Simple No-Bake Peanut Butter Bars with Chocolate Layer

I love how these bars come together with almost no effort and deliver such a satisfying flavor. They’re creamy, crunchy, chocolatey, and perfect for anyone who loves peanut butter desserts without the hassle of baking.

Why You’ll Love This Recipe

I always come back to this recipe because it’s simple, rich, and foolproof. There’s no oven involved, which means I can make them year-round—even on hot days. The layers of peanut butter and chocolate balance perfectly: sweet, nutty, and smooth with just a bit of crunch from the graham crackers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CRUNCHY BASE
1 cup unsalted butter, melted
2 cups graham cracker crumbs (finely crushed)
1 cup chunky peanut butter
1 cup powdered sugar

FOR THE CREAMY FILLING
¾ cup creamy peanut butter
½ cup powdered sugar

FOR THE CHOCOLATE TOPPING
1 ½ cups semisweet chocolate chips
1 tbsp coconut oil or unsalted butter

Directions

1. I start by lining an 8×8-inch or 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal later.
2. In a large mixing bowl, I combine the melted butter, graham cracker crumbs, chunky peanut butter, and powdered sugar. I stir until the mixture is evenly blended and has a thick, dough-like texture.
3. I press this mixture firmly and evenly into the bottom of the prepared pan to form the crunchy base layer.
4. For the creamy filling, I mix together the creamy peanut butter and powdered sugar until smooth. I spread this layer over the base, smoothing it out with a spatula.
5. For the chocolate topping, I melt the semisweet chocolate chips and coconut oil (or butter) together. I usually use the microwave in 20-second bursts, stirring between each, until smooth and glossy.
6. I pour the melted chocolate mixture over the peanut butter layers, spreading it evenly to cover the top completely.
7. I refrigerate the pan for at least 2 hours, or until the bars are firm and the chocolate has set.
8. Once chilled, I lift the bars out using the parchment paper, cut them into squares, and serve.

Servings and Timing

Makes about 16 bars
Prep time: 15 minutes
Chill time: 2 hours
Total time: approximately 2 hours 15 minutes

Variations

• I sometimes add a sprinkle of flaky sea salt on top for a sweet-salty finish.
• For extra crunch, I mix in chopped pretzels or rice cereal into the base.
• To make them dairy-free, I use dairy-free butter and vegan chocolate chips.
• If I want a sweeter top, I use milk chocolate instead of semisweet.
• I’ve made a layered swirl by drizzling a little melted peanut butter over the chocolate topping before chilling.

Storage/Reheating

I keep these bars in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them in a single layer, then stack with parchment between layers once frozen—they last up to 2 months this way.

When serving from the freezer, I let them sit at room temperature for about 10 minutes to soften slightly. I never heat them directly because the chocolate can melt unevenly.

FAQs

Can I use creamy peanut butter instead of chunky in the base?

Yes — I do that often if I prefer a smoother texture. The bars will still hold together nicely.

Can I use natural peanut butter?

Yes, but I stir it very well first to reincorporate the oil, since natural versions can make the mixture too greasy if not mixed thoroughly.

Do I need to bake or cook anything at all?

No — everything sets up in the refrigerator. That’s what makes these bars so simple.

Can I replace graham crackers with something else?

Crushed digestive biscuits or vanilla wafers work just as well. I’ve even used crushed pretzels for a salty twist.

What’s the best way to cut these cleanly?

I use a sharp knife warmed in hot water, then dried, to slice through the chocolate layer cleanly without cracking it.

Can I make these in advance?

Yes — I make them a day or two ahead. They keep perfectly in the fridge until serving.

Can I use white chocolate for the top?

Yes, white chocolate works beautifully. I sometimes mix white and dark for a marbled look.

Why is my chocolate layer separating from the peanut butter?

That can happen if the base isn’t fully chilled or firm before pouring the chocolate on top. I chill the base briefly to prevent that.

Can I add more peanut butter flavor?

I boost the flavor by adding a drizzle of melted peanut butter over the top before chilling, or a pinch of peanut powder into the base.

Can I make these nut-free?

I substitute sunflower seed butter or cookie butter for peanut butter—both versions taste delicious and work just as well.

Conclusion

I love how these No-Bake Peanut Butter Bars deliver big dessert satisfaction with minimal effort. The layers of peanut butter, chocolate, and graham cracker crunch are the perfect combination. They’re my go-to for quick treats, potlucks, or whenever I want a dessert that everyone loves without turning on the oven.

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