No-Bake Peanut Butter Bars
Peanut butter bars with a graham cracker base and a chocolate top, pressed into a pan and chilled until firm. No oven required.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Nothing goes in the oven, which makes this workable on a hot day when baking is unappealing.
- The base is mixed and pressed in one bowl, and the topping is melted in another.
- Firm from the fridge, softer at room temperature — you can pick which you prefer by when you take them out.
Recipe
No-Bake Peanut Butter Bars
Peanut butter and graham base under a chocolate top, no oven.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
For the base
For the topping
Instructions
- Step 1. Line a 20 x 20 cm / 8 x 8 inch pan with parchment, leaving an overhang on two sides.
- Step 2. Stir the graham crumbs and icing sugar together in a large bowl.
- Step 3. Add the 250 g peanut butter and the melted butter and mix until the crumbs are evenly damp and the mixture holds together when squeezed.
- Step 4. Tip into the pan and press down firmly and evenly. Use the flat base of a glass to compact it properly.
- Step 5. Melt the chocolate chips with the remaining 30 g peanut butter, either in short microwave bursts or in a bowl over barely simmering water, stirring until smooth.
- Step 6. Pour over the base and spread level.
- Step 7. Chill for at least 2 hours, until firm.
- Step 8. Lift out on the parchment and cut into 16 bars.
Notes
- Press the base hard. A loosely pressed base crumbles the moment a knife goes through it, and there is no baking step here to bind it.
- Score the topping into portions after about 30 minutes of chilling, then finish the chill. Cutting through fully set chocolate is what cracks it.
- Let them stand at room temperature for 10 minutes before serving if you prefer a softer bar. Straight from the fridge they are firm and very clean-edged.
No-Bake Peanut Butter Bars — Simple Table Recipes · https://simpletablerecipes.com/recipes/no-bake-peanut-butter-bars/
Ingredient Notes
- Creamy peanut butter
- Standard shelf-stable peanut butter, not natural. Natural peanut butter separates and carries more free oil, which makes the base greasy and slow to firm up. If natural is all you have, stir it thoroughly first and expect a softer bar.
- Graham cracker crumbs
- These provide structure — the base is essentially crumbs bound with fat and sugar. Digestive biscuits crushed fine work identically.
- Peanut butter in the topping
- Two tablespoons stirred into the melting chocolate keeps the topping from setting brittle, which is what causes it to shatter and lift away from the base when cut.
Equipment
- 20 x 20 cm / 8 x 8 inch pan
- Parchment paper
- Large mixing bowl
- Small saucepan or microwave-safe bowl
- Offset spatula or flat-bottomed glass
Substitutions
- Peanut butter
- Almond butter or sunflower seed butter both work in the same quantities. Sunflower seed butter makes this nut-free if the graham crackers are too.
- Graham crackers
- Digestive biscuits, or crushed pretzels for a saltier base. Gluten-free graham-style crumbs work without adjustment.
- Chocolate chips
- Dark chocolate cuts the sweetness noticeably and is the better match for the sugary base. Milk chocolate makes a very sweet bar.
Storage & Freezing
Storing: Refrigerate in an airtight container for up to 1 week, with parchment between layers. They soften at warm room temperature, so keep them chilled until serving.
Freezing: Freeze for up to 3 months, either as a slab or as cut bars separated by parchment. They can be eaten more or less straight from the freezer.
Frequently Asked Questions
Why are my no-bake peanut butter bars crumbly?
The base was not pressed firmly enough, or there was not quite enough fat to bind the crumbs. Press hard with the flat base of a glass, and if the mixture still looks dry and sandy, work in another tablespoon of melted butter.
Why did the chocolate topping crack when I cut it?
It set fully solid before cutting. Score the portions after about 30 minutes in the fridge and finish chilling, or warm the knife under hot water and dry it before each cut. Stirring peanut butter into the chocolate also keeps it from setting brittle.
Can I use natural peanut butter?
You can, but the loose oil makes a softer, greasier base that takes longer to firm. Stir the jar thoroughly first and give the bars an extra hour in the fridge.
How long do they need to chill?
Two hours is the minimum for a clean cut. They will not be harmed by longer, and overnight is fine.
Can I make these dairy free?
Yes. Use a plant-based block butter in the base and dairy-free chocolate for the topping. Check the graham crackers, which often contain butter or honey.
Why is my chocolate topping dull or streaky?
The chocolate was overheated. Melt it gently in short bursts or over barely simmering water, and stop while a few pieces remain — stirring finishes it without pushing the temperature too high.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
