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Peanut Butter Bars make quick and delicious treats! This no bake peanut butter bars recipe has only 5 ingredients, is ready in less than 30 minutes and makes 20 to 36 bars.
Looking for more delicious easy dessert recipes? I think you’ll love my no-bake cookies, easy fudge, and peanut butter balls.
What is it about Peanut Butter Bars that make the world just feel right? Since Sam was just a wee one, we’ve been making these peanut butter bars together. He’d sit on the edge of the counter, swinging his feet as we poured all of the ingredients for the peanut butter base into a large mixing bowl to mix it all together.
His favorite part of making these bars was always dumping the confectioner’s sugar into the bowl, the cloud of white sugar dust bringing out his contagious giggle every single time.
Peanut Butter Bars Recipe
These peanut butter bars are so simple and quick to make, but taste like they were super hard to make. That’s why Sam and I have been making them together for so many years. Five ingredients is all it takes to make these babies!
These bars are perfect for holidays, game days, potlucks, tailgating, and serving on your dessert table anytime. They are also great for gifting and disappear quicker than you would ever imagine! We also love to make them on camping trips in the RV.
I also remember that my Mama would sometimes make them just to tuck into my lunch box. When I’d open the lid to discover one inside, I felt like the luckiest girl alive. There’s just something about that whole peanut butter and chocolate combination that’ll do that for you.
How to Make:
To make these, you’ll need the following:
- Butter, melted
- Graham Cracker Crumbs
- Confectioners’ Sugar
- Peanut Butter
- Chocolate Chips
Mix. You’ll add the first four ingredients in a large mixing bowl and mix until well combined and smooth. Then spread evenly into a 9×13 baking dish.
Melt. Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth.
Chill. Spread the smoothed, melted peanut butter chocolate topping on top of the peanut butter bar base and place in the freezer for 15 minutes.
Remove from the freezer and cut into individual bars. The size will depend on the number of bars you’d like to serve. This recipe makes from 20 to 36 bars.
Make Ahead and Freezing Instructions
To store. Store on the counter or in the refrigerator if warm in your area to prevent the chocolate from softening.
To freeze. Portion into freezer-safe container(s), label, and freeze for up to 3 months.
Here’s my recipe for Peanut Butter Bars. I know you are going to love them!
Peanut Butter Bars Recipe
Ingredients
- 1 cup butter melted
- 2 cups graham cracker crumbs 2 sleeves ground to a fine crumb
- 2 cups confectioners’ sugar
- 1 1/2 cups peanut butter
Peanut Butter Bar Chocolate Topping
- 1/4 cup peanut butter
- 2 cups chocolate chips
Instructions
- Combine first four ingredients in a large mixing bowl until well-combined and smooth. Spread evenly into a 9×13 baking dish.
- Combine ingredients for the peanut butter bar chocolate topping in a medium glass bowl. Melt in the microwave for 1 minute at a time on 80% power. Remove from the microwave and stir until smooth. Spread on top of the peanut butter bar base and place in the freezer for 15 minutes.
- Remove from the freezer and cut into individual bars. The size will depend on the number of bars you’d like to serve (20-36 bars)
Video
Notes
Make Ahead and Freezing Instructions
To store. Store on the counter or in the refrigerator if warm in your area to prevent the chocolate from softening. To freeze. Portion into freezer-safe container(s), label, and freeze for up to 3 months.Nutritional Information
Other Favorite No Bake Peanut Treats:
Enjoy!
Robyn xo
Oh yum. My mom always made peanut butter bars at Christmas. I haven’t thought about those in YEARS. Totally brings me back. Thanks Robyn!
Kiddo is a lucky duck!! And what a way to celebrate, these bars look irresistable 🙂 I’ve started thinking about my christmas cookie box, and I have a funny feeling these will be making an appearence.
I love your little guy – and you – and this recipe!
Recipe looks great— and yay for your son on the orthodontist luck!
Holy moly. I can’t decide what I love most. Is it your photos? (gorgeous) Is it the peanut butter and chocolate combo? Or is it the no bake? I think it’s all three!
These look so decadent! Love all of that peanut butter, my dear!
Lucky guy….for his good appointment AND to have a mom who makes these bars! These look INCREDIBLE!!! I’m tempted to stop what I’m supposed to me doing and make these right this second. They are calling me!!!
Lovable! this is how these sweet treats look to me. Better yet for me, my bf does not like peanut butter, so if I make then I may have to eat them all myself!!!
Hi Robyn, would you be able to give me a cup measure or weight in grams for the graham cracker crumbs. We don’t have graham crackers here (South Africa) so I would have to substitute another type of biscuit crumb. I’m thinking maybe a digestive. Thanks, Susan
Haha, not to worry!! Just re-read and it says 2 cups!! I just saw 2 sleeves and hit a panic!! 😀
@susan I’m also South African and hope you can tell me if you found that the digestives worked nicely ??
Susan and Peta – Per the Wikipedia entry for digestives: In recipes calling for digestive biscuits, it is common to substitute graham crackers in the United States. According to Charles Panati, the original graham cracker is called a “digestive biscuit” in Britain. However, graham crackers are typically a little dryer and more brittle.
I woul also like to know if digestive biscuits worked out. I was thinking of trying tennis biscuits.
Yay, I’m so glad his orthodontics worked out!! Ugh, I remember those days. These bars are such a treat–the perfect combination. 🙂
A classic combination. What a lucky little guy!
These would be great around a campfire with some toasted mini marshmallows on top! Great recipe!
Just looking at the picture of these makes me feel better!!!
I would love a whole tray of these RIGHT NOW. Ah the ortho. We’re in the middle of it right now. Sigh.
Oh yum! These look delicious and sound SO easy!
Just pinned it 🙂
Peanut butter and chocolate are sheer perfection together. Anybody who says otherwise is probably some kind of commie.
Wow! These look amazing! I’m a PB fanatic so I know I’ll have to try these 🙂
Oh Robyn, these make me swoon. But that’s not hard when it comes to PB and chocolate!
There’s no better combo than peanut butter and chocolate! Delish!
We love this recipe!! How do you store these? Frozen, or in the fridge?
I’ve kept them in an airtight container on the counter for a couple of days, in the refrigerator in an airtight container for about a week, and then I’ve frozen them to serve later. So, in other words, it really depends on how quickly you plan on serving them. You could always keep a few out at room temperature and then store the others in the freezer for later. That would be a win-win!
I can’t wait to try these. I picked up something similar at a bake sale last weekend and have been thinking of them ever since.
Oh ROBYN…I CAN’T STOP THINKING ABOUT THESE!
Not a well known snack over here in Australia, but my daughter and I are gonna give these a go tomorrow night.
Have to figure out what graham crackers are though, as we don’t have those specific ones.
If they turn out well I’ll let you know what I substitute in their place.
@ Kara, what did you use to substitute the graham crackers? And how did it turned out?
Do you freeze just the peanut butter base before you add the chocolate to the top? I just made them and with it all being warm and melt it just blended together and looks like a marble cake lol
Hey Ashley,
I didn’t, but popping it into the freezer is a great idea.
I made them! Thanks for the recipe. I “have” to make them again by request, and I do plan on popping the PB mixture into the freezer for a few minutes because last time, the chocolate settled deeper in some places than others. This is really not a problem, obviously. They were fantastic anyway. But I’m going for “pretty,” too, this time!
WOW!! I have been eyeing these for a few months (pinned it around x-mas time) and just got around to making them today!! Best thing EVER!!! I can’t wait to share these with friends and family! Thank you for sharing the recipe!!
I’ve made these 3 times now and they are wonderful! Each time I’ve had issues with
getting them out of the pan so next time I’ll line the pan with non-stick foil.
Thanks for the recipe.
That’s a great tip, Trudy! Buttered parchment may be a good option as well. So glad you love these bars. They are a favorite here, too.
these look AMAZING! Mouth is watering
I can taste these already! & they look so easy to make!
These were so good and tastes like the inside of a Reese’s Peanut Butter Cup! Only suggestion I would make is storing them in the refrigerator and then taking them out a couple minutes before serving. When left out for an hour, mine were a little too soft and harder to eat, but straight from the fridge, they were too hard.
I’ve made these a few times and they are absolutely delicious. I definitely recommend putting the PB base in the freezer while you melt the chocolate. However, I’ve always had to store them in the fridge. Otherwise they get too gooey. Not sure what I’m doing wrong, but I haven’t been able to serve these at room temperature.
Super tasty but when mine get to room temp they are way too soft. I live near the beach so it’s warm & humid. Any suggestions?
Do you think natural peanut butter would work with this, or do you think conventional peanut butter (e.g skippy, jiff) would have to be used?
Hi Katie,
I’ve not tried natural peanut butter with this recipe. If you do, let me know how it works. I’m sure others would love to know as well.
What a great recipe. I just whipped up a batch in no time. For anyone enquiring about graham cracker substitutes, I used digestive biscuits and they worked out well. I agree that these bars taste like Reese’s Peanut Butter Cups and given that I used my favourite chocolate, Cadbury’s Dairy Milk, I fear that this recipe could now wreak havoc on my waistline!
Hello Robyn, It was just awesome!!! I love your recipes!
Are these meant to be stored in the fridge/freezer? I was thinking that I would like to send them to my nephew for his birthday Can’t wait to try them, thanks!
These sound really heavenly. Love the story about your little boy. So sweet!!!
I make these, but since we are Gluten free. I just skip the graham cracker. I mix the PB, vanilla and butter. Then melt the chocolate to pour on top. Think Buck Eyes, on bar form. 🙂 My family loves these.
Great recipe! Do you have any hints on how to cut them? I find the chocolate breaks up when I’m cutting the squares!
Hi Sandi,
You could cut them after a few minutes in the refrigerator before they’ve completely set, return them to the refrigerator and allow them to finish setting and then you’ll have the chocolate scored to make it easier for a final cut and serve. Hope that helps!
i would love to make these but could you translate into English measures and would any crackers do ?
Hi Irene,
I have a Cooking Conversion Chart that might be of help!
Easy to make & very delicious. Great recipe!
Hey I tried these out but I did them a little bit differently as I made the biscuit base without the peanut butter then had the peanut butter whipped with the sugar on top and then the chocolate on top.
It was tasty. I think it would be nice with some actual nuts under the chocolate so I may try that next time. Also I may try your method of mixing the biscuits in with the peanut butter and seeing how that turns out.
I found that I couldn’t taste the chocolate much but I was using super value chocolate so perhaps next time I will try something upmarket 😉
Regardless, I really enjoyed the recipe!
These bars are seriously so wonderful!!
I am going to make these. Just love peanut butter. I now live in Australia, so no Graham Crackers. I will be using arrowroot biscuits (cookies) as a substitute.. Will let you know how it turns out. Thank you for the recipe…
I just saw on a big facebook recipes group how you stole this from an old recipes on allrecipes.com and claimed you were the author and I must say that’s pretty darn low! You got balls as big as church bells to outright lie to your innocent readers like that. I hope you are exposed for the fake you are. Shame on you! The good Lord is watching.
Hi Isobelle,
Goodness, I’m sorry that you feel that way about me when we’ve not even met. My mother was making these peanut butter bars with me when I was a little girl in the 70’s and it has been a recipe I’ve been making since with my own son. I do agree with you on one point of your comment. The good Lord is definitely watching. God bless you and have a great day! Robyn
Isobelle Hi you don’t know me either, but to let you know that allrecipes do get their recipes from a lot of people from all over the world. so in all reality allrecipes take other people’s recipes and put them in their book’s . so I think that was very unfair of you to say that to Robyn. so please before you make a comment next time do your research.
I’m from Australia, Robyn – and I love this recipe. Thankyou. I have seen near identical recipes to yours in my country. That doesn’t make this recipe any less yours. Especially since it was handed down from your Mum.
As to the rude Isobelle – careful, your ignorance is showing. You need to research what the AllRecipes site is actually all about. Perhaps more time spent on that and less time spent combing gossipy social media pages and hunting people down so you can be self righteous and rude.
There’s nothing worse than passive aggression wrapped up in a cloak of Christianity. Drop the act. Robyn may be too sweet and polite to tell you that, but frankly there’s nothing more ludicrous than a judgemental, aggressive and vindictive Christian. It’s utter hypocrisy to the faith you espouse. Your behaviour shows me you are no more a Christian than I am. And I’m a dye in the wool atheist.
Good grief, I’ve been making these bars myself since I was 8, 32 years people so I’m going to say it’s my recipe
Nice. I want to try it, but could you give me the exact grammes of the ingredients, please?
sarah- could not have said it better myself! kudos to you… i hope isobelle read your comment! 🙂
These tasted great but when I took them out of the fridge the peanut butter part became very soft. The chocolate remained hard what happened
Ive made these twice and both times they are to soft what am I doing wrong. Â There fine in the fridge but if taken out they become very softÂ
Hi Beverly,
I’m sorry they were too soft. I’ve not had that problem, so not exactly sure why it happened. If your peanut butter had a high oil content, it could have caused them to be too soft. I use Jif when I make them in case that helps you. Thanks!
Could these be made with cashew butter? I am allergic to peanuts, but would love to have a substitution. Cashew butter is a lot softer than peanut butter, though, so I don’t know if I can substitute.
Hi Mitch,
I’ve not made them with cashew butter before, but you can use it. I hope you enjoy them! Thanks!
These are quick and easy but I had a difficult time cutting them out. What are your tips on cutting them out and should I keep them in the fridge?
Olivia, you could cut them after a few minutes in the refrigerator before they’ve completely set, place in the freezer, and allow them to finish setting. You will then have the chocolate scored to make it easier for a final cut and serve. I’ve kept them in an airtight container on the counter for a couple of days, in the refrigerator in an airtight container for about a week, and then I’ve frozen them to serve later. So, in other words, it really depends on how quickly you plan on serving them. You could always keep a few out at room temperature and then store the others in the freezer for later.Hope that helps!
I will definitely try this!
looks yummy
Thank, Lynn.
These are excellent! I just finished making them and ate 3 right away. 😳 I used an all natural type of peanut butter so I was afraid they wouldn’t turn out but they did. They taste and have a similar texture to a 5th Avenue candy bar. So good! 🤤
Thanks, Tracy, I’m so glad you like these bars and glad they worked for you with the natural peanut butter.
I did 1 cup ground graham crackers and 1 cup grounds salted pretzels for the crust. I also sprinkled kosher salt on the chocolate topping before freezing. The added salt cuts the sweetness and really gives these a new dimension of flavor.
Amazing-both sides of the family request these. Do yourself a favor and put a teaspoon of salt in the crust mixture and then sprinkle a little course salt on the chocolate topping right before freezing.
So glad everyone loves these bars, Rachael. Thank you.