Ingredients
Peanut butter layer
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 1/2 cups graham cracker crumbs (optional but classic for texture)
Chocolate layer
Graham crumbs are a common addition in no-bake peanut butter bar recipes because they add body and a slight cookie-like texture, helping the bars slice cleanly.
Step-by-step instructions
1. Prepare the peanut butter base
- In a large mixing bowl, combine the melted butter and creamy peanut butter. Stir until completely smooth.
- Add the powdered sugar and graham cracker crumbs (if using).
- Mix until the mixture is thick, smooth, and dough-like; it should hold together when pressed and not feel overly greasy.
If the base seems crumbly, you can work in 1–2 extra tablespoons of peanut butter; if it feels too soft, sprinkle in a little more graham cracker crumb.
2. Press into the pan
- Line an 8×8 or 9×9-inch baking dish with parchment paper, leaving an overhang on two sides to lift the bars out later.
- Transfer the peanut butter mixture into the prepared pan.
- Use your hands or the back of a spatula to press it firmly and evenly into the bottom to form a solid, compact base.
A tightly packed base keeps the bars from crumbling when you cut them.
3. Make the chocolate topping
- Add the chocolate chips and 1/4 cup peanut butter to a microwave-safe bowl.
- Microwave in 20–30 second bursts, stirring after each interval, until the mixture is fully melted and smooth.
- Alternatively, you can melt the chocolate and peanut butter together in a heatproof bowl set over a pan of gently simmering water (double-boiler style), stirring until glossy.
The extra peanut butter in the topping helps it set slightly softer than plain chocolate, so it cuts cleanly without shattering.
4. Cover the base and chill
- Pour the warm chocolate mixture over the peanut butter layer.
- Use an offset spatula or the back of a spoon to spread it evenly to the edges.
- Refrigerate for 1–2 hours, or until the bars are completely set and firm.
Chilling allows both layers to solidify so you can slice neat, bakery-style bars.
5. Slice and serve
- Use the parchment overhang to lift the slab out of the pan onto a cutting board.
- Let it sit at room temperature for a few minutes if it’s very firm; this helps prevent cracking.
- Slice into squares or rectangles with a sharp knife, wiping the blade between cuts for clean lines.
Serve chilled or just slightly cool for the best texture—soft center, stable edges, and a silky chocolate top.
Variations
- Crunchy Peanut Bars: Sprinkle crushed peanuts, toffee bits, or chopped pretzels over the chocolate layer before chilling for extra crunch and a salty-sweet bite.
- Dark Chocolate Dream: Swap the milk or semi-sweet chips for dark chocolate chips to cut the sweetness and intensify the chocolate flavor.
- Cookie Crust Twist: Replace the graham cracker crumbs with crushed Oreos, Biscoff, or vanilla wafers to match your favorite cookie profile.
- Salted Top: While the chocolate is still warm, add a pinch of flaky sea salt over the surface to balance the sweetness and give the bars a gourmet finish.