Chocolate Peanut Butter Bars No Bake

Here’s a detailed, step-by-step recipe for Chocolate Peanut Butter Bars (No-Bake)—rich, fudgy, and incredibly easy to make. Perfect for a quick dessert or snack.

---

🍫🥜 No-Bake Chocolate Peanut Butter Bars

Yield

16–20 bars

Prep Time

20 minutes

Chill Time

1–2 hours

---

🧾 Ingredients

Crust & Peanut Butter Layer

• 1 cup (225 g) unsalted butter, melted

• 2 cups (200 g) graham cracker crumbs (or digestive biscuits, finely crushed)

• 1 cup (125 g) powdered sugar

• 1 cup (250 g) creamy peanut butter

Chocolate Topping

• 1½ cups (255 g) semi-sweet chocolate chips

• ¼ cup (60 g) creamy peanut butter

---

🔧 Equipment

• 9×13-inch (23×33 cm) baking pan

• Parchment paper or foil

• Medium and small mixing bowls

• Spatula

• Microwave-safe bowls or double boiler

---

🔥 Directions

1. Prepare the Pan

1. Line a 9×13-inch pan with parchment paper or foil.

2. Leave some overhang for easy lifting later.

---

2. Make the Peanut Butter Base

1. In a medium bowl, combine melted butter, graham cracker crumbs, and powdered sugar.

2. Stir in 1 cup peanut butter until smooth and fully combined.

3. Press mixture evenly into the prepared pan using a spatula or your hands.

4. Chill in the refrigerator for 15–20 minutes while making the chocolate topping.

---

3. Make the Chocolate Topping

1. In a microwave-safe bowl or using a double boiler, melt chocolate chips with ¼ cup peanut butter.

   • Microwave: 30-second intervals, stirring each time until smooth.

   • Double boiler: Stir constantly over simmering water until melted.

2. Pour melted chocolate mixture over the chilled peanut butter base.

3. Spread evenly with a spatula.

---

4. Chill to Set

1. Refrigerate for at least 1–2 hours, until chocolate is firm.

2. Lift bars out using parchment overhang and place on a cutting board.

---

5. Slice and Serve

1. Cut into 16–20 bars using a sharp knife.

2. Optional: warm knife slightly to make slicing cleaner.

---

✨ Tips for Best Results

• Use creamy peanut butter for smooth layers.

• For extra crunch, fold in ½ cup chopped peanuts into the peanut butter layer.

• Store in the refrigerator for up to 1 week or freeze for up to 3 months.

• Can drizzle with white chocolate for a decorative touch.

---

Variations

• Chocolate-Only Base: Replace graham crumbs with crushed Oreos.

• Nut-Free Version: Use sunflower seed butter instead of peanut butter.

• Mini Bars: Make in a 9×9 pan for thicker, bite-size pieces.