Rich, creamy, and incredibly easy – these No Bake Peanut Butter Bars are the ultimate quick treat. A buttery graham cracker crust, smooth peanut butter layer, and glossy chocolate topping. No oven required!
If you love the combination of peanut butter and chocolate, these No Bake Peanut Butter Bars are about to become your new favourite dessert. They're like a homemade Reese's Peanut Butter Cup – but better. A buttery, crumbly crust, a creamy peanut butter filling, and a thick layer of glossy chocolate on top. The contrast between the salty-sweet peanut butter and the rich chocolate is pure perfection.
This recipe is foolproof, no-bake, and comes together in under 20 minutes. No oven, no complicated techniques, no special equipment – just a bowl, a pan, and a little patience while they chill. Perfect for summer, busy days, or anytime you need a quick dessert that tastes like you spent hours in the kitchen.
🍫 Ingredients
For the crust
- 200 g graham crackers or digestive biscuits, crushed
- 115 g unsalted butter, melted
- 50 g brown sugar, packed
- Pinch of salt
For the peanut butter layer
- 250 g creamy peanut butter (no-stir like Jif or Skippy)
- 115 g unsalted butter, softened
- 200 g icing sugar
- 1 tsp vanilla extract
- Pinch of salt
For the chocolate topping
- 200 g semi-sweet or milk chocolate chips
- 2 tbsp unsalted butter or coconut oil
👩🍳 Step‑by‑Step Instructions
- Prepare the pan: Line a 23 x 23 cm (9 x 9 inch) square baking dish with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine the crushed graham crackers, melted butter, brown sugar, and salt. Mix until the crumbs are evenly moistened. Press the mixture firmly into the prepared pan, spreading it evenly. Use the bottom of a glass or measuring cup to pack it down tightly. Refrigerate while you prepare the filling.
- Make the peanut butter layer: In a large bowl, beat the peanut butter, softened butter, icing sugar, vanilla, and salt until smooth and creamy – about 2–3 minutes. The mixture should be thick and spreadable.
- Spread the filling: Remove the crust from the fridge and spread the peanut butter mixture evenly over it. Use an offset spatula or the back of a spoon to smooth the top. Refrigerate for 15–20 minutes.
- Make the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second bursts, stirring between each, until melted and smooth.
- Pour the chocolate: Pour the melted chocolate over the peanut butter layer and spread it evenly to the edges.
- Chill: Refrigerate for at least 2 hours, or until completely firm. Once set, lift the bars out of the pan using the parchment paper and slice into squares or bars.
💡 Pro tip: For clean, professional-looking slices, use a sharp knife and wipe it clean between each cut. For extra clean cuts, chill the bars for 30 minutes in the freezer before slicing.
❓ Tips & Variations
- Peanut butter choice: Use a classic creamy peanut butter like Jif or Skippy – one that you don't have to stir. Natural peanut butter may separate and change the texture.
- Gluten-free option: Use gluten-free graham crackers or digestive biscuits.
- Flavour twists: Add ½ tsp cinnamon to the crust. Sprinkle flaky sea salt on top of the chocolate before it sets for a sweet-salty finish. Add ½ cup chopped peanuts to the peanut butter layer for extra crunch.
- Storage: Keep in an airtight container in the refrigerator for up to 2 weeks – they're perfect for meal prep and snacking.
- Yield: Makes 16 bars.
Creamy peanut butter and rich chocolate – the no-bake treat that hits the spot every time.
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