No-Bake Chocolate Peanut Butter Bars
These bars hit that perfect sweet-salty combo without turning on your oven. You’ll crush graham crackers, melt some chocolate, and let the fridge do the work.
They’re basically adult lunch box treats that actually satisfy.
Graham Crackers Need Fine Crushing
Don’t leave chunky pieces in your crust. Put crackers in a sealed bag and roll with a rolling pin until they’re like coarse sand. Food processor works too, but pulse carefully. You want texture, not powder. Big chunks make bars fall apart when you cut them.
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Melting Prevents Layer Separation
Warm your peanut butter slightly before mixing with powdered sugar. Cold peanut butter creates lumps that won’t smooth out. Microwave for 20 seconds, then stir. This also helps the butter distribute evenly through your base layer.
Why Bars Crack During Cutting
Let chocolate come to room temperature for 10 minutes before slicing. Completely cold bars crack and shatter. Use a sharp knife and wipe it clean between cuts. Press straight down instead of sawing back and forth.
Preventing Messy Storage Disasters
- Store bars between parchment paper layers to prevent sticking together in containers.
- Freeze individual bars wrapped in plastic for up to 3 months – they taste amazing frozen too.
Frequently Asked Questions
Will natural peanut butter work instead of regular?
Yes, but drain off any separated oil first and add an extra 2 tablespoons powdered sugar to compensate for the looser texture.
How long do these last at room temperature?
Only about 2 hours before the chocolate gets soft and messy. Keep them refrigerated and take out just before serving.
Should I use salted or unsalted butter?
Unsalted butter works best since there’s already salt in the recipe. Salted butter can make the bars too salty overall.
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No-Bake Chocolate Peanut Butter Bars
Ingredients
Topping
Equipment Needed
- 9×13 inch baking pan
- Large mixing bowl
- Medium microwave-safe bowl
- Rolling pin or food processor
Instructions
- Prepare pan: Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Crush crackers: Crush graham crackers into fine crumbs using a rolling pin and sealed bag or food processor.
- Warm peanut butter: Microwave peanut butter for 20 seconds to soften slightly, then stir until smooth.
- Make base layer: Mix graham cracker crumbs, softened peanut butter, melted butter, powdered sugar, vanilla, and salt in large bowl until well combined.
- Press base: Press mixture firmly and evenly into prepared pan using your hands or the bottom of a measuring cup.
- Chill base: Refrigerate base layer for 30 minutes while preparing chocolate topping.
- Melt chocolate: Microwave chocolate chips and coconut oil in 30-second intervals, stirring between each, until completely smooth.
- Add chocolate layer: Pour melted chocolate over chilled base and spread evenly with an offset spatula.
- Final chill: Refrigerate for at least 2-3 hours until chocolate is completely set before cutting into bars.
Nutrition Facts
Per Serving (1 bar)
