No-Bake Peanut Butter Chocolate Bars
These bars taste like a peanut butter cup in square form: a soft, fudgy peanut butter base under a layer of smooth chocolate. There is no oven and no eggs, just melting, stirring and chilling. They keep well in the fridge, so you can make them a day before a party.
Published
- Prep Time
- 15 mins
- Cook Time
- 5 mins
- Chill
- 1 hr 15 mins
- Total Time
- 1 hr 35 mins
- Servings
- 16 bars
How do you make No-Bake Peanut Butter Chocolate Bars?
Stir 85 g melted butter with 195 g peanut butter, then mix in 100 g graham cracker crumbs and 120 g icing sugar. Press into a lined 20 cm (8 inch) square pan and chill for 15 minutes. Spread with 170 g chocolate melted with 2 tbsp peanut butter, chill for 1 hour until set, then cut into 16 squares.
- Total time
- 1 hr 35 mins
- Calories
- 235 per serving
- Protein
- 4.5 g
- Yield
- 16 bars
- Difficulty
- Easy
- Method
- No-bake
Ingredients
Peanut butter base
Chocolate topping
Equipment
20 cm (8 inch) square pan · Parchment paper · Large microwave-safe bowl · Small microwave-safe bowl · Offset spatula or spoon · Food processor or zip-top bag and rolling pin
Quick Directions
Prepare the pan
Line a 20 cm (8 inch) square pan with parchment paper, leaving an overhang on two sides so you can lift the slab out later.
Make the base
Melt the butter in a large microwave-safe bowl.
Press and chill
Tip the mixture into the pan and press it firmly into an even layer with the back of a spoon or the bottom of a measuring cup.
Add the chocolate
Melt the chocolate with the 2 tbsp peanut butter in a small microwave-safe bowl in 30-second bursts, stirring each time, until smooth.
Set and cut
Refrigerate for 1 hour, until the chocolate is firm.
Step-by-Step Instructions
Follow these detailed steps to make the perfect no-bake peanut butter chocolate bars.
Prepare the pan
Line a 20 cm (8 inch) square pan with parchment paper, leaving an overhang on two sides so you can lift the slab out later.
Make the base
Melt the butter in a large microwave-safe bowl. Stir in the 195 g peanut butter and the vanilla until smooth. Add the cracker crumbs and icing sugar and stir until it forms a thick, even dough.
Press and chill
Tip the mixture into the pan and press it firmly into an even layer with the back of a spoon or the bottom of a measuring cup. Chill for 15 minutes while you make the topping.
Add the chocolate
Melt the chocolate with the 2 tbsp peanut butter in a small microwave-safe bowl in 30-second bursts, stirring each time, until smooth. Pour it over the base and spread it evenly to the edges.
Set and cut
Refrigerate for 1 hour, until the chocolate is firm. Lift the slab out, leave it at room temperature for 10 minutes, then cut it into 16 squares with a sharp knife dipped in hot water and wiped dry.
Recipe Tips
- Peanuts are a common and serious allergen. Label these bars clearly on a shared table and keep them away from nut-free food.
- Use a regular smooth peanut butter. Natural peanut butter that separates makes a softer, oilier base; if that is all you have, stir it well and add 2-3 tbsp more crumbs.
- Graham crackers are lightly sweet wholewheat crackers. Digestive biscuits are the closest swap and are easy to find in many countries.
- The peanut butter in the topping softens the chocolate slightly, so it cuts cleanly instead of shattering.
Variations
- Crunchy: use crunchy peanut butter in the base, or scatter chopped roasted peanuts over the chocolate before it sets.
- Salty-sweet: replace the cracker crumbs with finely crushed pretzels and sprinkle a little flaky salt on the chocolate.
- Gluten-free: use gluten-free graham-style crackers or digestive biscuits, and check the chocolate label.
Nutrition (per serving)
| Calories | 235 |
|---|---|
| Protein | 4.5 g |
| Carbs | 22 g |
| Fat | 15 g |
| Saturated fat | 6 g |
| Fibre | 1.5 g |
| Sugar | 16 g |
| Sodium | 90 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container in the fridge for up to 1 week. They hold at room temperature for a few hours on a serving table but soften in a warm room.
- Freezer
- Freeze in a single layer, then stack in a container with parchment between the layers, for up to 3 months. Thaw at room temperature for 15 minutes before serving.
No-Bake Peanut Butter Chocolate Bars FAQs
Do no-bake peanut butter bars need to be refrigerated?
Yes, store them in the fridge. The butter in the base softens at room temperature, so the bars get soft and the chocolate smears. They are fine on a serving table for a few hours.
Why does the chocolate crack when I cut the bars?
Chocolate straight from the fridge is brittle. Let the slab sit at room temperature for 10 minutes and cut with a sharp knife warmed in hot water and wiped dry. The peanut butter mixed into the topping also helps it cut cleanly.
What can I use instead of graham crackers?
Digestive biscuits are the closest swap. Plain sweet tea biscuits, vanilla wafers or crushed pretzels also work. Use the same weight, 100 g, crushed to fine crumbs.
Can I make these bars nut-free?
Yes. Replace the peanut butter with sunflower seed butter in both the base and the topping. Check the crackers and chocolate for nut warnings, and keep the bars away from peanut products if you are serving someone with an allergy.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
