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No-Bake Peanut Butter Bars

These no-bake peanut butter bars are a simple, no-fuss treat made with pantry staples like peanut butter, honey, and oats. They come together quickly without baking, setting in the fridge to a firm, chewy, and slightly crumbly texture with a glossy chocolate topping. Perfect for a nostalgic, satisfying sweet snack that’s easy to customize and share.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g unsalted butter
  • 250 g peanut butter creamy recommended
  • 100 g powdered sugar about ½ cup
  • 200 g graham cracker crumbs about 1¾ cups
  • 150 g dark or semi-sweet chocolate for melting

Equipment

  • 9x9 inch pan
  • Mixing bowls
  • Rubber spatula
  • Microwave or double boiler
  • Measuring cups and spoons
  • Sharp knife

Method
 

  1. Line your 9x9 inch pan with parchment paper, leaving overhang on the sides for easy removal.
  2. In a microwave-safe bowl or using a double boiler, melt the butter and peanut butter together in short bursts, stirring until smooth and fragrant—about 1-2 minutes in the microwave.
  3. Add the powdered sugar and graham cracker crumbs to the melted mixture. Mix thoroughly with a spatula until the mixture is thick, cohesive, and slightly sticky, with a sweet, nutty aroma.
  4. Transfer the mixture into the prepared pan. Use the spatula or the back of a spoon to press it evenly into the corners, creating a firm, compact base. Press down firmly to eliminate air pockets.
  5. Refrigerate the pan uncovered for at least 2 hours or until the mixture is set and firm to the touch. The surface will turn glossy and smooth as it cools.
  6. Once chilled and set, melt the chocolate gently in the microwave or double boiler, stirring until smooth and shiny—about 1-2 minutes in the microwave, in short bursts.
  7. Pour the melted chocolate over the firm peanut butter base, spreading it into an even layer with a spatula. Tap the pan gently to level the surface and remove air bubbles.
  8. Place the pan back in the fridge for another 30 minutes to allow the chocolate to set completely and create a glossy finish.
  9. Once the chocolate is firm, lift the bars out of the pan using the parchment overhang. Use a sharp knife to cut into squares or rectangles, wiping the knife clean between cuts for smooth edges.
  10. Serve the bars at room temperature or slightly chilled for a chewy, indulgent treat with a glossy chocolate topping and a crumbly peanut butter base. Enjoy!

Notes

For extra flavor, sprinkle sea salt or chopped nuts on top of the chocolate layer before chilling. Store in an airtight container in the fridge for up to a week or freeze for longer storage.