No Bake Peanut Butter Bars

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People go wild for these No-Bake Peanut Butter Bars! They only take 5 ingredients and 10 minutes (plus chilling time) to make, and they take just seconds to disappear. This is my grandma’s recipe which she dubbed “Almost Reese’s.”

A plate of cut no-bake peanut butter bars.

These no-bake peanut butter bars are a must-make for anyone who loves the timeless combination of chocolate and peanut butter.

I’ve had this recipe on my site for years, and it’s always been popular. The only issue is, some readers complained the peanut butter mixture was “grainy” if the brown sugar didn’t dissolve properly in the melted butter.

We reworked the recipe and swapped out all the brown sugar for an equal amount of graham cracker crumbs. I personally think it’s better (sorry grandma!) and there are no issues with graininess anymore. I hope you love it! And if you like the old way better, you can continue to 1 ½ cups brown sugar instead of the graham cracker crumbs.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. No Bake Peanut Butter Bars Recipe

Recipe ingredients

Labeled ingredients for no bake peanut butter bars.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  • Graham cracker crumbs: The original version of this recipe was prone to grittiness (the brown sugar would not always dissolve completely in the melted butter). To fix this issue, we updated the recipe to use graham cracker crumbs instead of brown sugar, and it’s fabulous. But if you miss the old way, just substitute an equal amount of brown sugar for the graham cracker crumbs.
  • Peanut butter: I use store-bought peanut butter for this recipe, and Skippy is my favorite brand.
  • Chocolate: I like regular semi-sweet chocolate chips, but you can use milk chocolate if you prefer that.

Step-by-step instructions

  1. Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray. In a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter.
The filling of no-bake peanut butter bars in a mixing bowl.
  1. Mix well and press into prepared pan.
The filling of no-bake peanut butter bars pressed into a baking dish.
  1. In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over the peanut butter filling and spread evenly.
Drizzling melted chocolate over no-bake peanut butter bars.
  1. Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Large leftovers in the refrigerator.
A plate of cut no-bake peanut butter bars.

Recipe tips and variations

  • Yield: I calculated the yield based on using an 8-inch by 8-inch pan and cutting the bars into 2-inch squares. This makes 16 bars. Your yield may vary depending on which size pan you use and how you cut the bars. The bars are very rich, so smaller pieces may be appreciated by some guests.
  • Storage: Store covered in the refrigerator for 2 to 3 weeks. Or, if you live in a cold climate and the temperature is 40 degrees or less, feel free to store these in the pan in your garage or on your patio.
  • make ahead: These bars need some time to set up, so plan on chilling them at least a few hours, preferably overnight.
  • Freezer: The Peanut Butter Bars can be frozen for up to 2 months. You can either freeze them unsliced ​​in the pan, or slice them into pieces and store them in layers between parchment paper.

Recipe FAQs

Can I use crunchy peanut butter in no-bake peanut butter bars?

Some cooks prefer crunchy peanut butter for the bottom layer, and even chop up peanuts for pressing over the warm chocolate before it sets up. Get creative!

Can I make no-bake peanut butter bars in a large pan, like a 9×13?

If I’m using a 9″x 13″ baking pan for this recipe, I will usually make a double batch. BUT, readers have used a larger pan for a single recipe and have been happy too, claiming it makes a thinner bar that is more like the real thing.

A stack of Christmas crack on a plate.

More homemade confections

No Bake Peanut Butter Bars

People go wild for these No-Bake Peanut Butter Bars! They only take 5 ingredients and 10 minutes (plus chilling time) to make, and they take just seconds to disappear.

Prep Time 5 my s

Cook Time 3 hrs 10 my s

Total Time 3 hrs 15 my s

Servings 16 servings

Course Dessert

Cuisine American

Calories 400

  • Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray.

  • In a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.

  • In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over the peanut butter filling and spread evenly.

  • Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Large leftovers in the refrigerator.

  1. Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterwards, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
  2. Graham cracker crumbs: The original version of this recipe was prone to grittiness (the brown sugar would not always dissolve completely in the melted butter). To fix this issue, we updated the recipe to use graham cracker crumbs instead of brown sugar, and it’s fabulous. But if you miss the old way, just substitute an equal amount of brown sugar for the graham cracker crumbs.
  3. Peanut butter: I use store-bought peanut butter for this recipe, and Skippy is my favorite brand.
  4. Chocolate: I like regular semi-sweet chocolate chips, but you can use milk chocolate if you prefer that.
  5. Yield: I calculated the yield based on using an 8-inch by 8-inch pan and cutting the bars into 2-inch squares. This makes 16 bars. Your yield may vary depending on which size pan you use and how you cut the bars. The bars are very rich, so smaller pieces may be appreciated by some guests.
  6. Storage: Store covered in the refrigerator for 2 to 3 weeks. Or, if you live in a cold climate and the temperature is 40 degrees or less, feel free to store these in the pan in your garage or on your patio.
  7. make ahead: These bars need some time to set up, so plan on chilling them at least a few hours, preferably overnight.
  8. Freezer: The Peanut Butter Bars can be frozen for up to 2 months. You can either freeze them unsliced ​​in the pan, or slice them into pieces and store them in layers between parchment paper.

Serving: 1(2″ x 2″) barCalories: 400kcalCarbohydrates: 44gProtein: 7gDish: 24gSaturated Fat: 10gTrans Fat: 1gCholesterol: 19mgSodium: 181mgPotassium: 251mgFiber: 2gSugar: 39gVitamin A: 224IUCalcium: 37mgIron: 1mg


Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.


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