Easy, creamy, no-bake peanut butter bars! With just a handful of simple ingredients that you already probably have on hand, these peanut butter bars take only a matter of minutes to make and are a classic combination of peanut butter and chocolate! Be sure to check out the quick how-to video just before the recipe!
My dogs come running to the kitchen when I open up a jar of peanut butter. Full speed. Running over one another, crying with excitement, knocking over anything that might be in their way.
They’re really typically well-mannered dogs (despite the fact that Zach way overshares when he’s snacking and they know they can always work at least one bite out of whatever he’s eating), but when the peanut butter comes out, they struggle to contain themselves.
There are desperate puppy dog eyes and pronounced sighs of disappointment from Leia if I manage to re-seal the container without sharing. We’re a household of peanut butter fanatics, all of us, and I totally understand the dogs’ desperation for a spoonful of the stuff.
I also feel a little sorry for them, because they’ll never know the pure bliss of enjoying peanut butter and chocolate together, or biting into a decadent peanut butter bar.
It took me a few tries to get these peanut butter bars just right, so that meant opening a lot of jars of peanut butter, and a lot of disappointed dog sighs (they did get a few spoonfuls, but there’s only so much I can share!)
I tried making these peanut butter bars with graham cracker crumbs the first few go-rounds, as that’s the way I’ve had them in the past.
I didn’t really love the grainy texture that the crumbs added, though, and Zach even complained of the “sandy” texture that they had. Peanut butter should always be creamy and luxuriously smooth (sorry if I’m offending any crunchy peanut butter fans out there, just… who even are you?).
I finally re-worked the recipe to be super smooth and creamy, a melt-in-your-mouth peanut butter explosion beneath a snappy semisweet chocolate shell, no graham cracker crumbs required (save them for making your own graham cracker crusts!).
As a result, the bars will need a bit more time to firm up in the fridge, though I won’t judge if you break after 30 minutes and end up eating them with a spoon, we’ve all been there.
Enjoy!
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
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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!