No-Bake Chocolate Peanut Butter Bars

Chocolate and peanut butter never need much convincing in our house. If I put the two together, I already know everyone will be checking the fridge to see when dessert is ready.

These no-bake bars have a thick peanut butter base made with graham cracker crumbs, powdered sugar, and melted butter. The top is simply melted chocolate mixed with a little more peanut butter, which keeps it soft enough to bite into after chilling.

They take about 15 minutes to prepare, and the refrigerator handles the rest. I usually make them the night before and cut them the next day, although waiting that long is often harder than making them.

Chocolate Peanut Butter Bars Recipe

Prep Time: 15 minutes
Chill Time: 2 hours
Servings: 16 bars

Ingredients

Peanut Butter Layer

• 1 cup graham cracker crumbs
• 1 cup powdered sugar
• ½ cup unsalted butter, melted
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• Pinch of salt

Chocolate Layer

• 1 cup semisweet chocolate chips
• 2 tablespoons creamy peanut butter

Instructions

1. Line an 8-inch square baking pan with parchment paper, leaving some paper over the sides for easy removal.
2. Add the graham cracker crumbs, powdered sugar, melted butter, peanut butter, vanilla, and salt to a large bowl.
3. Stir until the mixture is evenly combined and resembles a thick dough.
4. Transfer the peanut butter mixture to the prepared pan. Press it firmly into an even layer using a spatula or the bottom of a measuring cup.
5. Place the chocolate chips and 2 tablespoons of peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until smooth.
6. Pour the melted chocolate over the peanut butter layer and spread it evenly to the edges.
7. Refrigerate for about 2 hours, or until the bars are firm.
8. Lift the bars from the pan using the parchment paper. Allow them to sit at room temperature for 5–10 minutes, then cut into 16 squares.

Tips

• Use regular creamy peanut butter rather than natural peanut butter, which can make the base oily or too soft.
• Crush the graham crackers into fine crumbs so the base holds together properly.
• Let the bars soften slightly before slicing to prevent the chocolate layer from cracking.
• Wipe the knife between cuts for cleaner squares.
• Store the bars in an airtight container in the refrigerator for up to one week.