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.

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. // addapinch.com

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

Peanut Butter Bars from addapinch.com

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:

  • 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.

How 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

Peanut Butter Bars make a quick and delicious treat. This no-bake peanut butter bars recipe is ready in less than 30 minutes and makes between 20 and 36 bars.
4.62 from 13 votes

Review Recipe

Print Recipe

Prep Time25 mins
Cook Time2 mins
Total Time27 mins
Servings: 20 -36 bars
Course Dessert
Calories: 387kcal
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup butter melted (2 sticks)
  • 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

Nutrition Information

Calories: 387kcal | Carbohydrates: 35g | Protein: 7g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 252mg | Potassium: 164mg | Fiber: 2g | Sugar: 27g | Vitamin A: 325IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Other Favorite No Bake Peanut Treats:

Peanut Butter Pie

Peanut Butter Balls

Enjoy!
Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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70 Comments Leave a comment or review

  1. 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

    1. 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.

    1. 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!

  2. 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.

  3. 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

  4. 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!

  5. 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!!

  6. 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.

    1. 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.

  7. 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.

  8. 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.

  9. 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?

  10. 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?

  11. 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!

  12. 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!

  13. 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. ๐Ÿ™‚ My family loves these.

  14. Great recipe! Do you have any hints on how to cut them? I find the chocolate breaks up when I’m cutting the squares!

    1. 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!

  15. 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 ๐Ÿ˜‰

    Regardless, I really enjoyed the recipe!

  16. 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…

  17. 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.

    1. 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

    2. 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.

    3. 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.

  18. 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

  19. sarah- could not have said it better myself! kudos to you… i hope isobelle read your comment! ๐Ÿ™‚

  20. 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

  21. Ive made these twice and both times they are to soft what am I doing wrong. ย  There fine in the fridge but if taken out they become very softย 

    1. 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!

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