No Bake Chocolate Peanut Butter Bars
This easy recipe for no bake chocolate topped peanut butter bars is a summer favorite. Only 5 ingredients and 15 minute to make. Made with just a microwave & chilled in the fridge for a cool sweet treat that feeds a crowd.
Equipment
- food processor
- 7x12x2 glass baking dish
- Parchment Paper
Ingredients
Peanut Butter Layer
- ½ cup salted butter melted
- 8 sheets graham crackers to get 1 cup of crumbs.
- 2 cups powdered sugar confectioner's (not regular white sugar)
- 1 cup creamy peanut butter not natural or chunky
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons creamy peanut butter not natural or chunky
Instructions
- Line the 7x12 baking dish with parchment paper. This makes it easy to lift them out of the pan for cutting later.
- In a food processor, crush the graham crackers into a fine crumb. It takes about 8 full sheets to get 1 cup of crumbs.8 sheets graham crackers
- In a microwave safe large mixing bowl, add the butter and melt for 30-45 seconds in the microwave.½ cup salted butter
- Add the graham cracker crumbs to the melted butter and stir to combine.
- Add the powdered sugar and 1 cup of peanut butter. Stir to combine.2 cups powdered sugar, 1 cup creamy peanut butter
- Spread the peanut butter graham cracker mixture in the parchment lined pan.
- In a medium sized microwave-safe mixing bowl add the chocolate chips and remaining peanut butter. Microwave for 30 second intervals, stir & repeat until smooth. It takes on average 3 times. Once only a few chips remain, stir to help them melt in the warm chocolate - do not over cook!1 cup semi-sweet chocolate chips, 2 tablespoons creamy peanut butter
- Using an offset spatula, spread the chocolate mixture evenly over the peanut butter layer. Chill in the fridge for 2 hours.
- When ready, lift the slab out of the pan by grabbing the edges of the parchment paper. Place on a cutting board and use a sharp chef's knife to cut into squares. Cut into 8 by 6 strips for 4 dozen bars. (make them bigger or smaller if desired) Serve and enjoy chilled.
Notes
STORING & SERVING:
- Store in the refrigerator for up to a week to enjoy. Serve chilled.
- These can be frozen between sheets of parchment paper & in an air-tight container or Ziploc bag for up to a month. Defrost in the fridge to enjoy.
- For thicker bars, use an 9x9 or 8x8 square pan. For thinner bars use a 9x13x2 baking pan.
- Gluten-free graham crackers work well as a substitute.
- Try other chocolate chips - dark or milk or a combination. (I do not recommend or have tried white chocolate as a topping.
- This has not been tested with other nut or seed butters.
- Do NOT use a natural or chunky peanut butter.
Nutrition
Calories: 104kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 57mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 61IUCalcium: 8mgIron: 0.4mg
Tried this recipe?Let us know how it was!
