Peanut Butter Chocolate Bars {No-Bake!}
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Peanut Butter Chocolate Bars {No-Bake!}
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These no-bake Peanut Butter Chocolate Bars are a rich, decadent and easy dessert recipe!
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Ingredients
BOTTOM LAYER:
- 1 cup (2 sticks) salted butter
- 1 cup creamy peanut butter (such as Jif or Skippy brands)
- 1 teaspoon vanilla extract
- 2 ½ cups confectioners’ sugar
- 2 cups finely-crushed graham cracker crumbs (about 16 full-sheet graham crackers)
TOP LAYER:
- 6 ounces (about 1 cup) chocolate chips
- 2 tablespoons creamy peanut butter
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Instructions
PREPARE THE BOTTOM LAYER:
- Grease an 8-inch or 9-inch square baking dish or line with parchment paper. I like to let the parchment paper overhang the sides of the pan so that I can easily lift up the bars once they're cool. Set aside.
- Melt butter in a saucepan over medium heat. Remove from heat and whisk in peanut butter and vanilla until smooth. Whisk in confectioners’ sugar until smooth. Stir in graham cracker crumbs until completely combined. Press the mixture into the bottom of the prepared pan.
PREPARE THE TOP LAYER:
- Melt the chocolate chips and peanut butter on the stovetop or in the microwave, stirring until smooth. Spread over the peanut butter layer.
- Chill in the refrigerator until firm and set, about 2 hours. Let sit at room temperature for about 10 minutes before slicing and serving.
Notes
- Line the pan with an overhang of parchment paper. This makes it easy to lift the bars straight out of the pan once they're set. That way you can easily cut them into squares on a cutting board.
- Use a processed peanut butter (like Jif or Skippy) rather than all-natural peanut butter. The processed nut butters do not separate, which yields a better quality bar.
- Use the microwave to melt the chocolate chips with the peanut butter. I place the ingredients in a microwave-safe bowl or glass measuring cup and then microwave on high for a total of about 1 ½ minutes, stirring every 30 seconds. Be careful not to scorch the chocolate.
- Allow plenty of time for the bars to chill and set up before you slice into them. If they're too hard when you first pull them out of the fridge, just let them sit at room temperature for about 10 minutes before slicing.
- I cut the recipe into 16 squares here, but the bars are so rich that you can really get closer to 25 squares if you like a smaller bite.
- I used a 9-inch square baking pan here, which I think creates perfectly-thick bars. You can use an 8-inch square pan for even thicker bars, or use a 9 x 13-inch baking pan for thinner bars. Any of these options will work, so it's just a matter of personal preference.
- Use store-bought graham cracker crumbs for a shortcut, or crush your own graham crackers at home. I place 16 full-sheet graham crackers in a large Ziploc bag and then use a rolling pin to crush them into fine crumbs.
- Any variety of chocolate chips will work for the topping. I prefer semi-sweet with this recipe, since it's a good balance to the sweet peanut butter base. That said, if you like milk chocolate, bittersweet chocolate, or even white chocolate chips...go for it!
- Sprinkle a little bit of flaky sea salt on top of the chocolate before it sets. This will really bring out the delicious sweet-and-salty flavors in the bars.
Nutrition Information
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Serving
1bar (when sliced into 25 squares)
Calories
209kcal
(10%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
163mg
(7%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
227IU
(5%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16- 25 squares
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1bar (when sliced into 25 squares) | |
| Calories | 209kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 163mg | 7% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 227IU | 5% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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