No-Bake Chocolate Peanut Butter Bar Recipe

I first tried these chocolate peanut butter bars at a friend’s house years ago. Her mom used to make them all the time, and they quickly became a family favorite. Whenever I go over, I always hope she has a batch ready to share.

If you’re looking for a no-fuss dessert, you’ve got to give this easy recipe for these no-bake bars a go. Read on!

Why You’ll Love This Chocolate Peanut Butter Bar Recipe?

There are countless reasons why you’ll go crazy over this no-bake chocolate peanut butter bars recipe:

• It’s a super simple treat to whip up. No oven is required; it’s on the recipe name! Just grab some basic kitchen tools, mix the ingredients together, and let them set. A few minutes of hands-on time, and you’re good to go.
• Despite the ease of making them, these bars pack a serious flavor punch. The rich chocolate and creamy peanut butter combo is a classic treat that never goes out of style.
• They’re perfect for gatherings and parties since you can easily make a big batch. Kids and adults alike go crazy for these tasty bars. If you’re heading to a picnic or need a portable snack, these no-bake bars are ideal for taking on the go.
• They’re easy to customize. Want to jazz them up? Toss in some chopped nuts, sprinkles, or other fun mix-ins to customize the flavor.

5 Easy Steps to Make No-Bake Chocolate Peanut Butter Bars

Ingredients

Here are the ingredients you’ll need:

• Salted butter (½ cup or 8 tablespoons, melted): This binds the cracker crumbs and powdered sugar together.
• Creamy peanut butter (1 cup + 2 tablespoons): This is the star of the show, and I recommend using a processed variant like Skippy for the best texture. Divide it into two parts like above, as we’ll use it in both layers.
• Graham cracker (crushed, 1 cup): These crumbs provide structure and texture to our bars. To get this amount, you’ll need about 8 sheets. If you’re looking for a gluten-free option, feel free to use gluten-free graham crackers instead. Don’t have crackers on hand? Use biscuits instead (also 8 biscuits)!
• Confectioners’ sugar (2 cups, sifted): Also known as powdered sugar, this ingredient helps keep everything together and adds sweetness to our bars. Make sure to sift it well to avoid any lumps.
• Semisweet chocolate chips (1 cup): These chips will give our bars that rich, chocolatey flavor.

Instructions

Now, let’s get started:

1. Prepare the baking pan:

Line it with parchment paper or aluminum foil. This will make it easy to remove the bars once they’re set. Use an 8-inch square pan, though a 9-inch one works just fine, too.

2. Create the crust:

In a medium bowl, combine the sugar, melted butter, and cracker crumbs. Mix everything together until it’s well combined. Then, stir in the first part of the peanut butter (one cup) until smooth. Press this peanut butter mixture evenly into the prepared pan. I like to use my hands to get into the corners and make sure it’s flat.

3. Make the chocolate layer:

Melt the chocolate chips with the remaining peanut butter on the stovetop or in a microwave (if you have a microwave-safe bowl). Stir until smooth and creamy. Check the mixture every 30 seconds to avoid overheating. Once smooth, spread the chocolate layer over the peanut butter crust. Make sure to get it into the corners and smooth out the top.

4. Chill the crust:

Place the baking pan in the fridge and let it chill for at least 2-3 hours or until completely firm. I like to let mine chill for a few hours or even overnight.

5. Serve:

Cut into bars and serve. You can serve them chilled, but I prefer to let them sit in the room for some time (30 minutes to a few hours) before serving. This will help the bars come out of the pan more easily.

Tips on Making the Best No-Bake Chocolate Peanut Butter Bars

When you’re not devouring them immediately, you can freeze the peanut butter and chocolate bars for up to 2 months. I like to keep them organized by lining them up in a container between parchment paper sheets.

When you’re ready to serve, just thaw them overnight in the refrigerator. If you have leftovers, cover them tightly and refrigerate them for up to one week.

You can use unsalted butter as a substitute, but don’t forget to add ¼ teaspoon of salt later on to balance out the flavor.

I know some of you might be fans of natural or oily peanut butter. But trust me, they won’t give you the same texture as the processed one. Chunky peanut butter is okay, but be aware that the bars might turn out a bit crumbly.

If you’re looking for a delightful companion, consider adding a dollop of Oreo Buttercream Frosting. For those who prefer a lighter option, the Ermine Frosting would beautifully complement the peanut butter bars with its velvety texture.

Frequently Asked Questions

What Can I Use Instead of Powdered Sugar in the Peanut Butter Layer?

You can substitute it with granulated sugar. Remember to grind it in a food processor to get a finer texture. You can also use coconut sugar or a liquid sweetener like honey or maple syrup, but these options may affect the consistency of the bars.

My Chocolate Topping Is Too Hard. What Did I Do Wrong?

It’s likely because the chocolate was overheated or you used the wrong type of chocolate. Next time, try melting the chocolate with a bit of coconut oil or butter to achieve a softer and more manageable layer.

The Bars Are Too Sticky or Oily. What Can I Adjust to Fix This?

There are a few adjustments you can make. First, try reducing the amount of butter or peanut butter slightly. If you’re using natural peanut butter, stir it thoroughly. It can sometimes contain added oils that contribute to the stickiness.

—Alright, that’s all for today. I hope you give these delicious homemade peanut butter and chocolate bars a try, and let me know how they turn out!

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