Do you love Reese’s? If you do, you’re going to love today’s Peanut Butter Bars! They’re rich, unbelievably easy, and the perfect no bake treat when a craving hits.
These bars have a buttery graham cracker base that gets mixed with peanut butter, then topped with a silky chocolate peanut butter layer that sets up beautifully. We especially love that no baking is involved and that they whip up quick.
If you are building a dessert tray, add these other favorite no bake goodies: Scotcheroos, No Bake Cookies and No Bake Chocolate Oat Bars.
Why we think you’ll love it:
- Affordable. Pantry ingredients make a big 9×13 pan.
- Family favorite flavors. Chocolate and peanut butter always win.
- No bake! Keeps your kitchen cool and stress free.
Peanut Butter Bars Ingredients
- Graham cracker crumbs (3 cups): Form the sturdy, sweet, slightly salty base with that classic cookie crumb texture.
- Powdered sugar (3 cups): Sweetens and helps the base set soft and sliceable without graininess.
- Butter, melted (1 1/2 cup): Binds the crumbs and sugar, creating a rich, cohesive crust that holds together.
- Peanut butter (1 1 /2 cup): Adds nutty flavor and creamy body so the base is smooth, not crumbly.
- Semisweet chocolate chips (1 1/4 cup): Deep chocolate flavor that balances the sweetness.
- Milk chocolate chips (1 1/4 cup): Adds creamy sweetness and a softer melt for a luscious blend.
- Peanut butter (1/3 cup): Loosens the melted chocolate so it spreads easily and sets with a soft bite.
How to Make Peanut Butter Bars
In a medium bowl, mix together graham cracker crumbs, powdered sugar, butter and peanut butter until well blended.
Press evenly into the bottom of an ungreased 9×13 baking dish. Chill for 15 minutes.
In a small pot over medium heat, add chocolate chips and peanut butter and mix until melted, stirring constantly. Pour over graham cracker mixture. Refrigerate for 1 hour and cut into chocolate peanut butter bars into squares before serving.
Kristyn’s Recipe Tips
- Line the 9×13 dish with parchment, leaving overhang, for easy lift and clean cuts for these no bake peanut butter bars.
- Press the base firmly and evenly. A flat bottomed cup helps pack the crumbs so bars slice neatly.
- Melt the topping low and slow, stirring constantly. Remove from heat as soon as chips are almost melted to prevent scorching (yes, some babysitting is required).
- Chill until just set, about 1 hour, then score the top with a warm knife before cutting to avoid cracks.
Make ahead and store covered in the fridge up to 5 days, or freeze up to 2 months; thaw in the fridge for best texture.
Peanut Butter Bars Recipe
Ingredients
- 3 cups graham cracker crumbs
- 3 cups powdered sugar
- 1½ cup butter, melted
- 1½ cup peanut butter
Topping
- 1¼ cup semisweet chocolate chips
- 1¼ cup milk chocolate chips
- ⅓ cup peanut butter
Instructions
- In a medium bowl, mix together graham cracker crumbs, powdered sugar, butter and peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 baking dish. Chill for 15 minutes.
- In a small pot over medium heat, add chocolate chips and peanut butter and mix until melted, stirring constantly. Pour over graham cracker mixture.
- Refrigerate for 1 hour and cut into squares before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make ahead and store covered in the fridge up to 5 days, or freeze up to 2 months; thaw in the fridge for best texture.
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