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These Easy No Bake Peanut Butter Cup Bars are a dream come true for peanut butter and chocolate lovers! Made with just 5 simple ingredients, they have a rich, creamy peanut butter base topped with a smooth layer of melted chocolate—just like a homemade Reese’s but even easier. No oven needed, no fuss, just pure deliciousness in every bite. Perfect for a quick dessert, potlucks, or when that chocolate-peanut butter craving hits. Whip up a batch in minutes and watch them disappear!
Let me show you how to make them happen!
Grab your graham crackers, and place them in a freezer safe, gallon sized zip loc bag. Crush them up with a rolling pin. You could easily put them in a blender, or food processor, if you prefer, I like the rolling pin method. Feels good to get out a bit of aggression, yes?
Melt your butter in a large bowl in the microwave. Add your peanut butter and stir it in. Add the powdered sugar and graham cracker crumbs and stir it well. It helps if you knead it a bit, either with your hands, or with a sturdy rubber spatula.
Line a large cookie sheet with parchment paper. Press the peanut butter mixture onto the pan, leaving an inch or two of pan around the sides. This will help when the bars are ready to cut. I I like to use a large scraper knife to smooth the top out a bit, but that’s totally optional.
Into a large glass measuring cup, pour your chocolate. Melt it in the microwave in 30 second increments, stirring after each time period. When most of the chocolate is melted, allow it to sit on the counter for a minute or two to finish melting. You don’t want to get it too hot.
Pour the chocolate over the top of the bars and carefully spread it out over the peanut butter. Refrigerate for at least 1 hour, or until the chocolate has set nicely.
Cut the bars into squares and enjoy!
Ingredients
- 3/4 c graham cracker crumbs (about 6 full sheets)
- 1 C butter, melted
- 2 C peanut butter (creamy or chunky)
- 4 C powdered sugar
- 2 C milk or semi sweet chocolate chips, about 1 1/2 (11 oz) bags
Instructions
- Grab your graham crackers, and place them in a freezer safe, gallon sized zip loc bag. Crush them up with a rolling pin. You could easily put them in a blender, or food processor, if you prefer, I like the rolling pin method. Feels good to get out a bit of aggression, yes?
- Melt your butter in a large bowl in the microwave. Add your peanut butter and stir it in. Add the powdered sugar and graham cracker crumbs and stir it well. Once all the ingredients are mixed together nicely, it helps if you knead it a bit, either with your hands, or with a sturdy rubber spatula.
- Line a large cookie sheet with parchment paper. Press the peanut butter mixture onto the pan, leaving an inch or two of pan around the sides. Using a large pan will help when the bars are ready to cut. I I like to use a large scraper knife to smooth the top out a bit, but that's totally optional.
- Into a large glass measuring cup, pour your chocolate. Melt it in the microwave in 30 second increments, stirring after each time period. When most of the chocolate is melted, allow it to sit on the counter for a minute or two to finish melting. You don't want to get it too hot.
- Pour the chocolate over the top of the bars and carefully spread it out over the peanut butter. Refrigerate for at least 30 minutes - 1 hour, or until the chocolate has set nicely.
- Cut the bars into squares and enjoy!
We make a very similar recipe that we love and we add just a couple of tablespoons of pb to the chocolate chips we melt on top and it works like a charm to keep the chocolate smooth and soft. I will be trying your recipe to compare. They are addicting I know!
Robin,
That sounds like a super yummy addition! I’ll have to try it!
Best,
~Jamie
These look sooo yummy! Thank you. Can I use natural peanut butter and if so does it change the quantities of ingredients?
Hi Shelly,
Thanks for your question. I haven’t ever tried it with natural peanut butter, I think the texture would be an issue. Let me know if you try it and how it goes.
All my best,
~Jamie
Are these stored on the counter or in the fridge?
LM,
Thanks so much for your question. You can store them on the counter, unless your kitchen gets too warm. If they start to get too soft, I’d store them in the fridge.
Best of luck! Hope you love them,
~Jamie