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No Bake Peanut Butter Bars taste like a White Chocolate Reese’s Peanut Butter Cup! This easy no-bake dessert recipe is one of the easiest ways to get your peanut butter fix!

stacked peanut butter bars on a white plate.

BEST Peanut Butter Bars Recipe

I have been craving White Chocolate Reese’s Peanut Butter cups a ton lately. I didn’t think I’d like them because I don’t love white chocolate, but once I tried them I couldn’t stop eating them. And this recipe was born!

I have several peanut butter bar recipes on this site, like peanut butter pretzel bars, made with pretzels, and Reese’s Bars made with Ritz crackers. I was out of both of those things so these double peanut butter bars are made with graham cracker crumbs – and topped with white chocolate just like my favorite candy. Peanut butter lovers are going to love this recipe!

ingredients in no bake peanut butter bars laid out on a marble counter.

Ingredients Needed

  • Peanut Butter – obviously!! I use a no-stir (not natural) peanut butter, like Skippy or Jif.
  • 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 – We 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!

How to make Peanut Butter Bars

  • Mix melted butter and peanut butter in a large bowl. I used a hand mixer, but you can use a stand mixer fitted with the paddle attachment.
  • Add graham cracker crumbs and confectioners’ sugar and mix until combined.
  • Press peanut butter mixture into a 9×9-inch pan lined with foil.
  • Melt the white chocolate and remaining peanut butter in a medium bowl and spread over the top of the peanut butter layer. Chill to set the chocolate layer.
stacked peanut butter bars on a white plate.

Tip From Dorothy

Expert Tips

  • 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.


Can I make no bake chocolate peanut butter bars?

Swap the white chocolate for milk chocolate chips and you have a more classic version of this recipe.

Can you make these gluten free?

Make gluten-free peanut butter bars by using gluten free graham crackers.

stacked peanut butter bars on a white plate.

No-Bake Double Peanut Butter Bars Recipe

4.67 from 27 votes
Like the inside of a peanut butter cup, these double peanut butter bars are easy, no-bake, and come together in minutes. Topped with peanut butter white chocolate these bars are a super peanut buttery recipe!
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Yield 16 bars
Serving Size 1 bar


  • 8 tablespoons (113g) unsalted butter , melted
  • 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
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  • Line a 9×13” 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.**

Recipe Video

Recipe 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.

Recipe Nutrition

Serving: 1bar | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 139mg | Fiber: 1g | Sugar: 22g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite No Bake Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.67 from 27 votes (19 ratings without comment)

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Recipe Rating


  1. This recipe is completely off. The peanut butter made the chocolate chips chalky and they burned and there is nowhere near enough of the graham cracker mix for a 9×13 pan. Am I missing something?

    1. When melting white chocolate, that sometimes happens. White chocolate is so finicky! Make sure you’re heating on 50% power in 30 second increments, stirring between each. The oil in the PB should help the white chocolate melt evenly if you do it slowly. And they will fit in a 9×13 pan, if you want a thicker bar use a 9×9 pan.

  2. These were ok I think I would use less graham cracker crumbs tho next time and more peanut butter. They were kind of dry and crumbly and I wanted a more smoother consistency. Also the 9×13 was way too big for this recipe I agree with the other reviews and use a 9×9 pan instead

  3. Really good but I used a 9×9 pan instead. Would not recommend a 9×13. Also I added a little bit of vanilla extract and used dark chocolate instead of white.