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No-Bake Chocolate Peanut Butter Bars

These no-bake chocolate peanut butter bars are the perfect dessert to whip up in the summer when it is just too hot to cook. Rich and decadent, these bars are somewhere between a fudge and a brownie. However you think of them – they’re absolutely delicious and always hit the spot.
They are also good at Christmas time -- basically, any time!
Prep Time15 minutes
Chill Time2 hours
Total Time2 hours 15 minutes
Servings: 16 bars

Ingredients

For the peanut butter layer

  • 1 cup (2 sticks) (226g) unsalted butter, melted
  • 1½ cups (165g) graham cracker crumbs
  • 2 cups (240g) confectioners' sugar sifted
  • ¼ teaspoon salt
  • 1 cup (240g) peanut butter (see Notes)

For the chocolate layer

  • 1 cup (180g) semisweet chocolate chips
  • 3 tablespoons peanut butter

Instructions

Make the peanut butter layer

  • Line an 8-inch square baking pan with aluminum foil or parchment paper. Set aside.
  • Mix the melted butter and graham cracker crumbs together in a medium bowl. Let sit for 10 minutes to soften crumbs.
  • Mix in the confectioners’ sugar, and salt. (This is very stiff.) Stir in the peanut butter until fully combined.
  • Press the mixture evenly into the prepared baking pan.

Make the chocolate layer

  • Place chocolate chips and peanut butter in a microwave-safe bowl and microwave in 30-second intervals until melted and smooth.
  • Spread evenly over the peanut butter layer.
  • Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting.

Notes

Butter: Salted butter can be used instead. Omit the salt from the recipe.
Peanut Butter: For best texture, use processed creamy peanut butter such as Jif or Skippy. I do not recommend natural-style peanut butter for this recipe.
Make ahead tip
  1. Bars can be kept covered tightly and stored in the refrigerator for up to 1 week.
  2. You may freeze whole or individual squares for up to 3 months. Thaw in the refrigerator overnight.