No-Bake Peanut Butter Bars
Five ingredients, one bowl, and a stretch in the fridge is the whole recipe — no oven, which makes this the one I make in July when it is too hot to bake anything.
The base is a firm peanut butter shortbread, and the chocolate layer on top sets into clean, snap-when-you-bite squares once it is properly chilled.
They travel well and hold their shape at room temperature for an afternoon, which makes them a good bake-sale answer even though nothing gets baked.
Ingredients
Instructions
1. Line a 9x13 pan with parchment, leaving an overhang on two sides.
2. Stir the graham crumbs, ¾ cup peanut butter, ½ cup melted butter, and the powdered sugar together until it forms a stiff dough.
3. Press the mixture firmly and evenly into the lined pan. Use the bottom of a measuring cup to pack it flat.
4. Melt the chocolate chips with the remaining ¼ cup peanut butter and ¼ cup butter, stirring until smooth.
5. Pour the chocolate layer over the base and spread to the edges.
6. Chill at least 2 hours, until firm, then lift out by the parchment and cut into 16 bars.
Notes from our kitchen
Pack the base down hard — a loose base is the only thing that makes these crumble when you cut them. A bench scraper or sharp knife wiped between cuts gives the cleanest squares.
Nutrition per serving
Storage, reheating & swaps
Questions readers ask
Yes, up to 3 months in an airtight container with parchment between layers. Thaw in the fridge before cutting.
Usually not packed firmly enough before chilling, or the peanut butter used was the natural, separating kind.
Yes, in the base or the topping. It adds texture but makes cutting clean squares a little harder.
★★★★☆Really good, just make sure you pack the crust down firmly like the notes say.