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 creamy peanut butter (475g)
- 10 Tablespoons salted butter softened (140g)
- 2 Tablespoons brown sugar tightly packed (25g)
- 1 teaspoon vanilla extract (5ml)
- 3 1/4 cups powdered sugar (405g)
- 4 ounces semisweet chocolate, broken into small pieces (or 2/3 cup semisweet chocolate chips) (115g)
- 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.
- Add brown sugar and vanilla extract, stir well.
- Gradually add powdered sugar, stirring until completely combined.
- 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.
- 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.
Video
Nutrition
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.
Alyssa says
can they be put in the freezer? If so for how long?
Sam says
Hi Alyssa! That should be fine. They should keep at least a month in an airtight container.
Kathy says
Do these bars stay firm once they get to room temperature? I want to try them for a Christmas luncheon, but want something that remains firm enough to handle like a cookie. And perhaps for a cookie exchange.
Colleen says
Could this batter be chilled in shaped silicone molds to add a festive mode??
Sugar Spun Run says
Hi, Colleen! I haven’t tried it, but it should be ok. If you do try it, I’d love to know how it worked out. 🙂
Coral Slosser says
Just want to say Good luck with the new bundle
of Joy that be in your life. Best of luck an Please take care of your self an the new child when he or she comes in the world.
Happy Holidays to you an your Family.
Love your recipes all are super Great. Thanks.
Sugar Spun Run says
Thank you so much, Coral! I really appreciate your kind words. 🙂
Michelle says
I’m updating my review since reworking . These are incredible . So delish! Creamy sweet but not too sweet chocolatey like a gourmet Reese’s bar. I pulverize the brown sugar to reduce the gritty texture. Love these so easy fast no bake go to treat
Sam says
Thank you so much, Michelle! I’m glad they turned out for you. 🙂
STaylor says
Wondering if I can use the same recipe but with almond butter as my son is allergic to peanuts.
Sam says
I haven’t tried it with almond butter but I don’t think that would be a problem. If you do try it I’d love to hear how it works for you!
Amber says
Is it possible to use coconut oil instead of shortening?
Sam says
Yup! Enjoy 🙂
Joan says
Help! I’m not finding the video.
Sam says
Hi, Joan! I don’t have a cooking style video that features me in it. I do have an ingredient focused video that you would find on Facebook. If you can’t view it at the bottom of the page (Right below that last picture and text that says, “Enjoy!”), you can watch it here. 🙂
Lars Frederick says
Hi Sam. Tasted great but the peanut butter portion was very sticky and nothing would let me smooth it out evenly when putting it into the 9X9 pan. Not even the wax paper. What can be done to keep that from happening?
Sam says
Hmm, I’m sorry to hear that Lars! I haven’t had that problem but it could be remedied by adding some additional powdered sugar, or you could chill the peanut butter portion in the refrigerator for 15 minutes (or longer if needed). I hope that helps!
michelle ruggiero says
Hi, I just love these but have one complaint. How do get the gritty sugar to dissolve in the peanut butter? It is too gritty for my liking. The taste outstanding. What a I doing wrong?
Sam says
Hi Michelle! You can reduce or entirely omit the brown sugar. I hope that helps!
michelle ruggiero says
Do you think I should increase the xxx sugar if I omit the brown sugar?
Sam says
I think you will be fine just omitting the brown sugar without increasing the powdered sugar. However, if the dough does end up being too difficult to mange you can always add a bit more powdered sugar 🙂
Ellen says
I am obsessed with peanut butter and these are now my favorite treat! My first time tasting Peanut Butter & Co. – Yum! So happy that there is no crust, a waste of calories to me. This recipe rates A+ and 5 stars!! Great video too. Thank-you!
Sam says
So glad you enjoyed, Ellen!