No‑bake chocolate peanut butter bars are the fastest way to satisfy a peanut‑butter cup craving with almost no effort. A soft, fudgy peanut‑butter base made from pantry staples is pressed into a pan, then covered with a smooth chocolate layer and chilled until firm. Once sliced, you get two clean layers just like in your photo: a golden peanut‑butter bottom and a rich dark‑chocolate top.
Ingredients
Peanut‑butter layer
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1 cup (2 sticks) unsalted butter, melted
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2 cups graham cracker crumbs (about 16 full sheets, finely crushed)
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2 cups powdered sugar, sifted
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1 1/4 cups creamy peanut butter
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1 teaspoon vanilla extract
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Pinch of salt (skip if your peanut butter is very salty)
Chocolate topping
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2 cups semi‑sweet chocolate chips (or a mix of semi‑sweet and milk chocolate)
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1/2 cup creamy peanut butter
These quantities fill a 9×13‑inch pan and give bars about the same thickness as those shown.
Step‑by‑Step Instructions
1. Prepare the Pan and Base
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Line a 9×13‑inch baking pan with parchment or foil, leaving overhang for easy lifting later.
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In a large bowl, mix melted butter, graham cracker crumbs, powdered sugar, peanut butter, vanilla, and salt until smooth and thick.
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Press this mixture firmly and evenly into the prepared pan, smoothing the top with a spatula or the bottom of a measuring cup.
You should have a solid, even layer that reaches all corners.
2. Make the Chocolate Layer
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Place chocolate chips and peanut butter in a heat‑safe bowl.
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Melt together in the microwave in 20–30‑second bursts, stirring between each, until smooth, or melt in a heatproof bowl set over a pan of simmering water.
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Pour the warm chocolate mixture over the peanut‑butter base and tilt the pan or spread with a spatula so it covers completely.
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