanut butter, vanilla extract, and salt in a large bowl. Mix until completely combined and no dry spots remain.
- Press the mixture firmly into your prepared pan, creating an even layer. Use the bottom of a measuring cup to compact it tightly—this helps the bars hold together when cut.
- Prepare the chocolate topping by combining chocolate chips, remaining 2 tablespoons of peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Pour the chocolate mixture over the peanut butter layer and spread evenly with a spatula. Gently tap the pan on the counter a few times to help the chocolate settle into a smooth layer.
- Refrigerate the bars for at least 1 hour or until the chocolate layer is set. The longer you let them chill, the cleaner your cuts will be.
- Cut into squares by lifting the entire slab out of the pan using the parchment paper overhang. Use a sharp knife, wiping it clean between cuts for the neatest results.
Notes
- For easier cutting, let the bars sit at room temperature for about 10 minutes after refrigeration so the chocolate won’t crack.
- These bars can be stored in an airtight container in the refrigerator for up to 1 week.
- For a more artisanal look, sprinkle some flaky sea salt on top of the chocolate layer before it sets.
- If you prefer a softer texture, you can store these at room temperature instead, though they’ll be slightly less firm.
- The bars can be frozen for up to 3 months—just thaw in the refrigerator before serving.