I made No-Bake Peanut Butter Buckeye Bars with just five simple ingredients, and my Peanut Butter Bars rely on a clever pantry swap that makes them shockingly easy.

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I never thought something this simple could feel so sneaky good. These Easy No Bake Peanut Butter Bars started as a late night urge when all I had was creamy peanut butter and graham cracker crumbs.

Theyre the sort of Peanut Butter No Bake treat that disappears faster than I can warn people not to eat the whole pan. Im always surprised how the textures play off each other, crunchy then silky, and somehow everyone acts like I spent hours.

If you like quick wins and a little dessert drama, this is the one I keep in my back pocket.

Ingredients

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These peanut butter bars use pantry staples, so theyre fast, crowd friendly, and dangerously easy to eat.

Graham cracker crumbs: Mostly carbs and some fiber, give crunchy base and mild sweet flavor.
Powdered sugar: All carbs, very sweet, no nutrients, makes filling tender and kid friendly.
Creamy peanut butter: Good source protein and healthy fats, adds richness, salty nutty peanut taste.
Unsalted butter: High in saturated fat, melts smooth to bind layers, gives buttery richness.
Semisweet chocolate chips: Sugar and cocoa, provides chocolatey top, some antioxidants, balances peanut butter sweetness.

Ingredient Quantities

2 cups graham cracker crumbs (about 8 full crackers, crushed)

1 cup powdered sugar (confectioners sugar)

1 cup creamy peanut butter

1/2 cup unsalted butter, melted

12 ounces semi sweet chocolate chips

How to Make this

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1. Line an 8×8 inch pan with parchment paper leaving an overhang for easy removal, press a little so it sticks and set aside.

2. In a large bowl combine 2 cups graham cracker crumbs and 1 cup powdered sugar, mix until evenly blended.

3. Add 1 cup creamy peanut butter and 1/2 cup melted unsalted butter to the dry mix, stir until a thick, uniform dough forms; if your peanut butter is stiff warm it a few seconds in the microwave so it mixes easier.

4. Transfer the peanut butter mixture to the prepared pan and press it down firmly and evenly with the back of a spoon or a measuring cup to make a compact base.

5. Melt 12 ounces semi sweet chocolate chips in a microwave safe bowl in 20 to 30 second bursts, stirring well between each burst until smooth; or melt over a double boiler. Dont overheat the chocolate or it will seize.

6. Pour the melted chocolate over the peanut butter layer and spread it evenly with an offset spatula or the back of a spoon; tip, work quickly so the chocolate smooths before it starts to set.

7. Tap the pan gently on the counter to release any air bubbles and to help the chocolate settle into a nice even top.

8. Chill the bars in the refrigerator for at least 1 to 2 hours until the chocolate is completely firm; for a faster set pop them in the freezer for 20 to 30 minutes but keep an eye on them.

9. Lift the slab from the pan using the parchment overhang, place on a cutting board and slice into bars. For cleaner cuts run a sharp knife under hot water, dry it, then slice, wiping the blade between cuts.

10. Store bars in an airtight container in the refrigerator up to one week or freeze for up to two months, thaw in the fridge before serving.

Equipment Needed

1. 8 by 8 inch baking pan and parchment paper (leave an overhang so you can lift it out easy)
2. Large mixing bowl — the biggest one you got works best
3. Measuring cups and spoons
4. Rubber spatula and a sturdy spoon for mixing and pressing the base down
5. Microwave safe bowl or a heatproof bowl plus saucepan to make a double boiler (work in short bursts so the chocolate dont seize)
6. Offset spatula or the back of a spoon for spreading the chocolate smooth
7. Sharp knife and cutting board for slicing the bars cleanly
8. Refrigerator or freezer for chilling the bars until set

FAQ

2 cups graham cracker crumbs (about 8 full crackers, crushed)

1 cup powdered sugar (confectioners sugar)

1 cup creamy peanut butter

1/2 cup unsalted butter, melted

12 ounces semi sweet chocolate chips

Q: How many bars does this make? A: About 9 to 16 bars depending on how big you cut them. Using an 8×8 pan you’ll get thicker bars, about 9 squares if you cut big, 16 if you cut smaller.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes, crunchy works fine and gives a nice texture, just expect little peanut bits in the bars.

Q: What if I dont have graham crackers? A: You can sub with digestive biscuits, vanilla wafers, or even crushed golden Oreos for a sweeter twist.

Q: How do I get the chocolate top smooth and shiny? A: Don’t overheat the chocolate and stir often while melting. A teaspoon of oil or butter added after melting helps give a glossy finish.

Q: Are there allergy friendly swaps? A: Yes, use sunflower seed butter or soy nut butter in place of peanut butter and check the chocolate is nut free. Texture will be similar but flavor changes.

Q: Can I freeze them? A: Totally. Freeze in an airtight container with parchment between layers for up to 3 months. Thaw in the fridge before serving.

Easy No Bake Peanut Butter Bars Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed digestive biscuits or vanilla wafer crumbs, or use gluten free cracker crumbs; crushed pretzels also work if you want a salty-sweet twist.
Powdered sugar: make your own by pulsing 1 cup granulated sugar with 1 tbsp cornstarch in a blender or food processor until powdery; works just like store bought.
Creamy peanut butter: use almond butter or sunflower seed butter for nut-free option, or try cookie butter (Biscoff) for a sweeter, spiced flavor — same 1:1 swap usually works.
Unsalted butter (melted): swap with salted butter but skip any added salt, or use melted coconut oil or vegan buttery spread 1:1 for a dairy free version.

Pro Tips

1) Toast the graham crumbs in a dry pan for 3 to 4 minutes till they smell nutty, then let cool before mixing. It adds a deeper flavor so the bars dont taste one-note.

2) If your peanut butter is stiff warm it a bit, but press the crust into the pan with the bottom of a measuring cup or a glass lined with plastic wrap for a compact, even base. Pressing hard now means fewer crumbs falling apart later.

3) For a glossy, snappy chocolate top stir in 1 to 2 teaspoons of neutral oil or a little coconut oil while the chips melt, and always melt in short bursts. Don’t overheat the chocolate or it will seize, and if it looks grainy give it time to cool a little and then stir.

4) Chill fully before slicing, and use a knife heated under hot water, wiped dry between cuts for clean edges. Store bars in the fridge with parchment between layers, or freeze single bars wrapped tight so they dont dry out; let frozen ones sit 10 to 15 minutes at room temp before eating so they soften up.

Easy No Bake Peanut Butter Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made No-Bake Peanut Butter Buckeye Bars with just five simple ingredients, and my Peanut Butter Bars rely on a clever pantry swap that makes them shockingly easy.

Servings

servings

Calories

228

kcal

Equipment: 1. 8 by 8 inch baking pan and parchment paper (leave an overhang so you can lift it out easy)
2. Large mixing bowl — the biggest one you got works best
3. Measuring cups and spoons
4. Rubber spatula and a sturdy spoon for mixing and pressing the base down
5. Microwave safe bowl or a heatproof bowl plus saucepan to make a double boiler (work in short bursts so the chocolate dont seize)
6. Offset spatula or the back of a spoon for spreading the chocolate smooth
7. Sharp knife and cutting board for slicing the bars cleanly
8. Refrigerator or freezer for chilling the bars until set

Ingredients

2 cups graham cracker crumbs (about 8 full crackers, crushed)
1 cup powdered sugar (confectioners sugar)
1 cup creamy peanut butter
1/2 cup unsalted butter, melted
12 ounces semi sweet chocolate chips

Directions

Line an 8×8 inch pan with parchment paper leaving an overhang for easy removal, press a little so it sticks and set aside.
In a large bowl combine 2 cups graham cracker crumbs and 1 cup powdered sugar, mix until evenly blended.
Add 1 cup creamy peanut butter and 1/2 cup melted unsalted butter to the dry mix, stir until a thick, uniform dough forms; if your peanut butter is stiff warm it a few seconds in the microwave so it mixes easier.
Transfer the peanut butter mixture to the prepared pan and press it down firmly and evenly with the back of a spoon or a measuring cup to make a compact base.
Melt 12 ounces semi sweet chocolate chips in a microwave safe bowl in 20 to 30 second bursts, stirring well between each burst until smooth; or melt over a double boiler. Dont overheat the chocolate or it will seize.
Pour the melted chocolate over the peanut butter layer and spread it evenly with an offset spatula or the back of a spoon; tip, work quickly so the chocolate smooths before it starts to set.
Tap the pan gently on the counter to release any air bubbles and to help the chocolate settle into a nice even top.
Chill the bars in the refrigerator for at least 1 to 2 hours until the chocolate is completely firm; for a faster set pop them in the freezer for 20 to 30 minutes but keep an eye on them.
Lift the slab from the pan using the parchment overhang, place on a cutting board and slice into bars. For cleaner cuts run a sharp knife under hot water, dry it, then slice, wiping the blade between cuts.
Store bars in an airtight container in the refrigerator up to one week or freeze for up to two months, thaw in the fridge before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.