No-Bake Chocolate Peanut Butter Bars

These bars taste like a giant homemade Reese’s cup, and they take about 15 minutes to make with zero baking involved. The base is a thick, buttery layer of graham cracker crumbs mixed with peanut butter and powdered sugar, topped with a glossy layer of melted chocolate that snaps perfectly when you bite through it.

I make these at least once a month because they’re that good and that easy. The hardest part is waiting for the chocolate to set in the fridge — and honestly, I’ve eaten them before that step more times than I’d like to admit. Keep a batch in your freezer and you’ll always have a dessert ready for unexpected guests or a late-night craving.

Sarah Mitchell

No-Bake Chocolate Peanut Butter Bars

These bars taste like a giant homemade Reese's cup, and they take about 15 minutes to make with zero baking involved. The base is a thick, buttery layer of graham cracker crumbs mixed with peanut butter and powdered sugar, topped with a glossy layer of melted chocolate that snaps perfectly when you bite through it.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 16 servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, melted
• 2 cups powdered sugar
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or shortening
• Flaky sea salt for topping

Method

 

1. Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, mix the graham cracker crumbs, peanut butter, melted butter, and powdered sugar until well combined. The mixture should hold together when pressed.
3. Press the mixture firmly and evenly into the prepared pan using the back of a spoon or measuring cup.
4. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
5. Pour the melted chocolate over the peanut butter layer and spread evenly with an offset spatula.
6. Sprinkle flaky sea salt over the top while the chocolate is still wet.
7. Refrigerate for at least 1 hour until the chocolate is completely set.
8. Use the parchment overhang to lift the bars out. Cut into 16 squares with a sharp knife.

Notes

Use a hot knife (run it under warm water and dry) for perfectly clean cuts through the chocolate layer. Store these in the refrigerator — they'll get too soft at room temperature. For a crunchier base, use crushed Oreos instead of graham crackers. The coconut oil helps the chocolate set with a nice snap; don't skip it.