Peanut Butter Bars Recipe

A stack of three peanut butter bars with one beside it. Glass of milk in the back.

Five-ingredient no-bake Peanut Butter Bars are a breeze to whip up in just a few minutes! Perfect for peanut butter lovers and anyone who enjoys the classic.

Course Dessert

Cuisine American

Prep Time 8

Cook Time 2

Chill Time 2

Total Time 2 10

Servings servings

Calories 627kcal

Author John Kanell

Equipment

8x8-inch or 9x9-inch square baking dish
Mixing Bowls
Handheld Electric Mixer

Ingredients

1 cup unsalted butter melted and slightly cooled (226g)
1½ cups creamy peanut butter divided (396g)
1¾ cups powdered sugar (210g)
2 cups graham cracker crumbs (240g)
1½ cups semi-sweet chocolate chips or milk chocolate chips (270g)

Instructions

Line an 8-inch or 9-inch square dish with parchment paper or foil.
In a large bowl, combine the melted butter and 1¼ cups (330g) of peanut butter. Use a handheld electric mixer and mix on medium speed until fully combined. (You can also whisk this together by hand!)
Add the powdered sugar to the peanut butter mixture. Mix on medium speed until fully combined, scraping down the sides of the bowl as needed.
Add the graham cracker crumbs and fold them into the mixture with a silicone spatula. Transfer to the lined dish and smooth into an even layer. Store in the refrigerator while you make the chocolate topping.
In a medium microwave-safe bowl, combine the chocolate chips and the remaining ¼ cup (66g) of peanut butter. Cook at 100% power for 30 to 40 second bursts, stirring between each increment, until just a few small pieces of chocolate remain (about 2 minutes). Stir one last time until fully smooth.
Pour over the peanut butter base, then smooth into an even layer. Chill for at least 2 hours for the bars to set. Cut into bars and enjoy.

Video

Notes

Make sure the bars chill in the fridge for at least 2 hours before serving. The peanut butter mixture is quite soft at first, and it needs time to firm up and set for easy slicing.
Use the right knife to slice the bars. A sharp chef's knife is the best option for cutting clean slices. I also found that warming the knife to slice the cold bars actually made the process even easier and helped prevent the chocolate layer from cracking. Simply run the knife under hot water for a few seconds, dry it thoroughly, and then cut. Repeat occasionally as you cut more bars.

Nutrition

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