Peanut Butter Bars
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Creamy, no-bake peanut butter bars! With just a handful of simple ingredients, this easy no-bake recipe takes only a matter of minutes to make and is a classic combination of peanut butter and chocolate!
This one’s for you, peanut butter & chocolate lovers! Those of you who enjoyed my Buckeye recipe or my No-Bake Cookies will love this easy no-bake treat!
No-Bake Peanut Butter Bars
Smooth and creamy, chocolate/peanut butter heaven.
I literally can’t think of a better way to get your peanut butter/chocolate fix right now. And how perfect and easy are these for Christmas? They may not be cookies but I want a few on my cookie tray (right next to the peanut butter blossoms, please).
These no-bake bars remind me of a cold, creamy chocolate covered (no-thermometer-required) version of my peanut butter fudge. But so much easier!
What You Need
- Creamy peanut butter. I don’t recommend using a natural peanut butter (the kind where the oil separates) as the bars may not firm up properly.
- Butter. I use salted for these peanut butter bars.
- Powdered sugar.
- Brown Sugar. This adds a nice depth of flavor. Some people have noted that they can taste a slight grittiness from the brown sugar but I have never experienced this. Feel free to leave it out if your brown sugar is particularly coarse.
- Vanilla extract.
- Semisweet chocolate. You can use a bar of chocolate or chocolate chips. If using chocolate chips I recommend using a bit of shortening as well to thin the chocolate.
What You Don’t Need
Graham cracker crumbs! I’ve had peanut butter bars in the past made with graham cracker crumbs and honestly was never a fan. Too much grit, maybe? When I tried a few versions with crumbs added even Zach complained about the “sandy” texture that they had.
Peanut butter bars should be creamy and luxuriously smooth, and these are. Save the crumbs for your graham cracker crusts!
Now, since there are no crumbly graham cracker bits in here, we are going to need to chill the bars a bit longer in the fridge for them to firm up properly. They’ll need a few hours in the fridge to set completely and you’ll have a super smooth and creamy, melt-in-your-mouth, peanut butter explosion beneath a snappy semisweet chocolate shell.
However, I definitely won’t judge you if you break down after 30 minutes (or without refrigerating at all) and go to town with a spoon. We’ve all been there.
Enjoy!
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Peanut Butter Bars
Ingredients
- 2 cups (475 g) creamy peanut butter
- 10 Tablespoons (140 g) salted butter, softened
- 2 Tablespoons (25 g) brown sugar, tightly packed
- 1 teaspoon (5 ml) vanilla extract
- 3 ¼ cups (405 g) powdered sugar
- 4 ounces (115 g) semisweet chocolate, broken into small pieces, (or ⅔ cup semisweet chocolate chips)
- 1 teaspoon shortening
Instructions
- Prepare a 9"x9" baking pan by lining with aluminum foil. Set aside.
- Using an electric mixer, beat together peanut butter, and butter until smooth and creamy.2 cups (475 g) creamy peanut butter, 10 Tablespoons (140 g) salted butter
- Add brown sugar and vanilla extract, stir well.2 Tablespoons (25 g) brown sugar, 1 teaspoon (5 ml) vanilla extract
- Gradually add powdered sugar, stirring until completely combined.3 ¼ cups (405 g) powdered sugar
- Spread peanut butter filling into prepared pan. To make the surface smooth and even, I like to first spread with the a spoon or spatula, and then lay a piece of wax paper over the filling and use my hands to smooth it out (see video for visual).
- Place pan in refrigerator while you prepare your chocolate topping.
- To prepare chocolate topping, combine chocolate pieces or chocolate chips and shortening in a small microwave-safe bowl. Microwave for 20 seconds, stir well, and continue to heat on 15-second increments (stirring well between) until chocolate is completely melted and smooth.4 ounces (115 g) semisweet chocolate, broken into small pieces, 1 teaspoon shortening
- Remove bars from refrigerator and spread chocolate evenly over the surface.
- Return to refrigerator and chill at least 4 hours, preferably overnight.
- Cut and serve. Keep uneaten bars refrigerated for firmness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published 08/03/2017. Photos and recipe updated and a video has been added to (hopefully!) be more helpful. Some of the original photos can be seen above.
And can I omit the shortening? I don’t have it on hand right now.
Hi Emilia! It could be omitted. 🙂
Hey Sam …I was just wondering if I could double this recipe and if it would turn out good?
You will need a bigger pan, but yes you can double it. 🙂
Could I add bananas?
We’re not sure how that would go 😞
I recently made your Cheesecake Bars. Could I make the ganache from that recipe to top the peanut butter bars instead of melting the chocolate?
Thank you!
Sure! Enjoy, Jena 😊
Came back to say it turned out super delicious! Thanks!
Yay! I’m glad you enjoyed them so much! 🙂
I made these again a second time and the peanut butter filling is so soft it’s mushy. . I don’t think I’ll make them again. They are easy but too difficult to eat as a square. Have to eat with a spoon.
Hi Rut! Were they mushy the first time? How long were they refrigerated before you tried eating them?
I always love trying new recipes from sugarspunrun, I made these and they are so delicious! Definitely recommend😁
I’m so glad you enjoyed them so much, Estelle! 🙂
I made this recipe exactly as it is written and it is beyond easy and so delicious! I can’t wait to share!!
We’re so happy you enjoyed the bars, Tracy! Thanks so much for coming back to leave a review 😊
Made these but way to sweet
So its now summer 2021 and I have made these over and over and have reviewed in past. Now for my final update, I omit the brown sugar completely to get rid of the gritty texture and cut the powder sugar to 3 cups. I sub out dark chocolate chips for the semi sweet as the peanut butter layer is rich enough. Oh so good a perfect 10!!! Please try this and it will be a favorite for sure just like the lemon crumble bars ( in which I double the crumbs on top lol) Sam never ceases to amaze with her recipes!!!
Thank you so much, Michelle! I am so glad you enjoy them so much! 🙂
Last questions—if I want to increase the amount of chocolate (using four 4 oz bars), how much shortening would I need? Or can I melt the chocolate with butter? And if yes, how much butter would I use and do I use salted or unsalted? Thank you for all your help!!!
Hi Marcy! If you are quadrupling the chocolate I would do the same with the shortening. Unless you make this in a bigger pan your chocolate is probably going to be pretty difficult to bite through after it sets up if you use that much extra chocolate. 🙂
Since I have made these over and over I have found that once you pour the chocolate layer over the peanut butter layer wait 5 mi and score the chocolate layer all the way to the top of the peanut butter layer but not all the way to the bottom. Then refigerate till very firm. Your cuts will be perfect with zero cracking of the chocolate layer. And be sure to mix well when preparing. I omit the brown sugar because I don’t like the gritty texture.
These bars are an amazing substitute for buckeyes/peanut butter truffles. So much easier! These turned out amazing- no grittiness whatsoever. I thought the chocolate layer was too thin when I applied it, but once I bit into the bars, I realized it was the perfect amount! Thanks!
I’m so glad you enjoyed them so much, Heather! 🙂
The recipe looks delicious!! Is there a way to do it in a 9×13 pan? If yes, how do I adjust accordingly?
Hi Marcy! You can double the recipe. The peanut butter layer will be thicker, but it should be fine! Enjoy 🙂