These no bake peanut butter bars are the perfect peanut butter and chocolate combination! They are easy to make in 10 minutes with only 7 ingredients and taste almost like a homemade Reese’s.
Table of Contents
World’s Best Peanut Butter Bars
There is nothing better in the world than a dessert filled with both chocolate and peanut butter. Some of my favorite treats include this amazing combination like these bars, buckeye candies and Oreo peanut butter pie.
I am so excited to share the recipe for these no bake peanut butter bars with you. This is a repost from a few years ago and if you haven’t made these yet, add them to your baking list ASAP!
I found this recipe in my grandma’s recipe box a couple years ago and have been making them ever since. They taste pretty dang close to a Reese’s bar… but in my opinion BETTER!
Why This Recipe Works
- Classic combination: If you are a chocolate peanut butter bar lover, you will love this recipe!
- Easy to make: All you need is 10 minutes and there is no baking required.
- Year round treat: Holidays, lunchboxes, last minute dessert request, and especially great in the summer since you don’t need an oven!
Find the full printable recipe with specific measurements below.
- Salted butter: Your butter will need to be melted. If you use unsalted butter, you will need to add a pinch of salt to the recipe.
- Graham cracker crumbs: I use Keebler graham cracker crumbs, but you can make your own crumbs with approximately 16 sheets of graham crackers.
- Light brown sugar: A little brown sugar gives these a deeper flavor.
- Powdered sugar: Also called confectioners sugar and dissolves easily!
- Creamy peanut butter: You will need this in both the bars and topping.
- Vanilla extract: Pure vanilla extract for best taste.
- Milk chocolate chips: Milk chocolate will most make these bars taste like candy, although you can use semi-sweet chocolate chips or dark.
How to Make No Bake Peanut Butter Bars
Gather your ingredients. Keep all your ingredients close by as these chocolate peanut bars are simple to make in only 10 minutes.
Peanut butter layer. Mix the butter, graham crackers, sugars, peanut butter and vanilla in a medium bowl until smooth and creamy. If it’s too soft and runny, add in a little more powdered sugar. Then press the mixture into a 9×13″ baking dish and refrigerate.
Chocolate layer. Melt the chocolate chips in microwave-safe bowl or over a double broiler on the stove. Stir until smooth, then pour on top of the peanut butter layer. Spread evenly with a spatula.
Chill. Place bars back in the fridge until the chocolate has hardened (this usually takes 30 minutes to an hour). You could also place in the freezer for a little to speed up the process. Once hardened, cut into squares.
- Graham crackers: Try crushed Oreos, Golden Graham cereal, Cheerios, vanilla wafers, or even Teddy Bear grahams.
- Nut butter: If there is an allergy in the house, use another nut butter like almond butter or cashew!
- Topping: Add some chopped nuts, crushed pretzels or even crushed Reese’s for the top.
- Baking chips: Use your favorite! Anything works from butterscotch chips to even a combination of milk and white chocolate chips.
- Mixture too runny: If you’re peanut butter mixture is on the runnier side, try adding in 1/4 cup powdered sugar, mixing well and see if that helps (if not, add a second 1/4 powdered sugar to the mix). Or if your house is warm, refrigerating it should do the trick!
- Gluten free: For a gluten allergy, try substituting the graham cracker crumbs for crushed gluten free crackers, cookies or cornflakes. I’ve never tried this myself, but a few followers have and said they turned out great.
- Slicing tip: Use a plastic knife to easily cut the bars. It makes a super smooth cut. I’d wipe the knife clean with a paper towel in between each cut.
- Cut the recipe in half: Feeding a smaller crowd? Just cut this recipe for no bake peanut butter bars in half and use an 8 inch pan.
- Line your pan: This will make for easier bar removal! Just line with foil or parchment paper.
No, I don’t think that would work as natural peanut butter you need to stir as the peanut butter and oil separates easily. Use a traditional no stir peanut butter like Jif, Skippy or your favorite.
I think that will work for the bottom layer, although for the top layer a smoother peanut butter may be preferred.
If you don’t have graham crackers on hand or just want to try something different in these no bake chocolate peanut butter bars, try a variety of cereals including cheerios, golden grahams, or even golden Oreo’s. If you are in a different country, digestive biscuits may also work.
Store: Store peanut butter chocolate bars in your refrigerator in an airtight container for up to a week. I’ve found that they hold their shape the best when chilled as well as taste the most like a Reese’s peanut butter cup!
Freeze: After your homemade Reese’s bars are chilled, slice and place them in a freezer safe container or bag for 1-2 months. Thaw and enjoy!
Love no bake desserts? No-bake cornflake cookies, cheesecake dip and no-bake scotcheroos are a few family favorites!
More Peanut Butter and Chocolate RecipesBrowse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Homemade Reese’s Bars Recipe
- 1 cup salted butter , melted
- 2 cups keebler graham cracker crumbs
- ¼ cup light brown sugar
- 1 ¾ cups powdered sugar
- 1 cup creamy peanut butter , plus 1 Tablespoon
- ½ teaspoon vanilla extract
- 11 ounce milk chocolate chips
- Combine all ingredients, except chocolate chips, in a medium-sized bowl. Stir until the mixture is smooth and creamy. If it's too soft, add a little more powdered sugar. Press into a 9×13" pan and place in the refrigerator.
- Melt chocolate chips with 1 Tablespoon peanut butter in the microwave (at 50% power) for 1-2 minutes or cook on the stove over a double broiler. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
- Refrigerate bars until chocolate has hardened (about 30 minutes). Allow to sit at room temperature for a few minutes before cutting so the chocolate doesn't crack. Enjoy!
- These are best kept stored in the refrigerator or freezer.
- To get a smooth cut, use a plastic knife.
- Can sub with almond butter if there is a peanut allergy in your house.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I love these! I noticed a few comments about the chocolate cracking! I add a tablespoon of coconut oil to my melted chocolate! The chocolate is still firm after being in the fridge but just soft enough to not crack! I don’t notice any flavor changes! Overall I absolutely LOVE this simple treat. Thank you!
That’s a great tip, Lundy! Thank you for sharing :)
I have made a very similar recipe (just powdered sugar, peanut butter and butter for the base.) I am going to try yours but I ALWAYS have a problem with the chocolate separating from the bottom layer. I have tried many different things to prevent this. Any tips? Yours look perfect!
Make sure to pour the chocolate on top when the bars aren’t too cold. Also, let them come to room temperature before cutting. The cold chocolate will make them crack.