Welcome to another meeting of the ‘I love peanut butter club,’ and this time, we’re using it to make a no-bake dessert because we need to eat fast! Did you eat my peanut butter mousse to fast too? The thing that sets these peanut butter bars apart is the crushed graham crackers in the filling. It’s just the right amount of tiny crunches, plus sweetness. If you love Reese’s peanut butter cups, you have to make this no bake version, slice it into bars and share!
Chocolate Peanut Butter Bars Ingredients
Graham Crackers. You need two whole graham cracker sheets, which is technically 4 of the square halves (the ones with the dashed line down the middle as seen in the photo). You will be crushing these either in a plastic bag or in a mini food processor. Powdered Sugar. This is the best sugar to use because it’s super finely ground and dissolves easily in the mixture. I haven’t tested this recipe with granulated sugar, but if that’s all you have, pulse 1 cup in a food processor or high-speed blender until it’s powdery. Butter. Half a stick of butter (4 tablespoons or 2 ounces) makes these peanut butter bars so creamy. Peanut Butter. With this recipe, you can use any type of peanut butter you like, except for the powdered kind! You can use crunchy if you like it, or smooth or all-natural. Vanilla Extract. One-quarter teaspoon of real vanilla extract.
Chocolate Topping Ingredients:
Chocolate. We just want a thin layer of chocolate on top here, so I’m using just 2 ounes of a chopped semisweet chocolate bar. You can use chocolate chips, if that’s all you have. Also, you can double the amount of chocolate for a thicker topping. I melt the chocolate in a double boiler or microwave on low power. If it seems too dry, add 1 teaspoon of coconut oil or neutral oil (like grapeseed, canola or vegetable oil) to help it melt. Salt (optional). It’s personal preference, but I love a sprinkling of salt on top of a super rich dessert. The large-flaked sea salt is especially delicious here!
How to Make No Bake Peanut Butter Bars
Peanut Butter Chocolate Bars Recipe Variations
Vegetarian - As written, these peanut butter chocolate bars are vegetarian. Vegan - You can absolutely make this recipe vegan with a few simple swaps. Check your label and make sure your graham cracker are vegan, and grab a stick of vegan butter. (Miyoko’s brand of plant-based butter is excellent). Also check your chocolate bar or chocolate chip ingredients to ensure they don’t contain milk or any dairy derivatives. The recipe will turn out exactly the same with these swaps. Chocolate - My personal favorite Reese’s are the white chocolate ones, so I really like to top these peanut butter bars with melted white chocolate instead of semisweet.
How to Store Leftovers
Because of the melted chocolate on top, these peanut butter bars are best kept cool. I store them in the fridge in an air-tight food storage container for up to 1 week, but they hardly ever last that long in my house. You can also store them in the freezer for months. You can use any size pan for this recipe because it is not baked. You can press into a muffin pan, or double the recipe to make it in an 8-inch or 9-inch square pan. If you’re having trouble with the chocolate melting, add a teaspoon of coconut oil (or any neutral, flavorless oil). *Any type of peanut butter works here.
