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These are the BEST Peanut Butter Bars! I love a no-bake treat for the summer, especially these delicious peanut butter chocolate bars. They taste like Reese’s Peanut Butter Cups except in bar form.
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BEST Peanut Butter Bars EVER
Who remembers the old-school lunch lady bars we all used to love as kids? This chocolate peanut butter no-bake recipe is basically that but made easy with just 5 simple ingredients.
I’m no stranger to making peanut butter bars. I have some made with pretzels, some with extra peanut butter, some with marshmallows, and even some made with Oreos. You can’t ever have too many peanut butter desserts, am I right?
You are going to love the chocolate coating made of melted chocolate chips and delicious peanut butter on the inside. The top is a mixture of chocolate chips and peanut butter, which helps melt the chocolate as well as temper it enough that it won’t crack when you cut the bars. The peanut butter is sweetened with powdered sugar and the crushed Ritz crackers give them a little crunch.
Why you’ll love this recipe
- They’re a no-bake chocolate peanut butter dessert that’s perfect for the summer months when you don’t want to deal with a hot oven
- These lunch lady bars are freezer friendly so they are the perfect make-ahead snack!
- Made in under 20 minutes and the chilling step does the rest.
- Only 5 simple ingredients
Ingredients Needed
- Butter: I’m using room-temperature unsalted butter to melt
- Peanut Butter: creamy or crunchy peanut butter will work but make sure to use regular peanut butter spread (not one you need to stir).
- Ritz Crackers: you can use any cracker for this recipe (Ritz, Keebler, graham crackers, etc) as long as it’s a buttery cracker that crushes easily. Even digestive biscuits would work (hiiii England and Australia!)
- Powdered Sugar: this helps to bind the whole thing and adds a delicious sweetness
- Chocolate Chips: we will melt them with some peanut butter for the coating. I’m using sweet chocolate chips for this recipe.
How to make peanut butter bars
- Mix the melted butter, peanut butter, cracker crumbs, and powdered sugar together. It should be a thick consistency.
- Press the thick mixture into a foil-lined 9×13-inch pan.
- Melt the chocolate chips with the remaining peanut butter together. You can either microwave it for a few seconds, stirring between sessions or melt it on the stovetop. Doing this helps the chocolate slice without splintering once it’s hardened on the bars. Spread it over the bars.
- Chill the already assembled piece to set. For at least one hour.
- Slice into bars once fully chilled.
Expert Tips
- Use a 9×9-inch pan to make thick peanut butter chocolate bars!
- I have not tried this with natural peanut butter, so I suggest using a traditional kind.
- It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.
FAQs
These peanut butter squares will last for up to one week if left at room temperature or one month in the freezer.
Peanut butter bars can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate coating will get melty if it’s too hot, so use your judgment on where you should store them.
Store these in an airtight container in the refrigerator. You can also freeze them to enjoy for a later time.
You absolutely can! Swap out the peanut butter, with Nutella for an extra chocolatey treat.
The BEST No Bake Peanut Butter Bars
Ingredients
- 8 tablespoons 113g unsalted butter, melted
- 2 cups Ritz cracker crumbs about 60 crackers or about 194g
- 1 1/4 cups 142g powdered sugar
- 3/4 cup + 2 tablespoons creamy peanut butter divided
- 1 cup chocolate chips
Instructions
- Line a 9×9-inch or 9×13-inch pan with foil and spray with cooking spray. (Or you can use any size pan in between; the bigger the pan the thinner the bars.)
- Place melted butter, Ritz cracker crumbs, powdered sugar, and 3/4 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
- Place 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.**
- These can be stored in an airtight container at room temperature or in the refrigerator, depending on how warm your house is. The chocolate will get melty if it’s too hot, so use your judgement on where you should store them.
Recipe Notes
- Use a 9×9-inch pan to make thick peanut butter chocolate bars
- I have not tried this with natural peanut butter, so I suggest using a traditional kind.
- It’s best to slice these peanut butter squares at room temperature so your chocolate doesn’t shatter.
Recipe Nutrition
Other Bar Recipes
Last Updated on June 30, 2023
Lovely recipes
Delicious! My grandkids want me to have an endless supply for them.
When you said hi England, I made me smile. Hello back! I’m definitely going to try this recipe. With digestive biscuits. Xx
Could you possibly substitute the powder sugar with monkfruit sweetner
Yes I am 99% sure you can do that.
I believe I have made these 4 times already! Didn’t want them too sweet, so I reduced the powdered sugar to 1/2 cup, and used saltine crackers because that’s what was in the pantry. Made them this way once and loved it, so that’s how I continue to make it. Love this recipe and its versatility!
The instructions say to press the graham mixture firmly. Mine is very goopy so no way to press firmly. I followed the directions exactly
Try spraying your hands with cooking spray to get them pressed down. They’ll harden in the fridge!
I like the recipe but don’t want all the irrelevant information with it; just the recipe thank you!
You’re welcome for the free recipe.
Marijke, that’s why there’s a handy dandy “JUMP TO RECIPE” button at the start of the post. Some us find the information more relevant than others.
Dorothy, love your comments and humor on all of your recipes! You are one of my favorites along with your recipes. Keep your relevent information flowing! I look forward to a good read when I see your email in my in box.
Wow..that’s pretty rude. If you think the info is irrelevant then hit the “jump to recipe” button and you’ll never see it. Even as a seasoned cook, I continue to learn and try new suggestions. Keep the info coming!!
Marijke
When you comment on a recipe you should stick to the recipe & not add irrelevant information to it.
Dorothy
Thank you for sharing your recipies with us.😊
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