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These 6-ingredient No Bake Peanut Butter Bars taste like a white chocolate Reese’s Peanut Butter Cup, with a crunchy, creamy peanut butter filling made with graham cracker crumbs, and a sweet white chocolate topping. They’re rich, easy, and perfect when you want a peanut butter dessert without turning on the oven.
BEST Peanut Butter Bars Recipe
I actually didn’t expect to like white chocolate Reese’s Peanut Butter Cups because white chocolate usually isn’t my favorite, but once I tried them I couldn’t stop eating them. Naturally, that meant I had to turn that flavor combination into a dessert of my own.
I already have several no-bake peanut butter bar recipes, including versions made with pretzels and Ritz crackers, but this one came together because I was out of both. These Double Peanut Butter bars set up perfectly thanks to the graham cracker crumbs, are perfectly sweet and the white chocolate sets without cracking thanks to more added peanut butter.
Peanut Butter Bar Recipe Ingredients
- Peanut Butter: use a no-stir (not natural) peanut butter, like Skippy or Jif. A natural peanut butter may make the bars to oily or too dry, depending on the brand, so stick to shelf-stable peanut butter.
- Graham Cracker Crumbs: you can crush sheets of graham crackers yourself in a food processor or with a rolling pin in a ziploc bag, or buy a box of crumbs. You want fine crumbs so they mix in evenly.
- Powdered Sugar: add this for sweetness and to help bind the mixture.
- White Chocolate Chips – These will be the topping with a little extra peanut butter so they slice nicely – it’s what makes them taste like Reese’s peanut butter cups!
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Testing Notes
- For thinner bars you can use a 9×13-inch pan, but I like them thick.
- Be sure to line your pan with foil or parchment paper for easy removal.
- It’s best to heat white chocolate chips at 50% power and stir after every 30 seconds so you don’t burn it.
- You can also use chunky peanut butter if you want.
No-Bake Double Peanut Butter Bars Recipe
Video
Ingredients
- 8 tablespoons (113g) unsalted butter, , melted
- 1¾ cups (168g) graham cracker crumbs
- 1 ¼ cups (142g) powdered sugar
- ¾ cup (197g) creamy peanut butter
- 1 cup (170g) white chocolate chips
- 2 tablespoons (32g) creamy peanut butter
Instructions
- Line a 9×9-inch pan with foil and spray with cooking spray.
- Place melted butter, graham cracker crumbs, powdered sugar, and ¾ cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
- Place white chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
- Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**
Notes
- These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is.
- Be sure to melt white chocolate at 50% power and stir every 30 seconds so it doesn’t burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Peanut Butter Bars
- Make sure to mix the melted butter with the peanut butter first.
- It’s best to use a stand mixer or hand mixer to incorporate the graham cracker crumbs and sugar.
- The mixture will be thick and crumbly but will push together when pressed.
FAQs
Swap the white chocolate for milk chocolate chips and you have a more classic version of this recipe.
Make gluten-free peanut butter bars by using gluten free graham crackers.
Store bars in an airtight container. They’ll last several days, longer if kept in the fridge. You can freeze peanut butter bars with layers between wax paper so they don’t stick together.
Adding peanut butter to the white chocolate should help it melt easier, but be sure to only heat at 50% power and stir often to avoid hot spots. White chocolate is tricky and can seize easier than regular chocolate.
Forgive me, for I have sinned.
I changed the recipe. Gasp.
Seriously though, I added a layer of homemade strawberry rhubarb preserves between the layers. Oh. My. Goodness. Like a PB & J on steroids.
I’m sorry to say, these didn’t impress me. Don’t like the crackers mixed with peanut butter & the pan you said to use, was too big, 9×13 ,so they were very flat.
Do you know if these will work if I use natural peanut butter? (The kind that separates). Thank you for your advice!
I haven’t tried it but if it seems watery you may just need to add a little more powdered sugar and then keep them chilled until ready to eat.
Love peanut butter bars, thanks
Hi Dorothy~ These bars look wonderful, but I have a Coeliac to consider and would hate to leave them out. Do you think it would be possible to sub GF rice krispies for the graham crackers?
Yes I think you can sub any GF cookie/cereal!
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